Whether your preference is a melt-in-your-mouth soft Rib-Eye steak, juicy, flavorful New York Strip, Sirloin or Rump, produce mouth-watering steakhouse steak in your very own kitchen! Tips to get buttery pan seared steak on your table in less than 20 minutes — from start to finish.
Good quality steak cuts work best to make Steakhouse Steak at home: boneless Ribeye (Australian Scotch Fillet), New York Strip (Australian Porterhouse) and Eye fillet are the best choices, followed by Sirloin or Australian Rump. All of these cuts are shown throughout this post to give you the BEST steak recipe.
How to cook steak in a pan
- Start with close to room temperature steaks and pat dry with paper towel.
- Preheat your pan until smoking. Cast iron skillet is preferable or a heavy-duty, thick-based frying pan.
- Drizzle oil into your pan
- Season steaks with salt and pepper just before they go into your pan.
- Sear one or two steaks at a time to get a nice sear.
Which oil to use to cook steak
An oil that can withstand very high temperatures without burning is ideal, such as canola or coconut oil. Some chefs oil the steak and add it to a hot dry pan. We prefer to add oil directly to a smoking hot pan, get the oil hot and shimmering. A delicious, crisp and even golden crust will form on the outside of your steak.
To Make this Recipe You’Il Need the following ingredients:
- Filet mignon or rib eye steaks
- Canola or vegetable oil
- Salt and peppe