Panfrying
Panfrying is a great cooking method
Definition of panfrying:
Pan frying is a form of frying characterized by the use of minimal cooking oil or fat.
Any type of steak is perfect for panfrying.
Recipe for pan fried steak
2 (8 ounce) boneless beef steaks (1-1/2-inch thick) 3 tablespoons vegetable oil 2 teaspoons montreal steak spice (or use freshly ground coarse black pepper) 2 tablespoons butter salt (to taste, to be added after cooking only) (optional
Directions:
In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper.
Rub both steaks with the oil/pepper mixture.
Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours).
Heat a large heavy skillet over medium-high heat.
Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate.
Add 2 tablespoons butter to the hot skillet allow to sizzle and brown, then return the meat to the skillet and fry 4-5 minutes per side (the outside of the steak should be browned and crisp).
Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.