Best Steak Recipe – How To Pan Fry Steak
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When it comes to satisfying a craving for a delicious, tender, and juicy steak, nothing beats a perfectly pan-fried steak. It’s mouth-watering aroma and rich flavor make it an all-time favorite dish for all steak lovers. In this article, we will explore the best steak recipe and guide you through the process of pan-frying a divine-tasting steak that will leave your taste buds asking for more.
Ingredients:
– A high-quality steak (ribeye, filet mignon, strip, or t-bone)
– Kosher salt and fresh ground black pepper
– 2 tablespoons vegetable oil
– 2 tablespoons butter
– 2 cloves of garlic
– Fresh thyme or rosemary sprigs
Directions:
1. Prep the Steak:
Take the steaks out of the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. This will ensure even cooking throughout the meat. Pat the steaks dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides.
2. Preheat the Pan:
Heat a large skillet (preferably cast iron) over medium-high heat for several minutes until it’s hot enough that water droplets sizzle and evaporate immediately when dropped in.
3. Sear the Steak:
Pour two tablespoons of vegetable oil into the skillet and swirl it around to coat the surface evenly. When the oil starts to shimmer and give off a little smoke, gently lay the seasoned steaks in the skillet using tongs. Avoid crowding as this will hinder proper searing. Cook without disturbing for about 2-3 minutes per side for medium-rare or longer depending on your preferred doneness. For an even sear, slightly press down on the steak using a spatula.
4. Add Butter and Aromatics:
About a minute before your steaks are done, reduce the heat to medium and add two tablespoons of butter, crushed garlic cloves, and a few sprigs of fresh thyme or rosemary. Once the butter has melted, tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for added flavor.
5. Check for Doneness:
Using an instant-read thermometer, insert it into the thickest part of the steak to check for desired doneness. For rare, aim for 120-125°F (49-52°C), for medium-rare 130-135°F (54-57°C), and for medium 140-145°F (60-63°C).
6. Rest and Serve:
Transfer the steaks to a plate or cutting board and let them rest for at least 5 minutes to allow the juices to redistribute evenly. Enjoy your perfect pan-fried steak with your favorite side dishes and indulge in every delicious bite!