Panfried Steak

Covering the skillet with a splatter screen will reduce the mess that panfrying inevitably makes.

Yield: 2 servings
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  • 2 Strip or tib eye or sirloin or T-bone 1 to 1 1/4 inches thick
  • 1 tablespoon(s) Vegetable Oil
  • 1 teaspoon(s) salt
  • Pepper To taste


  1. 1. Heat 11- to 12-inch skillet (preferably cast-iron or stainless steel with an aluminum core) for 10 minutes over medium heat (on either gas or electric stove). Generously sprinkle each side of each steak with salt and pepper.

  2. 2. Add oil to pan; swirl to coat bottom. Add steaks, cover pan with splatter screen, and cook until well browned on one side, 5 minutes. Turn steaks; cook 3 more minutes for rare, 4 minutes for medium-rare, or 5 minutes for medium. Remove steaks from pan; let rest 5 minutes or while making pan sauce or condiment, then serve immediately.
December 2012

This recipe is a personal recipe added by crosscourt and has not been tested or endorsed by MyRecipes.

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