ATK's Pan-fried steaks
This looks fairly simple and straight-forward. ATK uses Roquefort butter as a counterpoint. See the recipe here.
Panfried Steaks
Serves 2.
Covering the skillet with a splatter screen will reduce the mess that panfrying inevitably makes.
INGREDIENTS
2 strip steaks or rib eye steaks, or 1 sirloin, 1 to 1-1/4 inches thick (8 to 10 ounces each)
1 Tbl vegetable oil
PREPARATION
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).
2. Generously sprinkle each side of each steak with salt and pepper.
3. 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 and prepare Roquefort butter if desired.
Panfried Steaks
Serves 2.
Covering the skillet with a splatter screen will reduce the mess that panfrying inevitably makes.
INGREDIENTS
2 strip steaks or rib eye steaks, or 1 sirloin, 1 to 1-1/4 inches thick (8 to 10 ounces each)
1 Tbl vegetable oil
PREPARATION
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).
2. Generously sprinkle each side of each steak with salt and pepper.
3. 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 and prepare Roquefort butter if desired.
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