Easy Pan Fried Steak

Selecting the right cut of beef

Start with a high-quality cut of beef when pan frying. Choose steaks that are one inch to 1 1/2 inch thick, they are ideal for creating a perfectly seared crust while still allowing the interior to reach the right internal temperature. Look for steaks with visible marbling. The fat marbling helps create rich, juicy flavor and tender meat.

Top choices for beef steak are:

• Rib-eye is well marbled, rich in flavor, and tender making it one of the most popular cuts of meat.
• Beef Tenderloin (Filet Mignon) is very lean and renowned for its tenderness.
• Strip Loin a.k.a New York Strip is typically leaner than rib eye, but still has a good balance of flavor and tenderness.

I find less expensive cuts of steak such as sirloin, round, or flank better suited for dishes like Beef Stroganoff or Beef Bourguignon.

Tip for preparing steakhouse quality steaks

Here’s the key to achieving a tender, juicy steak with a pan-searing technique that locks in juices and creates a beautiful crust

• Allow the steak to come to room temperature before cooking. Remove it from the refrigerator at least 30 minutes beforehand.
• Pat dry with a paper towel, then before cooking, generously season your steak with black pepper and salt.
• Heat the olive oil in the pan before adding the steak. This will ensure a good sear.
• Avoid flipping or lifting, you want to get a nice seared crust.
• After cooking let the meat rest for 5-10 minutes, loosely covered with aluminum foil. Resting allows juices to redistribute throughout the meat, achieving a more flavorful and tender steak.
• Slice the steak against the grain (the direction of the muscle fibers). This ensures each bite is tender.

Internal Cooking Temperature for Steak

Rare: 125-130ºF Medium Rare: 130-140ºF Medium: 140-150ºF
Medium Well: 150-155ºF Well done: 160+ºF

How to pan fry an extra thick steak

Extra thick steaks such as beef tenderloin can be more challenging to cook on the stovetop. The outside may become overcooked while the inside is still not at the desired temperature. It’s often a good idea to finish cooking it in the oven. This method also works well for those that prefer a well-done steak.

• Preheat your oven to 375–400°F (190–200°C)
• Sear the steak: Use an oven-safe skillet (like cast iron) to sear the steak on both sides for 2-3 minutes or until a rich, golden-brown crust forms.
• Transfer the pan to the pre-heat oven and finish cooking.

I prefer my pan-fried steak simple, seasoned only with Kosher salt and freshly ground black pepper. It is then finished with butter and a sprig of fresh rosemary. The melted butter, infused with rosemary, adds an extra depth of flavor to the steak.

Optional Ingredients:

• Steak spice
• Fresh garlic – toss a few cloves into the pan when you add the butter. Take care that the garlic butter doesn’t burn or it will have a bitter taste.
• Fresh thyme sprigs can be exchanged for the rosemary.

*Rosemary adds a more pronounced, bold flavor, while thyme is more delicate and complements the meat without overpowering it. You could also experiment with both to see which you prefer!

Equipment

• I love using my well-seasoned cast iron pan because it retains heat well and is exceptional for searing steak. A large heavy stainless steel pan also works well.
• An instant-read thermometer is an amazing kitchen tool. It takes the guess work out of cooking meat to the right temperature.