Pan Fried Steak
Serves
2
Covering the skillet with a splatter screen will reduce the mess that
panfrying inevitably makes. Serve the steaks as is or with one of the
sauces or condiments that follow.
2 boneless strip or rib eye steaks, or 1 sirloin, 1- to 1 1/4-inches thick
(8 to 10 ounces each)
Salt and ground black pepper
1 tablespoon vegetable oil
1. Heat 11- to 12-inch skillet (preferably cast-iron or stainless steel
with an aluminum core) for 10 minutes over medium heat (on either gas
or electric stove). Generously sprinkle each side of each steak with salt
and pepper.
2. Add oil to pan; swirl to coat bottom. Add steaks, cover pan with splatter
screen, and cook until well browned on one side, 5 minutes. Turn steaks;
cook 3 more minutes for rare, 4 minutes for medium-rare, or 5 minutes
for medium. Remove steaks from pan; let rest 5 minutes or while making
pan sauce or condiment, then serve immediately.
Recipe by by Stephanie Lyness