If it's still cold outside and grilling isn't convenient, this easy and delicious pan fried steak recipe will more than fill your craving for a juicy steak. It's fast and the results are just as good as a steakhouse! This recipe is not designed for a thick steak, but rather one that is about 3/4″ thick. This will work for any type of steak, but it works best for a tender cut with a decent fat content like a ribeye, strip, porterhouse or T-bone. So, if you have a leaner cut like a London Broil, check out this recipe instead.
The first step is to liberally season the meat with salt and pepper at least an hour ahead of time (overnight is great too), and place in the refrigerator. When you are ready to cook, grab a skillet (a heavy cast iron pan would be best) and heat over medium high heat with 2 Tbsp of olive oil and 2 Tbsp of butter. When the oil and butter start to smoke and the butter is brown, place the steak(s) in the pan.
As the meat cooks, flip every 30 seconds. Yes… I'm very aware that this breaks the “flip only once” rule, but trust me – you can flip as many times as you'd like. Depending on the thickness and how done you would like it, you will want to cook anywhere from 5 minutes to as long as 8 minutes. Make sure to watch the heat of the pan; if it seems like the steak is going to burn, you might need to turn the heat down a bit.
The steak in the picture above was a porterhouse about 3/4″ thick – I quickly grabbed the filet portion before I could snap a picture. This cooked for about 5 1/2 minutes, and was cooked to a perfect medium. Once done, place on a plate and let rest for 5-10 minutes. Then – dig in!
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