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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 15 mins Servings: 2 pan fried steak
Ingredients Ingredient Checklist 2 strip steaks (each about 1 inch thick), room temperature Kosher salt and freshly ground pepper 1 teaspoon unsalted butter Simple Steak Sauce, optional
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 15 mins Servings: 2 pan fried steak
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 15 mins Servings: 2
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 2
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 2
2
pan fried steak
pan fried steak
Ingredients
Ingredients
- 2 strip steaks (each about 1 inch thick), room temperature Kosher salt and freshly ground pepper 1 teaspoon unsalted butter Simple Steak Sauce, optional
Directions
Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. 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.
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 (12)
Add Rating & Review 266 Ratings 5 star values: 78 4 star values: 82 3 star values: 58 2 star values: 36 1 star values: 12
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Reviews (12)
Add Rating & Review 266 Ratings 5 star values: 78 4 star values: 82 3 star values: 58 2 star values: 36 1 star values: 12
Add Rating & Review
266 Ratings 5 star values: 78 4 star values: 82 3 star values: 58 2 star values: 36 1 star values: 12
266 Ratings 5 star values: 78 4 star values: 82 3 star values: 58 2 star values: 36 1 star values: 12
266 Ratings 5 star values: 78 4 star values: 82 3 star values: 58 2 star values: 36 1 star values: 12
5 star values: 78 4 star values: 82 3 star values: 58 2 star values: 36 1 star values: 12
Martha Stewart Member Rating: 1.0 stars 12/02/2019 I have to agree with the people here who said following the recipe delivered a burnt steak! I find it hard to believe, but apparently electric ranges are hotter than gas ones. About the only time I cook over a burner dialed up to High is when I'm boiling water for pasta, potatoes, or canning. The one time I tried cooking a steak on High in a cast iron pan I got the same results as several other people here - burned and ruined $20 piece of meat, smoke alarm going crazy, and dinner consisting of just the baked potato and salad - didn't even feel like pouring wine. Martha Stewart Member Rating: 5 stars 07/31/2019 Amazing! Make certain your fan is on, but these are perfectly done steaks, as are most recipes from Martha Stewart. She is ALWAYS my go-to when I want the best. Martha Stewart Member Rating: 4 stars 07/26/2018 Impressive, it came as as I would expect from a good restaurant - Thanks Martha Stewart Member Rating: 5 stars 03/02/2018 This recipe was perfect. I have a 12" cast iron skillet and use veggie oil to preheat. My NY steaks were a bit cold so I added a minute to each side of the steaks. 4 minutes on one side...flip...5 minutes on the other. I will do this always in cold winter months (or if I run out of propane!). Martha Stewart Member Rating: 5 stars 03/02/2018 This came out perfectly; I didn't even have to adjust the cooking time. I've found I can preheat my pans longer with vegetable oil than with butter. I use cast iron and with longer preheating times I get more even temperature. I think the note about warming the steaks to room temperature helps them cook more evenly too. Thanks! Martha Stewart Member Rating: 3 stars 06/22/2017 I've only ever had open flames in my kitchen twice. Once when a little too much fat ac[filtered]ulated in my toaster oven from warming up chicken tenders and such, and when I tried this recipe. The pan was (per the video) "blazing hot" (400F). I dropped in less than a teas[filtered] of buffer, and the steak on top of it. I got INSTANT billowing black smoke, which filled the kitchen in seconds. I took a quick look at the bottom of the steak and it was charred black all around the butter, so I added a little more butter, again dropped the steak on top of it, and this time I got INSTANT 18 inch flames (this is an electric stove, and a very thick bottomed stainless pan). Took it off the stove, and tried to blow flames out. Meanwhile smoke had filled about half the house and set the fire alarm off. Finally got the fire out, but billowing smoke continued unabated. Finally had to put water into the pan, killing the smoke, the steak, and making a pretty good run at killing the pan (going to take a lot of work to get the black off). Not my favorite experience. My belated research indicates that smoke point of butter is 350F, so guessing "blazing hot" is really somewhere closer to that, than 400F. There are oils that could handle that higher temp, but not butter. Martha Stewart Member Rating: 4 stars 01/07/2017 Hey ! I just followed the instruction BUT I used my new Gotham Steel ceramic 9" frying pan with a lid.. Worked great !! I would suggest that you choose the right steak that is properly marbled so as to enhance the flavor.. Served with a sweet potato (yes it was microwave in a corning ware dish(lid) 2" of water for 8 mins.) Nothing else needed... Will recommend, will do this again... As for the ceramic pan/wLid, these are the new no brainers. Cleaned up the pan in 3o seconds. Enjoy ! Martha Stewart Member Rating: Unrated 09/20/2016 DO NOT MAKE THIS RECIPE WITHOUT A READY FIRE EXTINGUISHER! I followed the directions to a T. 3 minutes on the first side (BURNED), 2 minutes on the second side (also BURNED). My expensive steak is ruined. I'm hungry with no dinner. My house is so smokey I can't even believe it. When the smoke alarms started going off, my poor dog made a bee-line for the front door. He didn't believe me when I told him the house wasn't on fire, it was just my cooking. Martha Stewart Member Rating: 5 stars 08/11/2016 A very easy, but delicious, steak to fry up at home! Total time from start to finish was maybe 10 minutes. I used a white wine as a de-glazer, which was pretty good. Although I think red would still be better. Overall, one of the best steaks I've made! Martha Stewart Member Rating: Unrated 04/28/2015 This was fantastic- my only complaint is the video showed unrendered fat..... Yuck. After the steak was done, I tipped it on all sides allowing each side to sear on the pan for about 10 seconds.... This allows the fat to 'render' or melt down into beautiful yumminess!.... Martha Stewart Member Rating: 5 stars 03/04/2013 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. Martha Stewart Member Rating: Unrated 11/04/2010 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.Martha Stewart Member
Rating: 1.0 stars 12/02/2019
I have to agree with the people here who said following the recipe delivered a burnt steak! I find it hard to believe, but apparently electric ranges are hotter than gas ones. About the only time I cook over a burner dialed up to High is when I’m boiling water for pasta, potatoes, or canning. The one time I tried cooking a steak on High in a cast iron pan I got the same results as several other people here - burned and ruined $20 piece of meat, smoke alarm going crazy, and dinner consisting of just the baked potato and salad - didn’t even feel like pouring wine.
Rating: 1.0 stars
Rating: 5 stars 07/31/2019
Amazing! Make certain your fan is on, but these are perfectly done steaks, as are most recipes from Martha Stewart. She is ALWAYS my go-to when I want the best.
Rating: 5 stars
Rating: 4 stars 07/26/2018
Impressive, it came as as I would expect from a good restaurant - Thanks
Rating: 4 stars
Rating: 5 stars 03/02/2018
This recipe was perfect. I have a 12" cast iron skillet and use veggie oil to preheat. My NY steaks were a bit cold so I added a minute to each side of the steaks. 4 minutes on one side…flip…5 minutes on the other. I will do this always in cold winter months (or if I run out of propane!).
This came out perfectly; I didn’t even have to adjust the cooking time. I’ve found I can preheat my pans longer with vegetable oil than with butter. I use cast iron and with longer preheating times I get more even temperature. I think the note about warming the steaks to room temperature helps them cook more evenly too. Thanks!
Rating: 3 stars 06/22/2017
I’ve only ever had open flames in my kitchen twice. Once when a little too much fat ac[filtered]ulated in my toaster oven from warming up chicken tenders and such, and when I tried this recipe. The pan was (per the video) “blazing hot” (400F). I dropped in less than a teas[filtered] of buffer, and the steak on top of it. I got INSTANT billowing black smoke, which filled the kitchen in seconds. I took a quick look at the bottom of the steak and it was charred black all around the butter, so I added a little more butter, again dropped the steak on top of it, and this time I got INSTANT 18 inch flames (this is an electric stove, and a very thick bottomed stainless pan). Took it off the stove, and tried to blow flames out. Meanwhile smoke had filled about half the house and set the fire alarm off. Finally got the fire out, but billowing smoke continued unabated. Finally had to put water into the pan, killing the smoke, the steak, and making a pretty good run at killing the pan (going to take a lot of work to get the black off). Not my favorite experience. My belated research indicates that smoke point of butter is 350F, so guessing “blazing hot” is really somewhere closer to that, than 400F. There are oils that could handle that higher temp, but not butter.
Rating: 3 stars
Rating: 4 stars 01/07/2017
Hey ! I just followed the instruction BUT I used my new Gotham Steel ceramic 9" frying pan with a lid.. Worked great !! I would suggest that you choose the right steak that is properly marbled so as to enhance the flavor.. Served with a sweet potato (yes it was microwave in a corning ware dish(lid) 2" of water for 8 mins.) Nothing else needed… Will recommend, will do this again… As for the ceramic pan/wLid, these are the new no brainers. Cleaned up the pan in 3o seconds. Enjoy !
Rating: Unrated 09/20/2016
DO NOT MAKE THIS RECIPE WITHOUT A READY FIRE EXTINGUISHER! I followed the directions to a T. 3 minutes on the first side (BURNED), 2 minutes on the second side (also BURNED). My expensive steak is ruined. I’m hungry with no dinner. My house is so smokey I can’t even believe it. When the smoke alarms started going off, my poor dog made a bee-line for the front door. He didn’t believe me when I told him the house wasn’t on fire, it was just my cooking.
Rating: Unrated
Rating: 5 stars 08/11/2016
A very easy, but delicious, steak to fry up at home! Total time from start to finish was maybe 10 minutes. I used a white wine as a de-glazer, which was pretty good. Although I think red would still be better. Overall, one of the best steaks I’ve made!
Rating: Unrated 04/28/2015
This was fantastic- my only complaint is the video showed unrendered fat….. Yuck. After the steak was done, I tipped it on all sides allowing each side to sear on the pan for about 10 seconds…. This allows the fat to ‘render’ or melt down into beautiful yumminess!….
Rating: 5 stars 03/04/2013
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.
Rating: Unrated 11/04/2010
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.
All Reviews for Pan-Fried Steak
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pan-Fried Steak
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
