Steak: Pan Fried

Often barbequed, there’s nothing wrong or tricky with pan frying a steak.

Health Information


  • Frying pan/skillet: non-stick or cast-iron
  • Spatula: see Tips
  • Tablespoon
  • Tongs


  • Steak
  • Salt
  • Pepper
  • Olive oil: 1-2 tablespoons
  • Butter/Margarine: 1-2 tablespoons


Food Preparation

  1. Remove the steak from the refrigerator 30-60 minutes prior to cooking
  2. Salt and pepper both sides to taste


  1. Heat the pan/skillet to medium heat
  2. Add olive oil, using the spatula to coat the entire base of the pan/skillet
  3. Cook the steak on one side to desired state – see Tips
  4. Flip steak
  5. Melt butter/margarine in the pan with the olive oil
  6. Use the spoon to pour the olive oil/butter/margarine over the steak
  7. Use tongs to grip the steak in order to cook the sides if necessary
  8. Serve


  • How do you like your steak?  This diagram gives some insight using your hands.
  • Once cooked, place the steak on a piece of aluminum foil large enough to cover it.  Fold until the steak is sealed to preserve while you prepare the rest of the meal.
  • The spatula should be plastic for non-stick pan/skillets in order to not damage the non-stick coating.  But it can burn.  Similarly, a metal spatula would be ideal for cast iron because cast iron can tolerate use better.