Simple pan-fried steak
The shop nearby sells halved t-bone steaks only. This is more than enough to satiate, though.
This recipe is for well-done steak, whose hardness corresponds to pinkie on the finger test. Please look up steak categories and finger test before cooking.
Simple pan-fried steak
The shop nearby sells halved t-bone steaks only. This is more than enough to satiate, though.
This recipe is for well-done steak, whose hardness corresponds to pinkie on the finger test. Please look up steak categories and finger test before cooking.
Cooking Instructions
- 1
Unfreeze steak and let it rest until it is of a room temperature.
- 2
Heat your pan on a fire of maximum intensity. Pour oil a little and spread it evenly using a brush.
- 3
Rub salt and spices into the meat.
- 4
Get your timer ready. Make sure the pan is very hot.
- 5
Sear the steak 1 minute strictly for each sides. Now the meat juices are sealed, and won't be leaking like crazy. They need to be kept inside, since we don't want leathery piece as a result. The timer should indicate 2 minutes by now.
- 6
Depending on its thickness, steak should be prepared for 5-7 minutes on each side to reach desired state. Decrease fire a little, and continue cooking.
- 7
Add butter before turning the steak. Spread it evenly using brush.
- 8
Turn the steak and continue cooking. Avoid piercing it while turning or testing its state. We don't want these juices running, do we?
- 9
When steak is properly fried, let it rest for 10 minutes on a plate. It allows juices to spread evenly for better taste.
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