The Best Pan Pan fried Steak Recipe

The Best Pan Pan fried Steak Recipe

Now, everyone is different when it comes to having their own method on how to end up with the perfect steak. It can be grilled, you can broil them, or even pan-fry them, the choice is yours. Depending on who you ask, you’ll get a myriad of different answers on how to cook a perfect steak.

Some of the issues that arise have to do with the type of steak to use, what you marinate or season it with, the best method to use, whether you should salt it before or after, and for how long you should let it cook.

Another question is how well done does a person want them done, rare as it can be or hard as a rock on well done and charred. Everyone has a preference on their tastes and on the method carried out on the steak. Yes, it is not as simple as it looks to get the perfect steak, especial when you are cooking for someone else. So as far as for yourself, you will be a master of it in no-time, but it will take a little more practice with someone else's meal. But, not all is lost because here I show you step by step on getting everyone happy and enjoying their steak.

Let me know how yours turned out and how did you do cooking for others.

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Recipe;

1 - Portion per person of your favorite steak, cut to your preference.

Olive oil
Cooking oil
Salt & Pepper as needed.

For more information, please see video below.

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Now that you got your favorite steak and cut, rub some olive oil into it and get it all over and well into the meat.

Remember to have your steak at room temperature before you fry it.

To sear it right, the pan with the oil must be smoking hot. Depending on how done you want it, it will take about 2 to 4 minutes on each side.

Try to not move or flip the steak too much and if worse comes to worse you can always cut a bit of it and peek inside to see if it is dome or how you like it.

How to check on how you want the steak.

As your steak is cooking, occasionally press its center and then compare it against this finger test, taking the steak off the heat as soon as it feels as done as you like it. With practice and time it will become easier and then it will be second nature for you.