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Perfect Pan-Seared Steak

Perfect Pan-Seared Steak

2 teaspoons extra-virgin olive oil
Freshly ground black pepper
1 bone-in or boneless rib eye steak or sirloin steak at least 1 ½ pounds, cut to at least 1 ½ inches thick
3 tablespoons butter
Pinch of salt

  • First step is Salt and pepper one side of the steak.
  • And then, Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you don’t get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.
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