How long medium rare steak fry

If it's a tight fit, use two pans or cook the steaks in batches. Butter adds that rich, delicious finishing flavor, but if you add it too early, it will burn during the high heat of the steak cooking. During the last 2 minutes, toss in Tbsp. After the butter melts, tilt the pan and use a spoon to spoon the flavored butter it over the steak, allowing the flavors to infuse into the meat.

When the steak is glistening brown and cooked to your preferred doneness, transfer it to a plate and loosely cover with aluminum foil. Although you will be tempted to eat it immediately trust me, I know , set the plate aside for 5 minutes for thin steak, 10 minutes for thick. Letting the meat rest produces the juiciest steak, and that is what we are going for, amirit?

The pan will still be hot enough to brown the second side. With experience, it is possible to tell from the feel of a steak how well cooked it is. When blue, it feels very soft. It will become firmer as it cooks, feeling very firm when medium cooked. If you want to be certain, make a tiny cut in the fattest part of the meat and take a look, but not until you are fairly sure that the steak is ready, as too many cuts will mean loss of juices.

Remove the steaks from the frying pan to a warmed plate and leave to rest in a warm place for 3—5 minutes. This is important as it allows the juices to be re-absorbed back into the meat. The steak will hold its heat for this length of time, so resting does not affect the final eating temperature. Slice steaks against the grain; serve with sauce, if desired. Heat a or inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper.

Repeat with the remaining steak. Sear for 3 minutes without moving the steak to form a crust. Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

Pan-Fried Steak. Rating: 3. Read Reviews Add Review. Save Pin Print More. Read the full recipe after the video. Recipe Summary test prep:. Reviews Martha Stewart Member.

Rating: 1. I have to agree with the people here who said following the recipe delivered a burnt steak! I find it hard to believe, but apparently electric ranges are hotter than gas ones. About the only time I cook over a burner dialed up to High is when I'm boiling water for pasta, potatoes, or canning.

Rating: 5 stars. Make certain your fan is on, but these are perfectly done steaks, as are most recipes from Martha Stewart. Rating: 4 stars. Dry them off. Get the pan HOT. Only when the oil is shimmering and just about to smoke are you allowed to add the steak.

Let it rest. Advertisement - Continue Reading Below. Yields: 1 serving. Prep Time: 0 hours 5 mins. Total Time: 0 hours 20 mins. Boneless ribeye steak. Kosher salt.