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


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


One steak
Olive oil
Fresh Garlic (or Garlic Powder)

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>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>Gordon Ramsay disagrees with your flip once idea.<br>http://www.youtube.com/watch?v=AmC9SmCBUj4</p>
<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>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>
<p>I have to assume when the instructions say &quot;High&quot;, that means the setting on the stove that says &quot;High&quot;. 2 minutes of &quot;searing&quot; at &quot;High&quot; heat simply scorched the outside of my steak black. It seems like other people have had better experiences than I have, so I can only assume that &quot;High&quot; does not actually mean &quot;High&quot;. Letting it 'rest' right now, but I can already tell that this steak is not going to be tasty. NOTE FOR BEGINNERS: Do NOT crank your stove heat to max!</p>
<p>Update: It's not -bad-, I guess. The outside is a bit too crunchy. I was shooting for medium-rare and it ended up well done (with only about 4 minutes total of cooking). I guess what I learned is:</p><p>When instructions say &quot;High&quot;, do NOT cook it at &quot;High&quot;. Cook it at like 7 or 8 on your dial.</p><p>When you're reducing the temperature back down to Medium, remove the pan from the heat and wait at least 15 minutes for the temperature to actually go down (so you're not just searing the steak twice).</p><p>If you're shooting for a certain doneness (i.e. medium-rare), if it looks like it's not quite there yet, it actually is. I decided to cook it for just a minute longer when it looked a bit too rare, and it ended up well done.</p><p>I hope my mistakes help someone else who's not very experienced in cooking steaks!</p>
<p>This may be relative to your stove OR how long you cooked it. I took the advice here (which I have heard Bobby Flay say as well) and made sure the pan was &quot;screaming hot&quot; before the steak touched it. </p><p>Another thing to consider is my steak was at least an inch and a quarter thick and had even marbling throughout. The Steak seared perfectly and it turned out awesome. </p><p>I did not use a bunch of oil though. I just coated the steak and seasoned. </p>
<p>Searing (first hot 1 min steps) locks in the juice, not resting...<br><br>Resting is to, well, REST the meat. When you put it in the very hot pan you will notice that the muscle fibres tense (like flexing yer bicep) and the steak will shrink. Resting (generally in a warm place) allows the fibres to relax again (your steak should flatten and enlarge to how it was before you seared it).</p>
<p>In reality, searing steak does not lock in juices, contrary to popular belief. I thought so too, but Alton proved me wrong.</p><p> <a href="http://www.foodnetwork.com/videos/to-sear-or-not-to-sear-98517.html" rel="nofollow">http://www.foodnetwork.com/videos/to-sear-or-not-t...</a></p>
<p>Apparently these theories are VERY relative even among experts and &quot;Debunking&quot; requires some more variables maybe?. I Watched Bobby Flay instruct a &quot;trainee&quot; on Worst cooks in America a few weeks ago to:<br>1. Let the steak warm to room temp before cooking<br>2. Sear the steak to lock in juices, and don't cut into it to check if it's done<br>3. Don't flip more than once or steak can become tough<br>4. He also said, season one side heavily and after cooking lightly salt again.<br>Steak came out awesome and the guy won the round!<br>So the &quot;myths&quot; are apparently working for one of the best chefs in the world and he is teaching it to others! :)</p><p>So Alton VS. Bobby?</p>
<p>Oh yeah, he also said the pan should be &quot;screaming hot&quot; before you sear the steak. So maybe we're leaving it on too long? Maybe a quick touch on a &quot;screaming hot&quot; pan, then turn it down? I'd like to think Mr. Bobby knows his stuff. </p>
<p>Thanks for the clarification... Gotta love those urban myths!</p>
<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>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>
<p>Heston cooks a steak using this exact same method. By allowing the meat to sit and reach room temperature and flipping every minute gives a stronger sear while allowing the interior to slowly reach its desired temperature. This is the proper way to cook a medium rare steak with the best results and best crust. But it is very work intensive and not used as much by non-michelin star chefs. Also not a good technique if you like your steaks well done. Flipping a steak does not make it tough. Over cooking it will make a steak tough. Also cooking a sub-prime cut quickly will make meat tough or prime cuts slowly. Spot on concerning pepper which will burn at high heats.</p>
<p>I believe this myth was busted. Or was is good eats busted? Either way its just a myth and has no merit.</p>
<p>what should I do to savage the expensive meat I just over cooked? </p><p>how bout I beat it up and turn it into taco meat?</p>
This is not how you cook or prepare a steak. That picture looks hideous. It was not cooked properly! You shouldn't have oils and blood dripping for your steak. Even at a rare cooking. Please learn to cook properly before you go out and poison people.
<p>Thank you so much! I haven't made myself a steak in a really long time and don't have a grill right now. I was so thankful for your walk thru process, it really was perfect.</p><p>Thank you!</p>
<p>Turned out super delicious! It was my first time making a steak in the pan. Thank you!! </p>
<p>I tried it with success. See photos at www.realhelprealestate.com! Great steak tips</p>
<p>I'm going to try this tonight. I'm starting with a frozen steak, so I'll be sure I get it up to the right temperature before starting to cook it. I've heard of some variations in pan frying which include leaving out all ingredients except the steak itself. I'll take other commenters' advice and not use the High setting (which isn't recommended by my pot-and-pan supplier anyway).</p>
<p>If you have frozen steak, you should never thaw it first... http://www.businessinsider.com/never-thaw-frozen-steaks-before-cooking-2014-8</p>
Yes thanks
<p>First steak I have made since my girlfriend and I have moved into our new apartment...Now I have been appointed to official steak maker! This was delicious!</p>
<p>If u add a video On your Recipe then we easily learn How to cook Perfect Steak. example:</p><p><a href="http://www.instructables.com/id/How-to-cook-any-steak-indoors-perfectly/" rel="nofollow">http://www.instructables.com/id/How-to-cook-any-st...</a></p>
Mighty tasty!
<p>very interesant :)</p>
<p>Thanks For sharing yout tips. I suggest u add a video on your post i think it helps for easily learsn anyone. Example http://www.instructables.com/id/How-to-cook-a-steak-Indoors/ </p>
Succulent and perfect. Free from bacteria and flavor.
I simply took my steak and covered it in salt and pepper, beat it handely and threw it in the microwave for 10 mins. Garnished with a sprig of rosemary and a glass of plastic bottle vodka!
<p>Personally I do it a little different. When I buy a steak I like thicker cuts because they are easier to cook (i.e. easier to avoid overcooking). I buy them at least an inch, sometimes an inch and a half thick. I disagree with warming the steak, I actually do the opposite: I put salt/rub on the steak and then put it in the freezer for up to an hour, or just a few minutes if I'm in a hurry. This is because I love medium rare steaks that are also seared on the outsides to the point that they are almost like an outer crust for the steak. Then, when searing the steak, don't use olive oil, use another oil that has a higher smoke point (I use canola oil, but you can experiment). Olive oil doesn't get hot enough to properly sear a steak, it'll start to smoke if it gets too hot (which isn't good for you, so don't do that). I wait until the pan is about 450 degrees (using a laser thermometer, which is awesome and cheap and you should get one if you're serious). Then I leave for about 5-7 minutes per side depending on how thick the steak is. Then I turn down the stove to medium, and using a steak thermometer (also invaluable), cook the steak until its 145 degrees internally. You should try and cook evenly on both sides or else the middle won't be even. I try and guess and if I'm good I can get away with only one more turn, but sometimes I'm off and flip the steak a few more times, which is fine. It sounds tough, but if you do it right you'll have a perfectly cooked steak, with a crunchy outer crust and hot pink center. If all this sounds too technical, you can skip everything and just get a steak thermometer, make sure it cooks until 145 on the inside, and you'll have a good steak every time. </p>
&quot;Wellness&quot;? I know what you mean, but never heard anyone else use that term...
Wow, it was amazing!!!! I followed your instructions, although I changed them a little bit for a healthier way. But I was glad to have a better understanding of how to pan fry a steak thanks to you. I will highly recommend anyone to try it. I enjoyed the steak chased with a Ginness Blonde American Lager (you should try this beer, it was awesome too). Keep posting!!!
<p>First time i tried to Pan Fry a steak and it did NOT work out as planned, see i usually cook naked and did not expect all the splattering of the juices and grease. It had burnt me below the belt BAD!! When i went to the hospital they explained to me that I will be fine, BUT apparently have a different problem called &quot;micro-penis syndrome&quot; I was not pleased to find out how small my penis really is. Very embarrasing, but steak came out great.</p>
<p>Searing has nothing to do with moisture, and everything to do with kick-starting the </p><p>Maillard reaction. By all means, do it.</p>
<p>This was amazing to say the least</p>

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