Pan Fried Steak

Pan Fried Steak
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Let the steaks come to room temperature before cooking (approx. 30 minutes). When room temperature, blot dry with a paper towel, then liberally sprinkle salt and pepper on both sides.

Preheat skillet over medium heat, then add a small amount of olive oil to the pan.

Once the oil is almost smoking, add steaks to the pan being careful to not over crowd. After 2 1/2 - 3 minutes* check the steak to see if a deep brown crust has developed, then flip and cook until it is just under-done using a meat thermometer until you are comfortable with the process. Place steaks on a plate, cover with foil and have them rest 5 minutes for the steaks to continue cooking to a perfect medium rare and to allow the juices have a chance to settle in the steak.

*Cooking time will vary depending on the quality of pan, thickness of meat and temperature of the steak. Take note of how long your steaks take to cook, and use that time as your guide going forward. For my stove, it takes 2 1/2 minutes on each side for medium rare. If we get a thicker cut, it's 3 minutes on each side.

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I have loved the steaks we purchase from Utah Natural Meat. They are filled with flavor and each cut has been very tender. It's amazing what a difference it makes to buy meat that is grass fed, all natural. I'll never buy beef at the grocery store again. For anyone in Utah, I'd highly recommend them.

Ikea sells a fantastic splatter guard for $3.99 called a Stabil. It works great to pan frying steaks, sauting meats or cooking with sauces that may splatter.