Friday, March 8, 2013

Recipe: Panfried Steak

Based on a May 1997 recipe from Cook's IllustratedPrepared for dinner on February 24, 2013. Serves 2.


1  rib eye, strip, or sirloin steak, 1 to 1¼ inches thick, 
Kosher salt and ground black pepper
1 tablespoon vegetable oil


  1. Heat a heavy 12-inch skillet on medium heat.
  2. Pat the steak dry with a paper towel.
  3. Season both sides of the steak with salt and pepper.
  4. Add oil to the hot skillet and swirl to evenly coat the bottom.
  5. Add steak to the skillet, cover it with a splatter screen, and cook until well browned, about 5 minutes.
  6. Turn steak and cook 3-5 minutes until done. Use an instant read thermometer to to determine doneness.
  7. Remove the steak from the skillet, let it rest for 5 minutes, and serve.

Pat the steak dry with a paper towel and season both sides with kosher salt and black pepper. Optionally, rub the steak with garlic before adding the salt and pepper. (Yes, this two-inch steak is too thick for this recipe.)
Add oil to a heavy, pre-heated skillet and cook until brown, about 5 minutes.
Turn the steak and cook 3-5 minutes until it has reached the desired state of doneness.

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