Pan-Fried Steak

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Pan-Fried Steak

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.

INGREDIENTS

• 1 teaspoon unsalted butter
• Simple Steak Sauce, optional
• 2 strip steaks (each about 1 inch thick), room temperature
• Kosher salt and freshly ground pepper

INSTRUCTIONS

1. Frist, Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. 
2. Then Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. 
3. Then Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
4. Frist, Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. 
5. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. 
6. Next, Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). 
7. Next, Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. 
8. Then Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.
9. Enjoy It !

Recipes adapted from :   certifiedangusbeef.com