Pan-Fried Shell Steak
To get the perfect sear, make sure to heat the skillet well before adding the shell steaks, and wait until they release easily from the bottom of the skillet before flipping them.
- Total Time:
- Servings: 4
Source: Everyday Food, September 2003
- 4 shell steaks (each 8 ounces and 3/4 inch thick)
- Coarse salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1/2 cup water
- Watercress, for garnish
Pat dry steaks with paper towels. Season on both sides with salt and pepper. Heat a large skillet over high; melt butter, swirling to coat bottom of pan. Working in two batches, cook steaks 7 to 8 minutes for medium-rare, turning once. Transfer steaks to plates.
Remove skillet from heat; add the water and scrape up browned bits from bottom of skillet with a wooden spoon. Season pan sauce with salt and pepper. Strain through a fine sieve, if desired, discarding solids. Serve steaks with sauce spooned over top. Garnish with watercress.