Pan Fried Steak
This is the only way I cook steaks, Rib Eyes, Strip Loins, and T-Bones. This is quick and makes a perfect rare steak. Best to use steak at least 1 inch thick, anything thinner you can over cook to well done. I buy steaks at Tesco, frozen from Australia, the latest find was Rib Eyes just over 1 inch thick, many times the Strip Loins are about 3/4 inch thick.
Ingredients
- 2 steaks, 1 inch thick is perfect, for thinner, less time cooking
- salt and pepper, as needed
- olive oil, as needed
- butter, as needed
Instructions
- The steaks should be at room temperature. Generously salt and pepper both sides of the steak.
- Heat a heavy flat bottomed pan, cast iron is ideal for this to medium high heat with a good splash of olive oil, when the pan is hot, place the steaks in the pan and add 2-3 tablespoons or so of butter to the pan, using tongs, move the steaks around in the butter and oil, after cooking for 2 minutes, use tongs and turn the steaks over. Cook for another 2 minutes, remove from the pan to plates and let them rest for a few minutes while you add your sides, and serve. This makes a rare steak, increasing time on each side, increases the doneness of the steak.
- Served with Dill Pickle Pasta Salad and mixed vegetables.
Notes
I cannot price this meal until I go back to Tesco again. Depending on your location, stores will have different products and the prices will vary. This is a high cost meal to say the least, but I have listed this as my Go-To recipe as this is great for a once in a while treat for yourself and family.
I have been making steaks like this for a number of years.