Pan Fry Steak
Cooking a beautiful steak dinner on your stovetop is not only easy to do, but delivers ridiculously delicious results. I get it—it can be daunting if you've never attempted it before. But with my top tips and step-by-step guide, you’ll be well on your way to serving a steakhouse-worthy main to impress at your Valentine’s Day dinner or fancy dinner party.
Ingredients :
- 1 boneless rib eye steak
- 1 1/2 tsp. kosher salt
- 2 Tbsp. neutral oil
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. unsalted butter
- Flaky sea salt
- 2 boneless rib-eye steak
- 1 1/2 tsp. kosher salt
- 2 Tbsp. neutral oil
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. unsalted butter
- Flaky sea salt
Directions :
- Pat steak(s) dry with paper towels; season all over with kosher salt and refrigerate until slightly dried out, about 45 minutes, if desired.
- In a medium skillet over medium-high heat, heat oil. Season steak on both sides with pepper (if using). When you see the first wisps of smoke, add steak. Cook 5 minutes, then flip and add butter. Reduce heat to medium. Frequently baste steak with butter by tilting pan and spooning butter over steak. Cook until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 5 minutes more.
- Using tongs, hold steak upright to sear outer edges until browned, about 1 minute per side.
- Transfer steak to a cutting board. Let rest at least 5 minutes. (Steak will continue to cook as it rests.) Slice against the grain; season with sea salt.
- In a medium skillet over medium-high heat, heat oil. Season steaks on both sides with pepper (if using). When oil is just about to smoke, add steak. Cook 2 to 3 minutes, then flip and add butter. Reduce heat to medium. Frequently baste steak with butter by tilting pan and spooning butter over steak. Cook until an instant-read thermometer inserted into the center registers 125° for medium-rare, 2 to 3 minutes more.
- Transfer steak to a cutting board. Let rest at least 5 minutes. (Steak will continue to cook as it rests.) Slice against the grain; season with sea salt.
