Sauteed Shell Steaks
This simple steak goes well with our Parsnip Fries.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2005
- 4 shell steaks, (each 6 to 8 ounces and 3/4 inch thick)
- Coarse salt and ground pepper
- 1 tablespoon olive oil
Season shell steaks generously with salt and pepper.
Heat oil in a large skillet over high. Cook two steaks at a time, turning once, 4 to 8 minutes for medium-rare. Let steaks rest 5 minutes before serving, with parsnip fries on the side, if desired.