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.)
Ingredients
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
Instructions
- 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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