Often barbequed, there’s nothing wrong or tricky with pan frying a steak.
- Frying pan/skillet: non-stick or cast-iron
- Spatula: see Tips
- Olive oil: 1-2 tablespoons
- Butter/Margarine: 1-2 tablespoons
- Remove the steak from the refrigerator 30-60 minutes prior to cooking
- Salt and pepper both sides to taste
- Heat the pan/skillet to medium heat
- Add olive oil, using the spatula to coat the entire base of the pan/skillet
- Cook the steak on one side to desired state – see Tips
- Flip steak
- Melt butter/margarine in the pan with the olive oil
- Use the spoon to pour the olive oil/butter/margarine over the steak
- Use tongs to grip the steak in order to cook the sides if necessary
- 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.