Pan Fried Steak

Pan fried SteakIf you love steak, you will surely love this. This is as simple as it gets when it comes to steaks, a little salt and black pepper goes a long way.

Please ensure you use a prime cut when it comes to steaks. For maximum flavor use t-bone,sirloin,rib-eye. Fillet is another prime cut but please note it tends to be very soft thus requires very little cooking time and though tasty, it is not as flavorful as the above mentioned cuts. Uliza butcher man for one of those cuts. (warning it will pinch your pocket as they are not the cheapest cuts)

serves 2


  • 2 slices of steak
  • coarse salt
  • freshly ground black pepper corns
  • 1 tsp olive oil
  • 1 tbsp butter
  • 1 garlic clove



Heat a heavy duty non stick pan or cast iron pan and ensure it is thoroughly hot.

Meanwhile as pan is getting hot,pat steaks dry with kitchen paper towels and  ensure your meat is completely dry before seasoning it. Season it with coarse salt and black pepper.

Add the oil to the hot pan, swirl it, then place your steaks into the hot pan.

Let the steaks cook on medium- high heat, resist the urge to turn them until after about 2 minutes depending on your steak thickness, Turn and cook the other side for another 2 minutes and ensure that the steak is well sealed. If you have a steak with a fat strip, ensure you sear the fat as this renders the fat as well as caramelizes it which enhances the steak flavor.

Turn your steak again cook for another minute turn the steak again and n the last minute, add the butter and garlic clove and ensure you bast the steak to further enhance its flavor. Put off heat, let steak seat in the pan for about 30secs before placing the steaks on a plate. let them rest for a about 2 minutes before slicing into the steaks.

steak close-up

Please note:
1. you can use regular salt, but when it comes to steaks, i prefer coarse sea salt.... and coarse black pepper personally I find and feel that it enhances the flavor.
2. You can use a regular pan, but you will need more oil to ensure the steak does not stick.
3. Also it is crucial that the pan is sizzling hot as that is what helps seal the steak, otherwise if your pan is not hot enough the juices from the steak with render and you end up with a greeyish coloured steak
4.Ensuring that your steak is throughly dry is not a luxury but a necessity as lack of moisture on the surface of the steak will ensure that the steak sears well and retains all juices which is what you want.

You must let the meat rest before cutting into it. The process known as resting, allows for all of the juices of the meat to lock inside the steak, which enhances their flavour and ensures that the juices do not all run out when cutting the steak

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4 Responses

  1. Erica says:

    Just discovered your site……………….loving it 🙂

  2. Broker says:

    These are simple to follow recipes.. I love them already

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