If it’s still cold outside and grilling isn’t convenient, this easy and delicious pan-fried steak recipe will more than satisfy your craving for a juicy steak.
When the weather outside is uninviting, there’s nothing quite like cooking a hearty steak dinner indoors in a cast-iron skillet.
It’s fast, and the results are just as good as a steakhouse!
This trusted kitchen tool not only sears the steak to perfection but also locks in its juices, resulting in a beautifully caramelized crust and a tender, flavorful interior.
Cast iron skillets are renowned for their excellent heat retention and even cooking, making them the ideal choice for achieving that perfect steakhouse-quality steak right in your own kitchen.
With just a few simple ingredients and a little bit of technique, you can bring the rich, savory flavors of a first-class steakhouse meal to your dining table without ever stepping foot outside.
Easy and Delicious Pan-Fried Steak
I’ve learned to cook the perfect pan-seared steak, though this technique works best for a tender cut with a decent fat content, like a ribeye, strip, porterhouse, filet mignon, or T-bone.
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 it in the refrigerator.
I usually take the steak out of the fridge to bring it to room temperature so it cooks more evenly, but I know not everyone does this.
When you are ready to cook, grab a skillet and heat over medium-high heat with 2 tablespoons of olive oil and 2 tablespoons of butter.
I prefer a cast iron skillet to make pan-seared steak; a nice sear that locks in juices and flavor the best!
Also, I love to pan-sear steaks in a little bit of butter to make them decadent, but you can do it with just olive oil.
When the oil and butter start to smoke, it means my cast iron skillet is hella hot, and the butter is brown; place the steak(s) in the pan to cook in the butter.
As the meat cooks, flip it 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 want it, you will want to cook it for 5 minutes to as long as 8 minutes.
Watch the pan’s heat; if your pan-fry steak seems to be burning, you might need to turn the heat down a bit. Searing isn’t burning, LOL.
Then, when the internal temp matches the doneness you like, let your steaks rest on a cutting board (not in the cast iron pan, or they overcook) before serving.
I usually grab a top sirloin or something less expensive that I can dress up nice in a sauce, but once in a blue moon, I’ll grab a porterhouse or ribeye steak for a nice, juicy treat!
The steak in the picture above was a porterhouse about 3/4″ thick- thinner steaks cook quicker, so be sure to give thick steaks more time.
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 into your perfect steak!
Steak Temps For Doneness
If you’re using a meat thermometer to check your meat for how done it is, here’s a short guide for what temps of doneness:
- Rare: 120–125°F
- Medium rare: 130–135°F
- Medium: 140–145°F
- Medium well: 150–155°F
- Well done: 160–165°F
Pan Fried Steak
Ingredients
- 1 or 2 steaks about 3/4" thick - ribeye, strip, porterhouse or t-bone work best.
- Kosher salt
- Black pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
Instructions
- Liberally season with kosher salt and pepper and place in refrigerator for at least an hour.
- Heat skillet over medium high heat with oil and butter.
- Once hot and starting to smoke, add steak(s).
- Cook, flipping every 30 seconds until desired done-ness, it should take from 5 minutes to 8 minutes depending on thickness.
- Remove from pan and let rest for 5-10 minutes.
Serving It Up
A perfectly cooked steak deserves equally delicious and exciting accompaniments to complete the meal.
I’ve made so many sauces and sides over the years, and the variety keeps things fresh around here!
Here are some of my favorite options for sauces and sides that go with pan-seared steaks:
Some Sauces
Sauces can elevate the flavors and add a creative touch. Consider classic options like a rich and creamy Béarnaise sauce or a robust, peppery Au Poivre.
For a tangy twist, Chimichurri, made from fresh parsley, garlic, vinegar, and olive oil, offers a vibrant and zesty flavor profile.
For those who enjoy a bit of sweetness, a red wine reduction or balsamic glaze can add a luxurious finish.
Another versatile and delightful sauce to complement your pan-fried steak is classic Garlic Butter. Melt butter in a pan and add minced garlic, fresh thyme, and a touch of lemon juice for brightness.
For an exotic flair, consider a Teriyaki Glaze. This sauce incorporates soy sauce, sake, mirin, and sugar, simmered until it achieves a glossy, thick consistency.
The combination of sweet and salty flavors, combined with a hint of umami, will complement the steak’s rich taste, creating a harmonious and mouthwatering pairing.
Some Sides
When it comes to sides, the possibilities are endless.
For a hearty and traditional pairing, you can never go wrong with garlic mashed potatoes or a buttery baked potato topped with sour cream and chives.
Baked or sautéed vegetables like asparagus, mushrooms, or Brussels sprouts provide a healthy and flavorful contrast to the richness of the steak.
Another great option is a crisp and refreshing salad with mixed greens, cherry tomatoes, and a light vinaigrette to balance the meal.
For a touch of sophistication, try serving your steak with a side of creamy spinach or a decadent truffle mac and cheese.
Consider corn on the cob as a classic option that many kids and adults love, but maybe serve it with spicy jalapeño butter for a unique twist.
I also really enjoy baked sweet potato fries dusted with paprika and sea salt to get a sweet and salty side with my steak.
Final Thoughts
Cooking steak indoors can be an equally satisfying experience to grilling it outside.
With the right techniques and tools, you can achieve a steakhouse-quality meal without having to brave the elements.
Using a cast iron skillet allows for excellent heat distribution and retention, ensuring a perfectly seared crust while keeping the interior juicy and tender.
Don’t let inclement weather deter you from enjoying a delicious steak dinner, and bring the savory, rich flavors of a restaurant-quality steak into the comfort of your own home.
Try out my way of cooking steaks with some savory sauces and filling sides for a fantastic dinner.
Have you grabbed my Chaos to Control Starter Guide yet? I might be biased, but I think it’s pretty amazing! Check it out!
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Thank you. I love this recipe. I marinade my steaks first then i follow your direction and my husband raves about how i cook his steak.
Worst steak I ever cooked. Don’t ever add butter. The taste of burned butter is sickening.
You need to add the butter and rosemary near the end..and it works.. spoon over steaks.. Also I read to never put oil in the pan.. put it on the steaks after seasoning to help hold them in….makes sense..<3
How do you make kosher salt?
You can buy it at the store. It isn’t that expensive.