Steak dinner is just 15 minutes away. What’s great is that it leaves this buttery pan residue that you can scrape up and cook greens in after you’ve turned off the heat. Win! You can get fancy with different sorts of compound butters but beware that using delicate herbs may burn and become bitter.
One steak for just me is a lot. I enjoy half of it for dinner and wrap up the other half for a sandwich the next day. The overnight rest in the fridge makes it firmer and easier to slice thinly.
Easy Pan-Fried Steak
| What you'll need | |
| 1 pound NY strip steak, 1" thick 1 tablespoon butter | Kosher salt Pepper |
Remove the steak from the fridge 30 minutes before cooking to let it come to room temperature.
Generously salt and pepper it on both sides.
Heat a cast-iron pan or grill top on high for 5 minutes. Turn off any vents or open a window.
Split the butter in half and place half into the pan.
As it partially melts, put the steak directly on top of it.
Let it cook for 4 minutes. Do not be tempted to move or fuss with it. It is creating a crust!
Using a pair of tongs, lift the steak out of the pan and add the remaining butter to the pan.
Place the uncooked side of the steak over the butter.
Cook the difference for 2 minutes for rare at 130 degrees F, 3 minutes for medium-rare at 140 degrees F; or 5 minutes for medium at 155 degrees F or 6 minutes for well done.
Remove the steak from the pan and let it rest for 5 minutes on a plate to catch the juices.
Transfer to a cutting board and slice it against the grain.
Garnish with more salt if you like!
If you try this recipe and like it, let me know on social by tagging @Randwiches.