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+ servings

Pan Fried Steak

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.)


For steaks:

  • 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.

Nutrition Information

Serving: 5oz, Calories: 279kcal, Carbohydrates: 2.2g, Protein: 28.5g, Fat: 17.5g, Sodium: 1347.7mg
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