Name: Pan-Fried Steak
Prep time: 15 min
Total time: 15 min
Ingredients: 2 strip steaks (each about 1 inch thick), room temperature; Kosher salt and freshly ground pepper; 1 teaspoon unsalted butter; Simple Steak Sauce , optional

Prep Time:

15 mins

Total Time:

15 mins

Servings:

2

This pan-fried steak recipe replicates the finest steakhouses using a very hot pan to achieve a succulent brown layer of rich caramelization on both sides of the meat, while the interior remains juicy and tender. The minimalist seasonings – just salt and pepper – allow the flavor and texture of the beef to take center stage. Have the table set before you start cooking, because your steaks only take about 10 minutes to cook with this method. Serve with a simple steak sauce and your favorite classic steakhouse side dishes like Caesar salad, potatoes (roasted, mashed, au gratin, or baked and loaded), sauteed mushrooms, or simple steamed vegetables.

Why The Pan Matters

It’s important to use a cast iron skillet or other heavy-bottomed pan in order to get ideal results. The pan needs to be thick enough to retain heat so that, during its five minutes of pre-heating, it reaches a high enough temperature to get the ideal thick brown crust on the meat. An everyday nonstick pan just won’t work the same way.

Make sure your kitchen is well ventilated (preferably with a hood over the stove) before preparing steak with this technique—especially if your smoke alarm is very sensitive. Because the pan is so hot, the beef fat will create lots of smoke as soon as the meat goes in.

Timing and Doneness

Wondering how long to cook a steak? There is no single correct answer, since it depends on the thickness of the meat and your preferred level of doneness. See our Meat Temperature Chart to get your steak exactly the way you like it.

More Steak Tips

The idea that you need to let raw steaks come to room temperature before cooking is more myth than fact. It turns out that there’s not much difference to the final results when cooking cold versus room temperature steaks.
A pair of heat-proof tongs is the best tool for lifting and turning steaks. This is preferable to a fork, which is not nearly as sturdy, and pokes holes in the meat, allowing the juices to run out.
This pan-searing method works beautifully for several different varieties of steak, including ribeye, porterhouse, New York strip, flank, skirt, filet mignon. Get to know your beef cuts and their ideal cooking methods with our handy Steak Cuts Glossary.

Ingredients

2 strip steaks (each about 1 inch thick), room temperature
Kosher salt and freshly ground pepper
1 teaspoon unsalted butter
Simple Steak Sauce, optional

Directions

Ingredients for Pan-Fried Steak — Rachel Marek

Heat pan and season steaks:

Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper.

Rachel Marek
Cook steaks:

Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes.

Rachel Marek
Turn steaks and cook:

Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare.

Rachel Marek
Rest, then slice:

Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.

Rachel Marek

Rachel Marek

Rachel Marek

Frequently Asked Questions

Is it better to pan fry steak in butter or oil?

A well marbled steak actually has enough fat in it that you don’t need to put any extra oil or butter in the pan. For leaner cuts, use a fat with a high smoke point such as peanut or grapeseed oil, or clarified butter, depending on your taste preferences.

Is it better to cook a steak fast or slow?

This question is partly a matter of taste, but the general rule is, tender varieties of steak are better cooked at a high temperature for a short amount of time, while tougher cuts of meat should be cooked longer, and at lower temperatures.