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Pan-Fried Steak

In this pan-fried steak recipe, you'll have a restaurant-quality steak in under 10 minutes. Pair it with a simple steak sauce and serve it with a classic side like roasted potatoes. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Servings: 2
Pan-Fried Steak

Source: Mad Hungry, September 2010


  • 2 strip steaks (about 1 inch thick)
  • coarse salt
  • freshly ground black pepper
  • 1 to 2 teaspoons unsalted butter


  1. Bring the steaks to room temperature.

  2. Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

Reviews (2)

  • Joanna Bettman 4 Mar, 2013

    I'm not a meat fan, so I had to make it in blind faith for my meat eater husband before his steaks went bad. It turned out awesome. I accidentally dumped way too much pepper on it and it wasn't too much at all turns out. So easy! Put the timer on, threw it in, BING, flip, set timer again, DONE.

  • irleshay 4 Nov, 2010

    These came out perfect. I was glad I bought a cast iron pan because the sear on these was beautiful. I deglazed the pan with some white wine and reduced it before pouring over the steaks.

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