Published May 1, 1997.
For the best pan-fried steak recipe, we used smaller, more expensive cuts like rib eye, boneless strip, and sirloin, which browned evenly and had the full, rich flavor that we expected from a steak. As for frying technique in our pan-fried steak recipe, we started with a really hot pan that would sear the steak upon contact. We found it best to heat the pan for about 10 minutes on medium heat and then retain this heat level throughout cooking. We also found it helpful to add some oil to the skillet to help brown the steak and to keep it from sticking to the pan.
Covering the skillet with a splatter screen will reduce the mess that panfrying inevitably makes. Serve the steaks as they are or in one of the related recipes.
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