Thread: Can anyone give me good advice on how to make an outstanding good-tasting steak using a pan-fry method?

It's winter and too cold to grill outdoors. I'd love to know how to make a steak taste great but using the pan-fry method. Include any suggestions on preping too if you know some great techniques because I've never done that, I always just throw it on (after tenderizing a tad with punctures). I feel I can do better to make a great-tasting steak. I normally use ribeyes. Thanks.

pan frying...first you need a nice heavy bottomed skillet...cast iron is awesome....take the steak out of the frig about 15-20 minutes before cooking to let get close room temp....heat pan with veg oil....higher smoking pt.....until fiery hot...just to the smoke....season steak...i use grill seasoning...place in pan...DO NOT MOVE AROUND...you want a sear...develop a crust...depending on thickness....say 1 inch thick...4 1/2-5 minutes on first side....maybe 4 on the next for med rare...nice and pink in the middle....take steak out let rest 7-10 minutes...slice thin against the grain....or for single serving....plate...good luck....

hi.. if u r takng abut the steak kebab... then i'ts simple ..
what ever meat u want to fixed in it... just grill the meat fist in the pan.. while using the brandy... it will coof fast..and taste better.. and then fix it with vegetable u wnt 2 useand grill with vegetable with olive oil.. only....!!! and in the meanwhile seequuze a lemon it .. and season it... with salt and peppe..

I just use a cast iron skillet, a stick of butter,
sautee onions, green peppers and sliced mushrooms,
and season with garlic, pepper, salt and cajun seasoning

You can also marinade the meat first
a little papaya, beer or yogurt are good tenderizing marinades.

Do not cook too fast, if you want it a little crisper you can broil it in the oven for a few minutes.

I usually make steak in a pan....the trick is not to cook it too long (depending on how well-done you like it)...i like mine to have some pink in the middle.

I season the steak (I use a mix of salt, pepper, paprika, dry mustard), then get the pan really hot before putting the steak in - it is hot enough once you can only hold your hand just above the bottom of the pan for no longer than a few seconds. Then you put the steak (usually the fat from the steak is enough, but sometimes you can add olive oil or cooking spary). I cook mine for about 2 minutes each side, then immeidately take the steak out of the pan and put on a cool plate, let it sit for 5 minutes before cutting it....if you cut it when its really hot, all the juices will run out....

I like to take the same pan off the burner, add a pat of butter and some sliced mushrooms and/or onions, return it to medium heat, then a couple dashes of worchestire sauce and saute them until done...and top the steak.

Yumm!

The heavier the pan the better....a cast iron grill pan would be best if you have it. Make sure the pan is smoking hot so you can sear the steak. Don't keep moving it around. Do one side and then the other and that's it. I don't season my steak until just before it's done.

You need cast iron, heat, and a really good oven mitt to make the perfect steak- but this really is perfect.

Preheat oven to 500 degrees F (a very hot oven produces a juicy interior). Place cast-iron skillet in oven. When oven reaches 500 degrees temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful).

Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute
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tbsp olive oil in cast iron skillet, heat til it smokes.
I like to rub a little soy sauce on meat along with majoram and corse black pepper.
Once pan smokin place steak in for about 2 min each side till it is kind of crusty.
Do not smash as you will release all the juices
If a thick steak and needs to cook a little more, I place it in a preheated oven a 350 for about 5 min. or less on a oven safe plate..
1 1/2 in steak will then be med rare to med.
Walla nummy steak.