Summary:

Pan-frying is one of the most effective ways to cook a steak. It is very quick yet provides an opportunity to add herbs and shallots (‘aromatics’ as they are often called) to enhance the cut’s flavor. If you do have extra time on your hands, however, you may want to try Reverse Searing.

 

Preparation time: 10 minutes

Resting time: 45 minutes (or better, overnight)

Cooking time: 5 minutes or less per steak (varies according to preference of doneness)

Ingredients:

• 1  8oz. - 16oz. Ribeye / New York Strip

• ~1-2 tsp. Kosher salt

• 1 tsp. dried thyme (or 2 sprigs fresh)

• 1 shallot (sliced thin)

• ~ 1 tbsp. butter

• ~ 3 tbsp. olive oil

 

Directions:

1. Pull steak out of wrapping, dry with paper towels, and set on racked oven pan.

2. Take ~1 tbs. Kosher salt and sprinkle / lightly rub onto the steak’s every side until the salt no longer wants to stick.

3. Cover with wax or parchment paper and place steak in refrigerator for 45 + minutes (this allows time for the salt to draw out the meat’s juices and then for the meat to reabsorb the resultant brine. This stage can be allowed to occur overnight.) 

4. About 15 minutes before you are ready to cook, start the skillet heating on low-medium temperature for 10 minutes. Follow this up by heating it on medium-high temperature for 5 minutes.

5. Pour 3 tbs. olive oil into pan, wait for it to start smoking. (High-Quality Olive Oil  begins to smoke at a higher skillet temperature. It is worth the higher cost.)

6. Put your ribeye or strip on the skillet and keep it moving for 30 seconds.

7. Flip and keep the steak moving on the skillet for 45 seconds.*

8. Flip again and add the butter, thyme, and shallots. Keep the steak moving and flip it every 45-seconds until your instant-read meat thermometer gives you the desired temperature. 110° for rare – 130° for medium. (We recommend 115°-125° for that perfect place between).

9. After taking your ribeye off of the skillet, place it on another racked oven pan and pour the oil, butter, thyme, and shallot mixture over the steak. It should produce a satisfying sizzle.

10. Let your steak rest for 5 minutes beneath a loose tinfoil canopy before serving.

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* There is much debate as to whether or not a steak should be flipped multiple times while cooking. This varies per preference, but we have found that methodical flipping allows for more even cooking. More information from other sources here:

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The Food Lab: Flip Your Steaks Multiple Times for Better Results

7 Myths About Cooking Steak That Need to Go Away

Gordon Ramsay How to Cook the Perfect Steak