Quick Pan Fried Steaks
Achieve steakhouse perfection in the comfort of your kitchen with this Quick Pan Fried Steaks recipe, ready in just 15 minutes of active cooking and prep time. Using tender ribeye or strip steaks, this recipe creates a rich, golden-brown crust with the help of a hot skillet and a touch of olive oil. The addition of garlic, fresh thyme or rosemary, and a generous butter basting elevates the flavor profile, making each bite irresistibly savory and aromatic. Perfect for weeknight dinners or date nights, these pan-seared steaks are quick, fuss-free, and deliver restaurant-quality results. Serve them alongside roasted vegetables or creamy mashed potatoes for a satisfying meal that’s bound to impress. Optimize your cooking time while treating yourself to a gourmet experience!
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Recipe Information
Ingredients
- 2 pieces (about 1-inch thick, 8-10 oz each) Ribeye or strip steaks
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves (smashed) Fresh garlic
- 4 sprigs Fresh thyme or rosemary
Instructions
Remove the steaks from the fridge and let them sit at room temperature for 20-30 minutes before cooking. This helps them cook more evenly.
Pat the steaks dry using a paper towel to remove any surface moisture. Season both sides generously with kosher salt and freshly ground black pepper.
Heat a large, heavy skillet (preferably cast iron) over medium-high heat for about 2-3 minutes until very hot.
Add the olive oil to the skillet and swirl to coat. Place the steaks in the pan, pressing them down lightly to ensure good contact with the surface.
Let the steaks cook undisturbed for 3-4 minutes on the first side, or until a deep golden-brown crust forms. Flip the steaks and reduce the heat to medium.
Add the butter, smashed garlic cloves, and fresh thyme or rosemary sprigs to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 2-3 minutes as they cook on the second side.
Check for doneness using a meat thermometer: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. If needed, cook for another 1-2 minutes to reach your desired level of doneness.
Remove the steaks from the skillet and transfer to a cutting board. Let them rest for 5 minutes to retain their juices.
Slice the steaks against the grain and serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.0 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 262 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
