Name: How To Pan Fry Steak
Prep time: 5 min
Total time: 20 min
Ingredients: 2 tbsp. extra-virgin olive oil; Boneless ribeye steak; Kosher salt; Freshly ground black pepper; 2 tbsp. butter

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How To Pan Fry Steak

olive oil

Boneless ribeye steak

Kosher salt

black pepper

butter

How red do like your steak in the middle?

These instructions only work for a thick steak, which, to be fair, is noted at the beginning of the instructions. I suggest two modifications for typical grocery-store cut 3/4 to 1" steaks.: 1) Cut the salt by at least 50% -- otherwise it's WAY too salty 2) Sear at a slightly higher temperature, but turn more quickly per side

This was SUPER good. I edited the recipe a bit time-wise to get a medium rare steak though. The steak I used was just a little more than 1 inch thick. Instead of 5 minutes after the flip, I did 4, and I think I decreased the time before the flip too to probably around 6 minutes instead of 7. With these adjustments, and making sure I got to 135 degrees Fahrenheit for medium rare, I got an amazing result. It was perfectly crispy on the outside while being soft on the inside. Not too rare and not too cooked. Very juicy and flavorful too. Honestly, I did not think pan-fried steak could taste so good.

This is great, I use regular seasoning as I would normally cook with and did the same 3 and 4 minutes for my steaks.  They look as good as my ones cooked under the broiler, or on the grill in the flames.

I wish I read the comments. Cook time was way too long for my thinner steak. It was so well-done, I could have made a very nice leather shoe. The crust on it was very good, though. I will need to try this again with either a thicker steak or much less cooking time.

I thought this recipe was perfect!  I used a
1 1/2" thick Ribeye.  I followed the directions including using seasoning liberally and it turned out perfectly!  I cooked mine to 130° and let sit 10 minutes.  I could not have been happier

If you have to rely on salt to get flavor your are buying cheap steak. Salt is good for one thing, giving people high blood pressure. Spend a little more and buy good meat. Don't bury your steak in salt.

This did not go well, and I am not a newb to grilling steaks. I like to try others recipes and styles, and this one turned out poorly.
I used a 1.25" Sirloin, and ended with a crusted outside and a very rare inside after 12 minutes (7/5 split), not medium.
I have to vote this one down, it may work for ribeye, though I will pass on trying, it does not work for sirloin.
Heat is too high and times may need adjustment. Had to wrap in foil and finish in oven for 4 minutes for crusted outside and medium inside. It was extremely dry at that point and tossed in the trash.

I looked at these directions and it seems kind of a long time to cook a pre-cut retail grocery steak. Most of your basic grocery store steaks are going to be about 3/4 inch thick. Everyone seems to give instructions for 1-1/2 inch steaks, which is great if you shop at a place that will cut to order. This I know because I recently retired after working retail grocery for over 20 years, the last 10 behind a meat counter. Don’t be afraid to cook a thin steak for less time and to flip it more frequently to get even cooking.

Hi. I made this recipe tonight using a 1 1/2" NY strip steak from Costco which means a very thick cut. I followed the directions exactly including the kosher salt the night before and drying protocol. Also I cut down the cooking time to 4 min then 3 min at medium heat. 7 minutes would have been ruinous. My hubby loved it! But he commented that it was a tad overdone and too salty. So...I think it's a great recipe but the salt and cooking time should be consistent and possibly adjusted. Thanks!

Followed the directions, came out perfectly medium rare!

https://streaming.hearstdigitalstudios.com/0e15203e-7fa0-4e5e-9e82-0ce46402e3cf/video_rover_16x9_1080p_hd_1588695607_44693.mp4

This is the easy fail-proof way to pan fry a steak.

How To Pan Fry Steak

Prep Time: 5 minutes

Total: 20 minutes

Servings: 1

Cost: $27.79 /serving

Author : Makinze Gore

Ingredients

Instructions

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