Panfried Steaks

Buy strip, rib-eye, or sirloin steaks for the best flavor. A cast-iron pan is not only economical but works as well as the pricier competition.

YIELD 2

TIME 30 minutes

Panfried Steaks photo

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - The Best 12-Inch Enameled Cast-Iron Skillets

Before You Begin

*

Covering the skillet with a splatter screen will reduce the mess that panfrying inevitably makes. Serve the steaks as they are or in one of the related recipes.

Instructions

1.

Heat 11- to 12-inch skillet (preferably cast-iron or stainless steel with an aluminum core) for 10 minutes over medium heat (on either gas or electric stove). Generously sprinkle each side of each steak with salt and pepper.

2.

Add oil to pan; swirl to coat bottom. Add steaks, cover pan with splatter screen, and cook until well browned on one side, 5 minutes. Turn steaks; cook 3 more minutes for rare, 4 minutes for medium-rare, or 5 minutes for medium. Remove steaks from pan; let rest 5 minutes or while making pan sauce or condiment, then serve immediately.

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