Pan-Fried Steak

Name: Pan-Fried Steak
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Canadian
Ingredients: 2 pieces ribeye steak (about 1-inch thick); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 2 cloves garlic (smashed); 2 tablespoons butter (unsalted); 2 sprigs thyme (fresh)

30 min 2 servings Medium

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Pan-Fried Steak

Discover the secrets to achieving the perfect pan-fried steak with a juicy, tender interior and a beautifully seared crust.

Prep

10 min

Cook

15 min

Total

30 min

Servings

Difficulty

Medium

Nothing beats the mouthwatering appeal of a perfectly cooked steak, especially when it's prepared using the pan-frying method. This technique allows you to achieve a deliciously crispy crust while maintaining a juicy and tender interior. In this recipe, we'll guide you through the steps to make the best pan-fried steak right in your own kitchen. With simple ingredients and a few key techniques, you can elevate your steak-cooking game to a whole new level.

Instructions

Prepare the Steak

Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes. Pat them dry with paper towels.

Pro tip: Drying the steaks helps ensure a crispy crust.

Season the Steak

Generously season both sides of the steaks with salt and freshly ground black pepper.

Heat the Pan

Heat a cast-iron skillet over medium-high heat and add olive oil. Heat until the oil is shimmering.

Pro tip: A cast-iron skillet retains heat well and creates a great sear.

Sear the Steaks

Place the steaks in the hot skillet and sear for 3-4 minutes on each side until a deep golden crust forms.

Pro tip: Do not move the steaks while they are searing to ensure even cooking.

Add Aromatics

Add smashed garlic, butter, and thyme to the skillet. Tilt the pan and spoon the melted butter over the steaks for about 1-2 minutes.

Pro tip: Basting the steaks with butter adds richness and flavour.

Check Temperature

Use a meat thermometer to check the internal temperature. It should read 130°F (54°C) for medium-rare.

Pro tip: Always insert the thermometer into the thickest part of the steak.

Rest the Steaks

Remove the steaks from the pan and let them rest for 5 minutes before slicing.

Pro tip: Resting allows the juices to redistribute, ensuring a juicy steak.

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Tips & Tricks

Use a cast-iron skillet for the best sear.
Let steak sit at room temperature for 30 minutes before cooking.
Pat steak dry to ensure a crispy crust.
Rest the steak before slicing for optimal juiciness.

Frequently Asked Questions

What is the best cut of beef for steak?

Ribeye is a popular choice for its marbling and flavour, but sirloin and filet mignon are also excellent.

How long should I pan-fry a steak?

Sear the steak for 3-4 minutes on each side for a medium-rare doneness.

What temperature should steak be cooked to?

For medium-rare, aim for an internal temperature of 130°F (54°C).

What oil is best for frying steak?

Olive oil is a great choice for its flavour, but canola or vegetable oil also work well.

How can I tell when my steak is done?

Use a meat thermometer; medium-rare is 130°F (54°C). The steak should also feel tender when pressed.

Serving Suggestions

For a complete meal, serve your pan-fried steak with classic sides like creamy mashed potatoes or a fresh garden salad. Pair it with a robust red wine, such as a Cabernet Sauvignon, to complement the rich flavours of the beef. Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking and maintain its tenderness.

Nutrition per serving

700

Calories

60g

Protein

50g

Savoury steak topped with a crispy garlic crumb for a delightful crunch.

Medium40 min

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