Achieve Big, Bold Steakhouse Flavors with Simple Pan-Fried Steaks

Cooking steak in a hot skillet results in a flavorful crust and tender interior you just can't achieve any other way. These easy pan fried steak recipes highlight ways to transform inexpensive cuts like flank, skirt or sirloin into delicious dinners with the help of a good heavy pan. The keys are using very high heat, basting with butter or oil, and letting the steaks rest. With a few basic techniques, you can enjoy restaurant-caliber steak entrees at home any night of the week. Let’s get cooking!

Choose Affordable Steak Cuts

Flank, skirt, sirloin and flat iron steaks are all budget-friendly choices that cook up well in a pan. Go for steaks around 1 lb total to serve 4. Trim off any excess fat or sinew.

Thin Steaks Work Best

Thinner cuts like flank or skirt will cook through quickly and evenly when pan fried over high heat.

Generously Season the Meat

Coat steaks all over with salt, pepper and spices like garlic powder, onion powder, chili flakes, thyme. Rub seasonings in well.

Heavy Handed Seasoning

Don’t be afraid to really layer on the spices and aromatics. It adds big time flavor.

Use High Heat for Perfect Crust

Get a cast iron or stainless steel skillet very hot over high heat. Add a tiny bit of oil or butter and swirl to coat pan. Sear steaks 2-4 minutes per side until nicely crusted.

Flip Only Once

Let steak develop a nice dark crust before flipping. Resist the urge to move it around.

Baste with Butter or Oil

For ultimate flavor and moisture, spoon melted butter or oil over the steaks as they cook. This bastes the meat while encouraging browning.

Herbed Butter is Divine

For next level flavor, use compound butter made with fresh herbs, garlic, citrus zest.

Let Steak Rest Before Slicing

Transfer cooked steaks to a cutting board and let rest 5 minutes so juices redistribute instead of spilling out. This yields juicier results.

Don’t Skip This Step!

Skipping the rest means you'll lose all those flavorful juices. Be patient!

Serve with Fun Toppings and Sides

Jazz up your pan fried steaks with compound butter, chimichurri or peppercorn sauce. Delicious sides include roasted veggies, potatoes, rice or sautéed greens.

FAQs

What cut of steak is best for pan frying?

Flank, skirt and hanger steak cook up nicely. Their thin shape allows quick cooking.

Can I pan fry a thicker steak?

Yes, just increase cooking time and use lower heat to prevent burning.

Is cast iron better than stainless steel?

Cast iron retains heat beautifully for the perfect sear but stainless steel also works well.

What oil should I use to fry steak?

Avocado, grapeseed and canola oils have high smoke points and work well.

How should I reheat leftover steak?

Quickly pan fry until hot, basting with butter or sauce to prevent drying out.

In Summary

With just a hot skillet and basic ingredients like oil, salt and pepper, you can achieve delicious crusty pan fried steaks any night of the week. The keys are high heat, seasoning generously and exercising patience. Dig in!