Pan-Fried Steak

Here’s a guide to pan-frying a delicious and juicy steak:

Ingredients:

• Ribeye, New York strip, or another steak cut of your choice (about 1-inch thick)
• **Olive oil or other high smoke point cooking oil (avocado oil, canola oil) **
• Salt and freshly ground black pepper
• Optional: Butter, garlic cloves, fresh herbs (rosemary, thyme) for extra flavor

Instructions:

1. Temper the Steak: Take the steak out of the refrigerator 30 minutes before cooking. This allows the internal temperature to rise, promoting even cooking and a more tender steak.
2. Pat the Steak Dry: Use paper towels to remove any surface moisture from the steak. This helps achieve a good sear.
3. Season Generously: Season the steak generously on both sides with salt and freshly ground black pepper.
4. Heat the Pan: Heat a heavy-bottomed pan (cast iron skillet is ideal) over medium-high heat. Add enough oil to coat the bottom of the pan.
5. Sear the Steak: Once the oil is hot and shimmering, carefully place the steak in the pan. Sear undisturbed for 2-3 minutes per side, or until a golden brown crust forms.
6. Optional Basting (for Extra Flavor): After searing the first side, you can add a knob of butter, a few garlic cloves (whole or smashed), and fresh herbs (like rosemary or thyme) to the pan. Tilt the pan slightly and spoon the melted butter over the steak for additional flavor.
7. Internal Temperature for Doneness: Here’s a guideline for recommended internal temperatures of steaks cooked to different doneness levels:
   • Rare: 125°F (52°C)
   • Medium-rare: 135°F (57°C)
   • Medium: 145°F (63°C)
   • Medium-well: 155°F (68°C)
   • Well-done: 160°F (71°C)
   You can use a meat thermometer inserted into the thickest part of the steak to check the internal temperature.
8. Resting the Steak: Once the steak reaches your desired doneness, transfer it to a plate and tent it loosely with foil. Let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
9. Serve and Enjoy: Slice the steak against the grain and serve with your favorite sides.

Tips:

• Don’t overcrowd the pan when searing steaks. This can lead to uneven cooking and steamed instead of seared steak.
• Use a heavy-bottomed pan that retains heat well, like a cast iron skillet. This will help achieve a good sear without overcooking the center of the steak.
• Avoid moving the steak around too much while searing. Let it sear undisturbed for a few minutes to develop a nice crust.
• If your steak is thick (over 1 inch), you can finish cooking it in the oven after searing it on the stovetop. Preheat your oven to 400°F (200°C) and bake the steak for 5-7 minutes, or until cooked through to your preference.
• Leftover steak can be stored in the refrigerator for up to 3 days and reheated gently in a pan or oven.

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