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One of my favorite meals to cook for myself is a pan fried steak. Steak is a tricky food to get right, but I have perfected my method for cooking one. This step-by-step instruction will explain in detail how to pan fry a steak for yourself.

This tutorial is for people with prior cooking experience and should not be attempted by anyone who does not feel comfortable in the kitchen. This is a very precise and time sensitive process that could easily turn into a tough, leathery disaster. But this steak is surprisingly easy to prepare as long as you properly prepare and follow each step.

Step 1: Tools and Ingredients

Here is a list of supplies you will need to cook your steak

Tools:

A Stove
One frying pan suitable for the size of your steak
Tongs
a knife
a plate
A clock or timer

Ingredients:

One steak
Olive oil
Butter
Salt
Pepper
Fresh Garlic (or Garlic Powder)



Made an 8 oz Bison steak this way. Best I've ever made and one of the better ones I've ever had.
I'm SUPER EXCITED to do this i just took my steak out and have it warming up on counter!! And honsetly who cares if its seering or searing if you have so little problems in your life to be able to pick out every little thing wrong with someone else it must be nice.
<p>That is a good way to cook a steak. The description was certainly a bit on the dramatic side. Oh, and it is &quot;searing&quot; not &quot;seering.&quot;</p>
<p>Gallyz</p><p>TobiS16 It may be searing, but, to look ahead to the finished product, it could be </p><p>&quot; seering &quot;</p>
<p>Tried this at home, with my electric stove, and the result was just fantastic! I had never eaten a better steak in my life. Thank you.</p>
<p>I've made it before and will do it again... tonight!!!!! I knew the basic technique, but this helped me refine the method. Thanks!!!!</p>
The best steak I ever made!
<p>You cannot feel for doneness with tongs.</p>
<p>Followed your instructions, even drank the beer, and I am afraid they will be cooked like this from now on! I am not a meat eater. A good salad is desert to me. Buuuuuuutttttt......the steak was so tasty that I ate a large portion! </p>
I have been using a similar method for years. However I do it slightly differently. I choose a cut of beef that has little fat. Since I do not like the taste of the fat but prefer to taste the meat alone, I always avoid ribeye or anything marbled. if there is fat on the edges I trim it off and occasionally score the edges with a paring knife. I also buy they steak the same day as I cook it and don't leave in the fridge or freezer for days.<br><br>I dry the steak on paper towels for a few mins then apply a liberal layer of salt, to help flavor and soften the meat. I let this sit for up to 45 mins depending on the steak and it's temperature. <br><br>just before cooking I preheat my cast iron skillet (the big one) until it's ripping hot. I don't use oil unless the pan needs further seasoning in which cast I use an oil with a higher smoke point than olive oil. Peanut works fine, olive oil is better as a garnish than a cooking oil. preheating ensures that the pan is evenly heated.<br><br>I add the steak with tongs and slightly reduce the temperature. cook about 2 to three minutes on one side before flipping. if I see the blood coming from the top and bottom is done enough then I flip. do the same amount of time on the other side. <br><br>after that time I reduce the heat a little further and place a thin pad of butter on the steak and spread until the top is coated. (this can cause smoking so being quick is good) when the butter is melted after a few seconds I flip to sear any butter then remove the steaks to a plate to relax. the meat should continue to cook a little from its trapped heat while it rests. <br><br>during this time I add fresh mushrooms which I have presliced and set aside. I saut&eacute;e the mushrooms in the butter and juices and sometimes add a dash of Worschestershire sauce.. after the mushrooms are done they garnish the steaks.
<p>Used your method exactly and had a perfect steak. Thanks</p>
I followed your instructions. To die for! Thank you very much!
<p>Thanks.</p>
<p>this is a good recipe. One thing I always try to inform people of though no matter what is to always remember to lay the steak away from you to best avoid getting burnt</p>
Vegetarian in a family of carnivores, here. Steaks are not my thing, but tried your recipe for the family. They are singing your praises ...yours and @Strumbot. <br><br>Eight minutes was perfect for medium-rare ribeye in an enameled cast iron skillet. Sea Salt for tenderizing, flavor. Turned on edge to brown perfectly, Garlic added during last minute. It's enough to make a vegan go to the dark side. <br><br>
Thanks for the dinner idea!<br><br>I deviated slightly pre-cooking by marinating the steaks for a few hours. The solution consisted of a bit of barbecue sauce, quite a bit of warchestershire sauce, a bit of liquid smoke, and a bottle of hard cider.<br><br>This seriously tastes as good as it looks!
Your steak got me laid! Cheers!!
Congrats!
<p>We just finished eating and I have to tell you I followed the directions exactly -- searing the steak for 1 minute on each side, turning every minute for 8 minutes, etc. -- and my steak came out beautiful and delicious. It was perfect. Something to add: While the steak was resting, I sliced an onion into long strips and sauteed them in the drippings from the steak. They, also, were delicious. Thanks for your instructions on how to pan fry the perfect steak. Spot on!</p>
<p>I followed these directions all except I didn't have fresh garlic or olive oil... I used sesame oil and garlic salt.... It was absolutely the best steal I had ever made in my life and close to being the best me or my friend had ever eaten. </p>
Do not flip you steak at 1 min intervals. flip a steak only once. You can sear the sides when you flip it the one time, but anymore than that and you are just letting flavor and juices escape. Also, do yourself a favor a pick up sooner sea salt and coarse ground pepper, that is all the seasoning you'll ever need.
<p>I actually think it is easier to blow torch the steak:</p><p>https://www.youtube.com/watch?v=_W0m4YEmwKo</p>
<p>Gordon Ramsay disagrees with your flip once idea.<br>http://www.youtube.com/watch?v=AmC9SmCBUj4</p>
<p>Late to this steak cooking party, but in looking at Ramsey's videos he shows both techniques. In this one he says to ONLY turn it over once: <iframe allowfullscreen="" frameborder="0" height="281" src="//www.youtube.com/embed/rEx9gPhtjzs" width="500"></iframe></p><p>So I wouldn't be so sure that you know what you are doing (if Mr. Ramsey is confused we are ALL in trouble).</p>
I just want to know, he wants the pan to be on high before the steak hits the pan but if i want medium rare ill have to cook it alittle longer would that me should i turn it down to medium so the outside dont get black or should i start off with not puting it on high and just put it on medium
This depends on how thick your steak is. I followed the instructions and cooked for a total of eight minutes, and I got a nice medium rare steak.
<p>And so does Heston Blumenthal</p><p>https://www.youtube.com/watch?v=MqeY7mJ9kLw</p>
<p>lol... no he doesn't? 0:52 http://www.youtube.com/watch?v=rEx9gPhtjzs</p>
<p>Awesomesauce! Gordon Ramsay disagrees with Gordon Ramsay. Classic!</p>
<p>Bobby Flay still agrees with this method. Heard him teach it to a &quot;Worst Cook in America&quot; recently. The guy won the round with his steak too. </p>
<p>Modern tests have disproven the flip once theory. Flipping more often increases &quot;juice&quot; retention and can enhance the browning crust. Salt and pepper as your only seasonings, I completely agree with.</p>
<p>Searing a steak does NOT &quot;seal in&quot; juices. That's been utterly debunked. What it does do is kick-start the Maillard reaction, which is a good thing. Also you DO want a cool or cold piece of meat, not one at room temperature. This allows you to get a good, flavorful char on the outside, without overcooking the interior. </p>
<p>Last part depends on the thickness and marbling of the steak it seems. A thick steak cooked cold will char the outside and leave the inside raw. </p>
Wait so all im wondering is i absolutly do not want my stake raw on the inside thats why i dont understand people that are saying to cook it high? Wouldnt that just make it cook wat to fast and only get the outside cooked? Dont get me wrong though i dont like my stake overly cooked, i like it medium rare so how i think is shouldnt i b puting the stove on low at first to get the inside cooked alittle and then work my way up to high medium so i can get that crispy taste like i want but still juicy but not dry
Crispy but yet still juicy and not dry on the *outside* ia what i ment at the ending of my paragraph
<p>Half right and half wrong. Salt doesn't burn but pepper does. Rub the salt in THEN let it sit and ... cure (not warm0 . Letting the steak sit for a while allows salt, a natural tenderizer, to do it's job as well as it lets the outsides of the steak to cure or seal which helps keep the juices inside. Searing the sides also helps seal in the juices but only necessary to do this once per side ... constantly flipping the steak every minute will toughen the steak so high heat to sear then turn down to medium and cook till blood comes to the surface on first side and then cook the other side for an equal time to first side. . Another mistake made in this persons ideas was in 'how to pick out a steak' and then they never said how to pick out a steak. Pick out one that is lightly marbled with fat throughout. NOW you have a perfectly cooked steak. One more tip: Be careful trusting these how to posts. They can be created by anybody and rarely are experts.</p>
<p>Salt does burn, as we learned in chemistry class. Another reason to stay away from that High setting on the stove!</p>
<p>No. No, salt doesn't burn. Salt will never ever burn, ever. Whatever you learned in chemistry class is wrong. Table salt's chemical bond structure is ionic, which is literally the strongest bonding type out of every single chemical bond, ever. To burn something you have to oxidize it, which would require the breaking of this ridiculously strong bond. NaCl is also a ridiculously stable chemical compound. &quot;That high setting on the stove&quot; will do literally nothing to the salt except make it warmer.</p>
<p>Thank You! </p><p>Sincerely,</p><p>A chemistry major</p>
<p>Well, an ionic bond in an polar solution like water would dissociate. The reason table salt is so stable is because Natrium and Chlorine have been ionized to Argon and Neon structures respectively.</p><p>What you&acute;ll want to do is heat up salt to about 1100K / 800 degrees C / backwards number of imperial units until it melts. From there you can apply some current to make neutral Natrium, which will burn very well. Try this at home.</p>
What is in my kitchen that will reach that temp?
<p>And searing does NOT seal in juices as about a thousand studies have proven since they started studying this old wives tales. All it does it produce a great flavor. So be careful trusting reviewers who are also rarely experts.</p>
<p>@LonV - Fantastic!!! You just made my day :P</p>

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