Sautéed Steak
5m prep 14m cook 24m ready
4 servings This technique produces steaks with a nicely browned exterior. Since the heat is slightly lower than it is for searing, the browned bits left in the skillet do not become black and bitter, and can be used to make a tasty pan sauce (see the recipes that follow). For more sauce ideas, please read About Gravies and Pan Sauces.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 beef steaks, ¾ to 1 ½ inches thick
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil or rendered bacon, duck, or beef fat
- (A pan sauce)
Let's Cook
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Step 1.
Pat dry: 4 beef steaks, ¾ to 1 ½ inches thick
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Step 2.
Season both sides of the steaks with: 2 teaspoons salt; 1 teaspoon black pepper
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Step 3.
Heat in a large stainless steel skillet over medium-high heat: 1 tablespoon vegetable oil or rendered bacon, duck, or beef fat
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Step 4.
When the fat begins to smoke, add the steaks to the skillet without crowding. Cook for 5 to 7 minutes on each side, or until they reach 120° to 130°F for rare to medium-rare (for other temperatures, see chart). Transfer the steaks to a warmed platter and let stand for 5 minutes before serving. Meanwhile, if desired, pour off any fat from the skillet and make: (A pan sauce)
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