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Pan-fried steak is one of the quickest ways to cook a steak.
- Screaming hot skillet is crucial for perfectly seared steak.
- And using oil with high smoke point, like canola oil, is important. (Save your olive oil for another recipe.)
Pan Fried Steak
- 2 boneless ribeye steaks, 1 ½-inch thick (about 20oz)
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil, or canola oil
For herb butter:
- 1 stick, 115gr unsalted butter, softened
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely chopped fresh thyme
- 1 garlic clove, pressed
- ½ teaspoon coarse kosher salt
- To cook the steaks, if possible bring the steaks to room temperature by taking them out on the counter for 1-2 hours. Generously salt and pepper the steaks at least 40 minutes prior to cooking, OR right before cooking.
- Heat cast iron skillet over high heat.
- Add oil and heat until smoking. Carefully place the steak in the skillet, using a kitchen tong, and cook for 3 minutes. Turn and cook for another 3 minutes, and then turn again and cook for another 3 minutes. Start checking for doneness with a meat thermometer. (It should read 120-125°F for medium rare steaks.) Sear the sides of the steaks as well.
- Remove the steak onto a wooden cutting board. Cover with foil and rest for at least 10 minutes before cutting and serving. Repeat with the next steak.
- Top with a slice of herb butter before serving.
- To make herb butter, in a small dish, combined butter, parsley, thyme, garlic and salt. Stir until well combined and refrigerate. You can also transfer the butter onto a plastic wrap and form it into a log. Wrap and freeze.