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
  • Tongs
  • a knife
  • a plate
  • A clock or timer


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

Step 2: Shopping for a Steak

The first step is to locate the steak that you wish to cook. I always buy my steak at Tacoma Boys. They have a quality meat selection. It is a bit more expensive, but in my opinion, it is worth it.

The steak I chose was a 8oz Kobe Petite Sirloin steak. It is small enough for one person and a relatively inexpensive cut of meat. Find a steak that looks tasty to you! If you have the money for a nice New York Steak go for it, but for this tutorial we will be working with a petite sirloin steak.

While you are at the store, make sure you have the rest of your ingredients such as olive oil, butter, salt, pepper, and garlic. A grocery store is a perfect opportunity to pick up some fresh garlic if you prefer that to garlic powder.

Step 3: Preparing the Meat

When you get home you must get the meat out and let it warm up. When it is sitting in the grocery store, it is very cold and you do not want to cook a cold steak.

First pull the steak out of the butcher paper and let it rest on a plate. While it is sitting, use the salt and pepper to season it. Cover all sides with a good amount of seasoning.

Usually give the steak about 20 minutes to warm up. It is important to let the meat warm because when you cook it in the pan it will cook more evenly. You do not want a cold center.

While the steak is warming up, this is a good time to get the rest of your tools and ingredients ready. Place the pan on a burner and put it on high heat. Before heating, poor enough olive oil in the pan to coat the entire bottom. You want plenty of oil in the pan for the next step of the process.

Step 4: Seering the Steak

This next step is very crucial and can be dangerous. At this point, the pan should be very hot. You will use the tongs to place the steak into the hot oil. At these high temperatures there will be a lot of oil splatter so be careful when maneuvering the steak around in the pan.

When you place the steak in the pan begin timing the cooking for 1 Minute.
After a Minute has passed, flip it to the other side for 1 Minute.

After that minute has passed, flip the steak on its side and sear the edge until it is colored like the rest of the meat. do this for both sides. Tilt the pan so that the oil and juices run down to one side and use that to cook the edge of the steak. Refer to the photo for an example.

You will continuously be turning the steak for 1 Minute intervals until you feel that it is well done enough. This is all dependent on your wellness preference and the thickness of your steak. This will bring us to our next step.

Step 5: Cooking the Steak

At this point, the steak has been seared on all sides, locking in the juices of the meat. Turn down the heat of your stove to medium.

Now comes the process of cooking through the meat to your preferred wellness. There is no exact science to this because of the variables of thickness and stove heat so you will just have to check the meat often to make sure it is not over or under cooked. For this demonstration, I cooked my steak to a medium wellness with some pink left in the middle.

Now that the heat is backed off, continue cooking the steak on each side for 1 Minute intervals.

Now it is time to add the garlic and butter. Cut off a nice healthy chunk of butter and throw it in the pan along with a generous amount of garlic. I used garlic powder because I didn't have any fresh garlic at the time. Allow the meat to soak in the greasy tasty goodness as you continue turning it. Keep in mind this is how to make the Perfect Steak, not a healthy steak.

I cooked my steak for 8 total minutes, flipping each minute, to get a medium wellness. Again, I have to be clear that variables in steak size and stove heat means that this may not give you the same result. Use the tongs to check the firmness of the meat. If it feels like it is beginning to firm up, then it is probably reaching a medium wellness.

After you have cooked it long enough, it is time to pull it from a pan and place it on a clean plate.

Step 6: Resting the Meat

You have finished cooking the steak and are about to devour it but RESIST!

You must let the meat rest before cutting into it. The process known as resting, allows for all of the juices of the meat to lock inside the steak. This gives your steak better flavor.

Allow the steak to rest for 5 minutes. If you become impatient, find a beer of your choice (if you are of age), and have a drink!

Step 7: Eat and Enjoy

You have been patient. You have waited five minutes. You are now ready to consume your amazing, and surprisingly inexpensive steak!

This steak requires no sauces. Sauce would only ruin the great flavors that you have created today in your pan.

Steamed vegetables and a cold beer also work as great sides to your meat masterpiece. Enjoy!

Succulent and perfect. Free from bacteria and flavor.
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>lol glad you enjoyed it!</p>
Your steak got me laid! Cheers!!
<p>Just doing the Lord's work</p>
<p>I have to admit that I took liberties with two inch-thick ribeyes. I did flip-sear them a couple times (that got <em>my</em> steak up to rare). Wife likes hers medium and doesn't care for garlic or salt so neither got either. After I pulled mine, I backed off the heat and lidded the skillet and turned down the heat and gave hers a few extra minutes and me a beer. Both steaks turned out bone-gnawing excellent.</p>
This is absolutely one of the BEST steaks ever. Thank you!!!
<p>Yum! That looks delicious :)</p>
<p>I made this but added butter and fresh garlic to the olive oil and used a Ribeye Steak which I had marinated overnight in a Honey Teriyaki Marinade. It was divine. It was on of the best tasting things I have ever eaten.</p>
<p>this worked out perfect, and Im clueless when it comes to cooking, wife asked me to make it again already :D thanks for the instructable! </p>
<p>Tried this one today, it is seriously fantastic! Thanks for the recipe!</p>
<p>Let me start by saying thank you thank you thank you!!! These instructions are so simple. The very first time my steak has come out so juicy and tasteful with just 4 ingredients. I will always use this to cook my steak ?</p>
That steak looks fantastic. I must tell you, though, that is not kobe beef. Sorry. <br><br>Also, you should sear each side only once, not continually turn. Thanks for the Instructable, but this is not the best process, although I'd eat that steak!
<p>Instructions are not saying sear multiple times. It is saying sear the sides of the steak by continually searing it while on its side (thus, searing each exposed part only once). (I presume that cooking at the lower heat as indicated in the step after searing no longer counts it as searing.)</p>
<p>um if yall are experts at cooking steak to the point where you will argue every little bit that this instructable says, why the hell are you looking up how to cook a steak? </p>
Hubby usually grills steaks on propane grill, but he is sick, and it is cold and dark outside. I have had all the turkey I can take. So I tried this.<br>OMG...delicious! Messy, but so good.<br>The directions were easy to follow...and there were not a bunch of ingredients that no one has in their pantries....
<p>I tried this and it worked perfectly. I think the people complaining about this process either didn't have their pan hot enough the first time they added the steak, didn't season the steak and let it get to room temprature first, or had a thin cut of steak? Anyhow, we had 1 inch thick cuts and it worked like a charm. </p>
there is so much wrong with this...how can I take it seriously? <br>First, it's pour not poor<br>Second, no metal in nonstick<br>Third, flipping the steak so often is a big no no. <br><br>I can't continue reading this.
<p>Nonstick pans are metal with a Teflon coating. So yes, pans are made of metal.<br><br>Many of the world's best chefs and food labs recommend flipping once per minute (see Nathan Myrhvold's &quot;Modernist Cuisine&quot; etc)<br><br>I don't think you quite know what you are talking about, to be honest.</p>
I feel like putting it in a baggy and beating it with a hammer should be part of this process.
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.
I agree!!! That was the worst ! I went against my better judgement trying something different.
<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>
Did somebody pay these people for their comments? I followed step by step just to try something different. I believe that was the worst pan-fry steak ever and I believe it was because I kept flipping it (against my own judgment) in 1min. intervals... big mistake, I'll never do that again.
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>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>

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