Panfried Steak
Prep time
Cook time
Total time
Whether you use a BBQ grill or cook on the stove-top this pan-frying method of cooking steaks will become a favorite from the start. Using the cast iron skillet sears in the flavors, juices, and nutrients making for an outstanding main dish!
Ingredients
- Two 8-ounce rib eye steaks, new york strip or sirloin, trimmed of excess fat
- freshly ground black pepper
- 2-3 tablespoons extra-virgin olive oil*, divided
- 2 tablespoon salted butter
- 1 teaspoon kosher salt, optional
- 8 ounces sliced mushrooms
- 1 onion, sliced
Instructions
- Remove steak from refrigerator 30 to 60 minutes before cooking (see note below.) Brush each side of steak with olive oil. Sprinkle with pepper, salt optional.
- While steak is warming to room temperature, slice mushrooms and onion. Coat with 1 tablespoon olive oil, sprinkle with salt and pepper. Set aside.
- Preheat a large cast-iron skillet to medium-heat. Add the 1 tablespoon butter and 1 tablespoon olive oil. Add the steaks to the hot pan and cook 2 minutes on the first side, or until they are seared a nice, deep brown. Turn the steaks over and turn heat to medium-low and cook for 2½ minutes more, or until the steaks become browned on the bottom. Your steaks will be medium rare at this point. Add a little more cooking time if you prefer your steak more well-done. Remove the steaks to the cutting board and let them rest 5 to 10 minutes before serving.
- While steaks are cooking add 1 tablespoon butter and 1 tablespoon olive oil to second skillet. Add onion/mushroom mixture. Cook until nicely browned and caramelized.
- Serve steaks with onion/mushrooms on the side.
Notes
NOTE
*To make this recipe dairy-free, leave out the butter and use all olive oil instead.
*Cooking a steak at room temperature will allow for it to cook more evenly and quickly.
You'll get a better result in pan-frying your steaks if you avoid using a nonstick skillet. The steaks will brown more nicely and hold a better texture if you opt for a stainless steel or cast-iron skillet.
When cooking the steak, use tongs instead of a knife or fork to turn the meat. By using tongs, you prevent puncturing the meat and thus losing valuable and flavorful juices.
**Flavored Olive Oil - I use Tuscan Herb olive oil for grilling steaks. There are many flavors to choose from. The flavored oil really enhances the overall flavor of the steak.
*To make this recipe dairy-free, leave out the butter and use all olive oil instead.
*Cooking a steak at room temperature will allow for it to cook more evenly and quickly.
You'll get a better result in pan-frying your steaks if you avoid using a nonstick skillet. The steaks will brown more nicely and hold a better texture if you opt for a stainless steel or cast-iron skillet.
When cooking the steak, use tongs instead of a knife or fork to turn the meat. By using tongs, you prevent puncturing the meat and thus losing valuable and flavorful juices.
**Flavored Olive Oil - I use Tuscan Herb olive oil for grilling steaks. There are many flavors to choose from. The flavored oil really enhances the overall flavor of the steak.
Recipe by Pray Cook Blog at https://praycookblog.com/home-again-and-panfried-steaks/