Kittencal'S Perfect Pan-Fried Steak
- 2 (8 ounce) boneless beef steaks (1-1/2-inch thick)
- 3 tablespoons vegetable oil
- 2 teaspoons montreal steak spice (or use freshly ground coarse black pepper)
- 2 tablespoons butter
- salt (to taste, to be added after cooking only) (optional)
- In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper.
- Rub both steaks with the oil/pepper mixture.
- Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours).
- Heat a large heavy skillet over medium-high heat.
- Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate.
- Add 2 tablespoons butter to the hot skillet allow to sizzle and brown, then return the meat to the skillet and fry 4-5 minutes per side (the outside of the steak should be browned and crisp).
- Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.
boneless beef, vegetable oil, spice, butter, salt
Taken from www.food.com/recipe/kittencals-perfect-pan-fried-steak-290787 (may not work)