Follow these steps to make the ultimate pan fried steaks, just like those served at your favorite steakhouse. The keys to success here are high heat and cooking time, and it varies depending on thickness, cut and your desired doneness. If you have not pan-fried a steak before, it is recommended that you try with inexpensive cuts first. Once you are comfortable with timing, buy an expensive cut of steak. Alternatively, you can invest in a meat thermometer.
- Steak (rib-eye, t-bone or strip steak works best with pan frying)
- Vegetable oil
- Quality sea salt (Maldon is a good option)
- Freshly cracked black pepper (this Tellicherry peppercorn is a good option)
- Remove steak from fridge at least 1 – 1.5 hours before cooking. When you’re ready to cook, the steak should be at room temperature.
- Preheat fry pan over high heat (longer the better). Use cast iron, carbon steel or stainless steel for this task. Do not use non-stick cookware.
- Open windows and turn on exhaust hood (it is going to get smoky).
- Drizzle oil on both sides of steak.
- Do NOT season steak. Simply place the oiled steak in the fry pan. White smoke should appear immediately.
- Cook steak over high heat uncovered and undistributed for 2-4 minutes depending thickness of steak and your desired doneness.
- Flip steak and continue cooking uncovered and undistributed until your desired doneness.
- Once it’s cooked to your liking, turn off heat.
- Sprinkle freshly cracked black pepper and sea salt on both sides of steak while it is still hot in pan.
- Allow steak to rest on a rack for at least 5 minutes. If a rack is not available, figure out a way to rest the steak so there is air circulation on all sides of the steak.
- Slice, serve and enjoy.
Is your fry pan not performing up to par with unevenly cooked food or hot spots? Maybe it’s time to invest in a new fry pan. These 5 frying pans will give you outstanding performance.