I won't put another steak on the bbq ever again, unless there is no other way

[Curval]

Pan fried a steak last night after watching a video on YouTube.

I had a one inch thick strip, which was well marbled and had a good bit of fat around the edges.  Not a hugely expensive one either.  I seasoned it with some black pepper and a generous sprinkling of sea salt after pouring a small amount of tempura sauce on it and coating the whole steak.  I let it stand for about 15-20 minutes.

I put some extra virgin olive oil in the pan and got it really hot.

Dropped the steak in on one side until it developed a light brown crust, the flipped it.  As the crust was developing on the other side I went and put a half stick of salted butter in the hot pan.  The butter won't burn because of the oil added previously.  Flipped it again and started to baste the steak with the bubbling oil/butter/tempura mixture, making sure it was soaking/cooking the layer of fat on the outside.  I eased off the heat slightly but not too much.

Flipped and basted for a couple of minutes.  The more basting the more flavour and evenly cooked steak.

The steak had a hard shell, like it had been deep fried.  I had cooked it to a nice medium rare, pink centered, trophy.

I paired it with a Golden Goose: A cocktail that Grey Goose vodka cooked up for a little golf tournament we are putting on.

https://www.youtube.com/watch?v=Tw9ORGHy_IE&feature=youtu.be

But it tastes just as good with a Bud light I suspect.

[Rolex]

Hi Curval. I love pan fried steaks too. Can I suggest regular olive oil instead of extra virgin? Extra virgin has a low flash point, changing the flavor and even giving off toxic smoke?

Google it and it gives you an excuse to cook up another one.

[Brooke]

Mmmmmmmmm

[morfiend]

I do this all the time!  I use butter and oil,the oil stops the butter from burning.

  I have 2 different cast iron pans,one is ribbed and made in the skillet fashion the other is 1890's pan that is 12 inches and very well seasoned.

  I like to put the meat in the freezer for about an hour before cooking and only use dry seasonings. My dad was a chef and he taught me this when I was fairly young. He said keep your place clean and learn to cook,women like that....


  That said I still like to grill but when it's 20 below outside you really have to WANT to grill!


   

[FLS]

Cast iron pan with just salt works well too.

[icepac]

[The Fugitive]

I do all the cooking here at my house. Wife retired years ago! While no chef I enjoy putting together a good tasty meal.

The trick with oil and butter is well known, but with "healthy" eating becoming more important..... especially as I get older...... Butter is now on the back shelf and other ways need to be found to get the most out of any cooking. Adding cream or butter is a cheat, and can kill you 

Grilling is still my favorite with all kinds of dry rubs for that "flavor". Here in New England, anytime it gets above freezing I look to throw something on the grill. Pan searing works well as long as you have a good combination of a rub/marinade. Explore and experiment!

[Curval]

Hi Curval. I love pan fried steaks too. Can I suggest regular olive oil instead of extra virgin? Extra virgin has a low flash point, changing the flavor and even giving off toxic smoke?

Google it and it gives you an excuse to cook up another one.

Noted. 

[Vraciu]

While the OP’s method is fine nothing beats a good grilling.   That goes double for mesquite wood. 

[Maverick]

Not a thing wrong with the pan frying method, but as a westerner, nothing and I mean NOTHING compares to a steak done right over mesquite.

[Puma44]

Yes!  That mesquite flavor. 

[Misery]

I can't help feeling that you just aren't grilling it right. Propane or coal?

[Shuffler]

The reason most people can't cook on the pit is they do not control the temperature correctly. This is why it is so simple to cook on the stove in a pan or in an oven.

[guncrasher]

i used to fry my steaks for 30 years.  once i figure out the right temperature and time on a grill, i havent gone back.  nothing beats a grilled steak.


semp

[Ramesis]

I do all the cooking here at my house. Wife retired years ago! While no chef I enjoy putting together a good tasty meal.

The trick with oil and butter is well known, but with "healthy" eating becoming more important..... especially as I get older...... Butter is now on the back shelf and other ways need to be found to get the most out of any cooking. Adding cream or butter is a cheat, and can kill you 

Grilling is still my favorite with all kinds of dry rubs for that "flavor". Here in New England, anytime it gets above freezing I look to throw something on the grill. Pan searing works well as long as you have a good combination of a rub/marinade. Explore and experiment!

+1