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:

    1. In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper.

    2. Rub both steaks with the oil/pepper mixture.

    3. Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours).

    4. Heat a large heavy skillet over medium-high heat.

    5. Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate.

    6. 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).

    7. Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.

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