Ingredients for a Delicious Pan-Fried Steak
2 pieces of beef steak (strip loin or tenderloin, about 200-250g each, 2-3 cm thick)
2 tablespoons olive oil (or grape seed oil)
1 tablespoon unsalted butter
2 cloves garlic (crushed)
2-3 sprigs of thyme or rosemary (optional)
1 teaspoon sea salt (or coarse salt)
½ teaspoon freshly ground black pepper
1 teaspoon Dijon mustard (optional, for spreading on the steak before pan-frying)
Equipment:
Cast iron skillet or thick non-stick pan (cast iron preferred for better heat retention)
Tongs
Meat thermometer (optional, for checking doneness)
Paper towels
Instructions for a Delicious Pan-Fried Steak
Step 1: Prepare the Steak
Take the steak out of the fridge: Allow the beef to come to room temperature for 30-45 minutes before cooking. This helps the steak cook more evenly.
Pat the steak dry: Use paper towels to blot both sides of the steak dry. A dry surface will help create a nice crust.
Season the steak: Sprinkle sea salt and black pepper generously on both sides of the steak. If using Dijon mustard, spread a thin layer on the steak to enhance the flavor.
Step 2: Heat the Pan
Place the cast iron skillet on the stove, turn the heat to medium-high, and heat the pan for 3-5 minutes until it’s very hot (you can test it by sprinkling a few drops of water; if it sizzles immediately, it’s ready).
Add 2 tablespoons of olive oil to the pan and wait until the oil starts to smoke lightly.
Step 3: Pan-Fry the Steak
Place the steak in the center of the hot pan; you should hear a sizzling sound. Do not move the steak for the first 3-4 minutes to create a crispy crust.
Flip the steak: After 3-4 minutes, when the bottom has a nice golden-brown color, use tongs to flip the steak. Add the unsalted butter, crushed garlic, and thyme or rosemary (if using) to the pan.
Baste the steak: Tilt the pan and use a spoon to scoop the melted butter and herbs, basting the steak for 1-2 minutes to infuse flavor.
Step 4: Rest and Serve
Remove the steak from the pan and let it rest for 5-7 minutes before slicing. This allows the juices to redistribute, ensuring a juicy steak.
Cut the steak into thin slices against the grain, and sprinkle with additional sea salt and pepper if desired.
Serve with mashed potatoes, pan-fried asparagus, or a green salad for a restaurant-worthy meal.
Tips for a Crispy and Delicious Pan-Fried Steak
Choose high-quality beef with a good marbling of fat for tenderness and flavor.
Avoid using a thin pan as the temperature fluctuates, which can make the steak tough.
Resist the urge to flip the steak too often; only flip it once for a perfect crust.
For an extra touch of elegance, try a red wine reduction or black pepper sauce as a topping.
We hope you enjoy this restaurant-quality, pan-fried steak!
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