How To Cook Steak in a Frying Pan

Image of raw steak

There are several methods for cooking a steak in a frying pan. One method requires that you pick a frying pan that is oven safe for half of the cooking process. Another method is to simply pan fry the steak. Here are the basic cooking methods for both.

First, select your cuts of beef and gently rub them with dashes of salt, pepper and some of your other favorite spices such as Italian seasoning or even a pinch of garlic powder. You can also gently brush the steaks with some of your favorite marinade. Allow the steaks to rest chilled for an hour or so. Then place them on the counter to warm to room temps before cooking.

Next, select the frying pan you will be cooking in. Oven safe pans are pans without plastic or coated handles. Often these pans are of the cast iron or high end variety. The reason you would choose an oven safe pan is if you are cooking a thicker steak. When you pan sear a steak the outside "sears" or "browns" quickly over high heat. If you desire a medium well to well done steak the remaining five plus minutes should be finished in a 400 degree oven. This will bring the inner temps up without ruining the outside of the meat.

To start off both methods, allow the steaks to warm slightly to room temps and then preheat your skillet over medium high to high heat. Add small amounts of olive oil to the pan and possibly some chopped onion or even minced garlic added towards the end of the cooking process. If you add these items too soon they will burn up as you cook. Place the steaks in the pan and cook each side, sprinkling with added seasonings and the garlic and onion as desired.

Allow the steaks to rest for a few minutes before serving. Then, serve hot with your favorite sides and possibly some butter seasoned with some of your favorite spices.

Another method of cooking steaks in a skillet is to brown the steaks evenly over medium high heat while adding some of your favorite spices. Add in a can of cream of mushroom soup and sliced onions, sliced green and red peppers and a small amount of milk. Cover and simmer until the vegetables are tender.


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