HOW PAN FRY STEAK RECIPES

Name: How To Pan Fry Steak
Prep time: 5 min
Total time: 20 min
Yield: 1 serving
Cuisine: American
Ingredients: 2 tbsp. extra-virgin olive oil; Boneless ribeye steak, preferably 1 1/2"-thick; Kosher salt; Freshly ground black pepper; 2 tbsp. butter

BEST STEAK RECIPE - HOW TO PAN FRY STEAK - DELISH

Best Steak Recipe - How To Pan Fry Steak - Delish image

Learn How To Pan Fry Steak with some key tips and simple ingredients! All you need is steak, fat, and seasoning, plus a solid skillet like cast-iron!

Provided by Makinze Gore and Lauren Miyashiro

Categories gluten-free low-carb low sugar nut-free weeknight meals dinner main dish meat

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1 serving

Number Of Ingredients 5

Ingredients

2 tbsp. extra-virgin olive oil
Boneless ribeye steak, preferably 1 1/2"-thick
Kosher salt
Freshly ground black pepper
2 tbsp. butter

Steps:

In a medium skillet over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Cook 7 minutes, then flip and add butter. Baste with butter and cook another 5 minutes or until internal temperature reaches 140°, for medium.
Remove from pan and let rest 5 minutes before cutting.

BEST PAN-FRIED STEAK RECIPE - HOW TO PAN FRY A RIBEYE STEAK

Best Pan-Fried Steak Recipe - How to Pan Fry a Ribeye Steak image

Serve this pan-fried ribeye steak next to a heaping pile of roasted garlic mashed potatoes and a salad—and your sweetie (or family) will love you for it.

Provided by Ree Drummond

Categories Valentine's Day comfort food dinner main dish meat

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 tbsp. Lawry's seasoning salt
3 tbsp. lemon and pepper seasoning
1 tsp. kosher salt
Freshly ground black pepper, to taste
2 pieces (about 8 ounces each) ribeye steak
1 tbsp. olive oil
1 tbsp. butter

Steps:

Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl. Add lots of black pepper, to taste, and mix to create a rub for your steaks.
Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.
Bring a skillet to medium heat. Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. With tongs, set the steaks right into the sizzling butter/oil mixture.
Cook for about 2 minutes on the first side, then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center.
Let the steaks rest for a couple minutes before digging in or slice the steaks for a nice presentation and drizzle with the leftover pan sauce from the bottom of the skillet. Serve with mashed potatoes and a side salad.

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Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.
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A brilliantly simple, flavour-packed supper for two – get stuck in to this tasty stir-fry!
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Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 399 calories per serving

1. Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
2. Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
3. Add a good lug of oil to the pan or wok and place back over a medium-high heat.
4. Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
5. Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
6. Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
7. Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
8. Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.

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TOFU STIR FRY RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

1. Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
2. Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
3. Add a good lug of oil to the pan or wok and place back over a medium-high heat.
4. Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
5. Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
6. Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
7. Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
8. Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.

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Stephen Fry’s perfectly English nostalgic treat is a joy to make and eat, with the sweet, buttery shortcrust casing and tart apple filling transporting you back to childhood. The lattice decoration is a little fiddly until you get the hang of it, but it’ll be the talk of the table. A real show-stopper!
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 569 calories per serving

1. To make the pastry, sieve the flour and icing sugar into a large mixing bowl from a height.
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3. Halve the vanilla pods, scrape the seeds into the bowl and mix again.
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5. Divide the dough in half, sprinkle with flour, then pat each piece into a flattened round about 2½cm thick. Sprinkle over a little more flour, then wrap each piece in clingfilm and pop into the fridge to rest for at least 30 minutes.
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9. Preheat the oven to 180°C/350°F/gas 4.
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22. Take a small piece of pastry and roll it with your fingers to make one long stem. Gently drape it over your lattice, curling it where you like. Repeat to make another stem.
23. Dot your roses and leaves around the stems, then roll the remaining pastry into pea-sized buds and dot over the lid.
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27. Brush with a little more egg to glaze, then sprinkle with soft brown sugar and bake for 40 to 45 minutes, or until golden.

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