Best Pan Fried Steak Recipes

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

PAN-FRIED RIB-EYE STEAK

Steps:

• Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.

PAN-FRIED VENISON STEAK

Steps:

• Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

PAN-FRIED T-BONE STEAK

Steps:

• About 1/2 hour before cooking the steak, bring it to room temperature.
• Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
• Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
• Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.

PAN-FRIED STEAK WITH MARSALA SAUCE

Steps:

• Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
• Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
• Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
• Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

KITTENCAL'S PERFECT PAN-FRIED STEAK

Steps:

• In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper.
• Rub both steaks with the oil/pepper mixture.
• Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours).
• Heat a large heavy skillet over medium-high heat.
• Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate.
• Add 2 tablespoons butter to the hot skillet allow to sizzle and brown, then return the meat to the skillet and fry 4-5 minutes per side (the outside of the steak should be browned and crisp).
• Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.

PAN FRIED STEAK WITH SAUCE

Steps:

• Rub salt and pepper on both sides of steak.
• In large pan melt butter and brown steak well on both sides.
• (2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.
• Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.
• Add flour and cook for 1 minute.
• Add in beef stock, milk and horseradish.
• Reduce heat and simmer, stir for 5 minutes until sauce thickness.
• Add steak and juice, simmer for 5 minutes.
• Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.
• Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

OLD-FASHIONED CHICKEN FRIED STEAK WITH PAN GRAVY

Steps:

• Heat 1/4 inch oil in heavy skillet on med-high heat.
• Combine 1 cup milk with egg. Pour into a shallow pie pan.
• Season 1 cup flour with garlic powder, salt and pepper. Sift together in another pie pan.
• Tenderize the steak well and trim off excess fat.
• Dip the meat into egg mixture, then dredge in the flour mixture. Press flour into the meat. Repeat for a crispier coating.
• When oil is hot, fry meat for 9-12 minutes.
• This allows additional tenderizing of the meat. When fried meat is golden brown, drain on paper towels.
• FOR GRAVY:.
• Pour off all but 4 Tbsp of the cooking oil from skillet.
• Over medium heat, slowly stir in the flour, stirring constantly.
• Combine milk and water. Slowly add to skillet; stirring constantly. Loosen bits from bottom of pan while stirring. This is where the flavor is.
• Add salt and pepper to taste. Bring to a boil. When bubbling, lower heat and simmer for 5 minutes.
• Serve this dish with Mashed Potatoes.

QUICK CHICKEN-FRIED STEAK WITH PAN GRAVY

Steps:

• Combine 1/2 C flour and 1 tsp salt, 1 tsp pepper and 1 tsp paprika on a plate.
• Stir with fork until well blended.
• Put 1/2 C milk in bowl.
• Dip steak in milk first, then coat generously with flour mixture.
• Heat oil in skillet until it reaches 375°F.
• Add steaks to skillet.
• Cook until seared and well crusted on one side, about 2 minutes.
• Turn steaks with tongs, cook 2 more minutes for medium.
• Transfer steaks to a plate. Keep warm.
• To prepare gravy, pour off all but 4 T cooking oil from pan.
• Return pan to medium heat.
• Whisk in remaining 4 T flour; cook 1 minute.
• Whisk in milk; cook until thick, 3 minutes.
• Add more milk if gravy becomes too thick.
• Season with salt, pepper, and paprika.
• Serve with steak and mashed potatoes.

PAN-FRIED STEAK IN COGNAC-PEPPERCORN SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add shallots and sauté until beginning to brown, about 5 minutes. Add peppercorns and mash with back of fork. Add broth, Cognac, and cream and boil until sauce is thick enough to coat spoon, whisking occasionally, about 15 minutes. Set sauce aside.
• Melt remaining 1 tablespoon butter with olive oil in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add steak to skillet and sauté until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to cutting board. Add reserved sauce to same skillet and bring to boil, stirring to scrape up browned bits.
• Slice steak thinly. Transfer steak to platter. Serve with sauce.

PAN-FRIED PORK STEAK

Steps:

• Debone the pork steaks and pound out to 1/8-inch thickness.
• Rub both sides of the steak with the celery seeds.
• Place the flour in a large bowl and season with salt and pepper.
• Dredge the pork in the seasoned flour and pan-fry in lard over medium heat until golden brown on both sides.
• Serve with Paprika Gravy.

PAN FRIED STEAK WITH MUSTARD-PEPPER SAUCE

Steps:

• Sprinkle pepper on both sides of steaks and pat to rub in.
• Place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.
• Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).
• Add garlic, cook and stir 1 minute or until golden brown.
• Add wine and broth, bring to a boil for 1 minute.
• Remove steaks from skillet.
• Whisk in mustard until sauce is well blended.
• Serve sauce over steaks.

CUBAN PAN FRIED STEAK (BISTEC DE PALOMILLA)

Steps:

• Cut steaks into six equal portions. Season steaks with garlic, lime juice, salt, and pepper. Allow to marinate at least 1 hour, refrigerated.
• Remove the steaks from the marinade and pat dry; reserve marinade. In a large skillet, heat the oil over medium heat until very hot, and brown each steak for 2 to 3 minutes on each side.
• Transfer the steaks to a serving platter and keep warm. Add the reserved marinade and onion to the pan and cook until the onion is slightly wilted, 3 to 4 minutes.
• Garnish the steaks with the onion and parsley and serve immediately.

CREOLE PAN-FRIED FLAT IRON STEAK

Steps:

• Heat a skillet over medium heat. Season the steak with hot pepper sauce. Sprinkle or mist with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and blackened seasoning.
• Place the steak in the pan and cover with a lid. Cook for about 20 minutes, or to your desired degree of doneness, turning and adding more seasoning every 5 minutes.
• Remove steaks to a serving platter and keep warm. Stir butter and water into the pan, removing any browned bits from the bottom to make a gravy. Season with additional garlic salt, salt and pepper to taste. Serve steaks with gravy drizzled over them.

PAN FRIED STEAK WITH VEGETABLES

Steps:

• Pat 1-2 pinches of salt into each side of the steaks.
• Heat a large sauté pan or iron skillet to medium high.
• You'll want to avoid non-stick for this purpose and don't put any oil in the pan either, as we're going to want all those little bits that stick to the bottom of the pan for later.
• Place steaks in pan and let sear.
• DON'T YOU DARE POKE AT 'EM!
• Cook on each side to desired doneness-- when they're just underdone, remove from skillet, place on plate, and stick that plate in a 200°F oven to keep warm, and to rest.
• Heat olive oil in the same pan as you cooked your steaks inches.
• Add your mushrooms, shallots, garlic and a pinch of salt and few grinds of pepper and sweat at medium until tender, stirring occasionally.
• Raise heat to medium-high and add rosemary and asparagus and gently add red wine.
• Cover and let sit for 5 minutes.
• Uncover, and add tomato halves.
• Keep stirring occasionally until liquids have reduced to a syrupy texture.
• Squish 6-10 tomato halves with a fork (another reason to avoid non-stick pans for this) and add the butter in chunks randomly throughout the pan.
• Reduce heat to minimum and let the butter melt.
• Get the steaks out of the oven (carefully! that plate is gonna be hot!) and place one on each plate to be served.
• Using tongs or a slotted spoon, divide veggies between the two plates.
• Spoon some of that sauce over each plate, making sure to keep the portions equal (many arguments over 'who got more sauce' whenever we have this--trust me the extra care is warranted).
• Garnish with some parsley or rosemary sprigs and serve.

CHICKEN FRIED STEAK WITH PAN GRAVY

Steps:

• Pound steak to 1/4" thick or ask butcher to tenderize; cut into 6 pieces, if using round steak.
• Beat eggs and water together in pie plate.
• Mix flour, cornmeal, salt and pepper on wax paper.
• Dip steaks in egg mixture.
• Dip in seasoned flour mixture to coat well.
• Brown meat, 3 pieces at a time, in hot oil on both sides in a large heavy skillet.
• Return all meat to skillet; lower heat; cover.
• Cook 20 minutes or until tender.
• Remove steaks to a heated platter.
• To prepare pan gravy, pour off all but 3 tblsp.
• of the pan drippings; blend in flour.
• Stir in milk, salt and pepper.
• Continue cooking and stirring until gravy thickens and bubbles for 1 minute.
• If gravy is too thick, add more milk.

PAN-FRIED T-BONE STEAK RECIPE - (3.8/5)

Steps:

• About 1/2 hour before cooking the steak, set steak on counter to bring to room temperature. Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned. It should take about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.) Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes. Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.

PAN-FRIED GAELIC STEAK

Steps:

• Dry the steaks with a paper towel and season them with the black pepper.
• Heat butter& oil in a frying pan and add steaks.
• Cook steaks on medium heat to your preferred doneness, turning over once half way through.
• Remove steaks to a warm plate and pour off the fat from the pan.
• Return pan to stove and add whiskey.
• Stir, being sure to scrape up dripping from the pan bottom.
• Reduce heat and add cream.
• Simmer for few minutes, until the cream thickens.
• Season sauce with salt and pepper, and pour over the steaks.
• Serve immediately.

PAN FRIED PEPPER STEAK

Steps:

• Method:
• Heat 2 Tbs olive oil and the butter in a pan. When the butter starts to bubble,season the steaks liberally with salt and black pepper and add to pan. Reduce heat to medium. Turn steaks after about 4 minutes and cook a further 2 minutes on the other side, or cook to your liking. Remove steaks from pan.
• Add the shallots and garlic to the same pan and cook until translucent. Add the brandy and brined peppercorns and allow the alcohol to burn off.
• Add the stock, heat and maintain a simmer then return the steaks to the pan.
• Add the cream and allow it to melt through. Finish with a squeeze of lemon.
• To serve:
• Place the iceberg lettuce quarters over 4 plates and dress with olive oil, a squeeze of lemon juice and sea salt.
• Place a piece of steak over each and finish with the sauce.

COUNTRY FRIED STEAK AND PAN GRAVY

Steps:

• For steak: Melt butter & oil in an electric skillet set on about 350°F
• Dredge cube steak in flour seasoned with salt & pepper mixture. (I have done it dipping it in egg first & didn't think it made that much difference).
• Fry about 5 minutes on each side. (If you over cook it gets tough.) Move cooked steak to a small cookie sheet & place in a warmed oven.
• For the gravy: Pour any butter and oil out of the skillet, being careful to not pour off the browned flour that are in the pan. Loosen the bits of browned flour from the pan with your spatula.
• Turn the heat down to about 250°F and melt 4-8 Tbls of butter stirring the pan drippings into it. (The more butter you start with, the more gravy you'll have. My family likes LOTS of gravy!).
• Once the butter has browned a bit add enough flour to absorb all the butter, mixing well. (You will use approximately the same amount of flour as butter.).
• Start adding milk about 1/2 cup at a time while using a whisk to work it into the flour/butter mixture. After I have added about 2 cups of milk I start using water. Add liquid until the gravy is as thin as you like it. This takes a little time especially when you are first getting used to it. Add some liquid, mix, add liquid, mix --
• Once the gravy is the right consistency add some salt & pepper until it is to your liking (I used quite a bit of salt actually).
• Remove steak from oven & serve with mashed potatoes!
• (Hint: have the rest if the meal done before you start the steak & gravy. Once you are into making the gravy you won't be able to do anything else because you have to stir it constantly so it doesn't stick or burn).