J's Perfect Pan Fried Steak
I am a beginner cook, so my husband gave me these notes on how to pan fry the perfect steak. Maybe there are other ways, but this one works for me.
I am a beginner cook, so my husband gave me these notes on how to pan fry the perfect steak. Maybe there are other ways, but this one works for me.
- Carbohydrate 0.017025000007301 g
- Cholesterol 61.006250026162 mg
- Fat 25.2649625034028 g
- Fiber 0 g
- Protein 0.241187500103431 g
- Saturated Fat 14.8863500053577 g
- Serving Size 1 1 Serving (31g)
- Sodium 163.485000069961 mg
- Sugar 0.017025000007301 g
- Trans Fat 1.67206250051579 g
- Calories 223 calories
Step-by-step
- In order to make sure the meat is room temperature, remove it from the fridge at least 30 minutes before cooking.
- At this time spend 2 to 3 minutes salting the meat so it becomes tender prior to cooking.
- Once the meat is room temperature heat the pan to Med High heat.
- Add 1 tbsp of butter to the pan to melt.
- As the butter melts, add the Virgin olive oil.
- When the butter is melted make sure to gently swirl and coat the bottom of the pan with the butter and oil.
- Gently place the steaks one by one in the pan and set a timer for 2 minutes.
- Lightly salt and pepper the top side of both steaks.
- After two minutes gently turn the steaks over with tongs and repeat steps 7 and 8.
- After both sides have been seasoned and cooked for two minutes on each side, gently turn the steaks over again and add 1/2 a tbsp of butter to the top of each steak, and set the timer for another two minutes.
- Make sure to occasionally tilt the pan and coat the meat with the melted butter and oil.
- After two minutes gently turn the steaks over with tongs and repeat steps 10 and 11.
- At this point depending on thickness it should be rare. Remove the meat from the heat and plate it.
- Cover for 5 minutes to let the meat settle then serve.
- For medium repeat steps 10 and 11, but use the butter and oil already in the pan to baste the meat with a spoon. Repeat a third time for well done.
Resting cold beef in a hot pan guarantees an uneven interior because thermal energy must first combat internal refrigeration before cooking the protein. Removing sirloin or strip cuts from the refrigerator thirty minutes prior to cooking allows the muscle fibers to relax and reach an ambient temperature. Surface moisture acts as an enemy to browning, creating steam that prevents the Maillard reaction from occurring efficiently. Patting the meat dry before applying salt ensures that seasoning dissolves into a light brine rather than washing away in surface water.
High heat transforms butter quickly, which is why combining a solid fat with a high-smoke-point oil prevents burning during the initial sear. Olive oil raises the smoke point of the butter solids, allowing direct contact with a medium-high pan without acrid smoke developing. Swirling the fats across the cooking surface guarantees uniform heat transfer across the entire bottom of the cut. Tongs should be used exclusively for turning, as piercing the muscle with a fork releases valuable interior juices that keep the protein tender.
Basting with melted fats late in the cooking process introduces secondary flavor compounds while accelerating heat penetration through convection. Tilting the skillet allows a spoon to gather the foaming butter and cascade it continuously over the top surface. Visual cues dictate doneness far more accurately than rigid clocks; a rare steak feels spongy under pressure, while well-done protein offers firm resistance. Extending cook times in two-minute increments past the initial four-minute baseline moves the internal temperature progressively from rare toward medium and well.
Resting cooked beef for five minutes is non-negotiable because high heat forces muscle fibers to contract and push moisture toward the exterior. Allowing the temperature to equilibrate redistributes those juices evenly throughout the cut so they remain on the plate rather than pooling on the cutting board. Pairing this protein with crisp, acidic salads or roasted green vegetables provides a bright textural contrast to the rich dairy fats used during the pan-searing process.
