Recipes Ingredients Meat & Poultry Beef Recipes Pan-Fried Steak 3.7 (270) 15 Reviews Make a restaurant-quality steak in 15 minutes. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 24, 2023 Rate PRINT Share Prep Time: 15 mins Total Time: 15 mins Servings: 2 This pan-fried steak recipe replicates the finest steakhouses using a very hot pan to achieve a succulent brown layer of rich caramelization on both sides of the meat, while the interior remains juicy and tender. The minimalist seasonings – just salt and pepper – allow the flavor and texture of the beef to take center stage. Have the table set before you start cooking, because your steaks only take about 10 minutes to cook with this method. Serve with a simple steak sauce and your favorite classic steakhouse side dishes like Caesar salad, potatoes (roasted, mashed, au gratin, or baked and loaded), sauteed mushrooms, or simple steamed vegetables. Why The Pan Matters It’s important to use a cast iron skillet or other heavy-bottomed pan in order to get ideal results. The pan needs to be thick enough to retain heat so that, during its five minutes of pre-heating, it reaches a high enough temperature to get the ideal thick brown crust on the meat. An everyday nonstick pan just won’t work the same way. Make sure your kitchen is well ventilated (preferably with a hood over the stove) before preparing steak with this technique—especially if your smoke alarm is very sensitive. Because the pan is so hot, the beef fat will create lots of smoke as soon as the meat goes in. Timing and Doneness Wondering how long to cook a steak? There is no single correct answer, since it depends on the thickness of the meat and your preferred level of doneness. See our Meat Temperature Chart to get your steak exactly the way you like it. Bryan Gardner The 22 Best Side Dishes to Serve With Steak More Steak Tips The idea that you need to let raw steaks come to room temperature before cooking is more myth than fact. It turns out that there’s not much difference to the final results when cooking cold versus room temperature steaks. A pair of heat-proof tongs is the best tool for lifting and turning steaks. This is preferable to a fork, which is not nearly as sturdy, and pokes holes in the meat, allowing the juices to run out. This pan-searing method works beautifully for several different varieties of steak, including ribeye, porterhouse, New York strip, flank, skirt, filet mignon. Get to know your beef cuts and their ideal cooking methods with our handy Steak Cuts Glossary. Seared Porterhouse Steak Ingredients 2 strip steaks (each about 1 inch thick), room temperature Kosher salt and freshly ground pepper 1 teaspoon unsalted butter Simple Steak Sauce, optional Directions Rachel Marek Heat pan and season steaks: Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Rachel Marek Cook steaks: 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. Rachel Marek Turn steaks and cook: Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Rachel Marek Rest, then slice: Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired. Rachel Marek Rachel Marek Rachel Marek Frequently Asked Questions Bryan Gardner Is it better to pan fry steak in butter or oil? A well marbled steak actually has enough fat in it that you don’t need to put any extra oil or butter in the pan. For leaner cuts, use a fat with a high smoke point such as peanut or grapeseed oil, or clarified butter, depending on your taste preferences. Is it better to cook a steak fast or slow? This question is partly a matter of taste, but the general rule is, tender varieties of steak are better cooked at a high temperature for a short amount of time, while tougher cuts of meat should be cooked longer, and at lower temperatures. Other Steak Recipes to Try: Pan-Fried Shell Steaks Steak au Poivre with Roasted Fingerling Potatoes Seared Porterhouse Steak Cowboy Rib-Eye Steak Seared Strip Steaks with Braised Peppers and Onion Rate It PRINT Updated by Jennifer Anderson Jennifer Anderson Jennifer is a freelance writer for MarthaStewart.com.