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Panfried Steaks

Name: Panfried Steaks
Total time: 30 min
Ingredients: 2 , strip steaks or rib eye steaks, or 1 sirloin, 1 to 1 1/4 inches thick (8 to 10 ounces each); , Salt and ground black pepper; 1 tablespoon, vegetable oil

Appears in Cook's Illustrated May/June 1997

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 Serves 2

TIME 30 minutes

Why This Recipe Works

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Gather Your Ingredients

2 strip steaks or rib eye steaks, or 1 sirloin, 1 to 1 1/4 inches thick (8 to 10 ounces each)

Key Equipment

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

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.

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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