Can anyone give me a simple but delicious recipe for pan-fried steaks?

Answer 1

Pan Fried Steaks


INGREDIENTS:
2 boneless strips or rib eye steaks
Salt and pepper
1 tablespoon oil

DIRECTIONS:
Heat 12-inch cast-iron skillet or
other heavy pan 10 minutes over
medium heat. Sprinkle each side
of steaks with salt and pepper.

Add oil to pan; swirl to coat
bottom. Add steaks, and cook until
well browned on one side, 5 minutes.
Turn steaks; cook 3 more minutes for
rare, 4 minutes for medium-rare, or
5 minutes for medium.

Remove steaks from pan.
Let rest 5 minutes

Serve with Horseradish Sauce if
desired.

Serves 2

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Horseradish Sauce

Stir together 4 tablespoons each sour
cream and prepared horseradish. Season
with salt and pepper to taste.

Serve with steaks.


HOPE I'VE BEEN A GREAT HELP!!!!!!!!!

Answer 2

Buy the best quality meat you can. Make sure it has "marbelling" - that is fatty streaks - right through the meat.

Make sure it's tender and is "hung" - that is not freshly killed.

Put a little ground nut oil on a plate and mix in a few drops of sesame oil and soy sauce.

Heat a clean, dry pan as hot as you can get it.

Lay the steak into the oil for the shortest possible time - just one side. Put it into the pan.

From time to time press the meat with your finger. When you notice it becoming less "squashy" turn it over. No need to oil the second side.

Do the same and when the steak is about half as squashy as it was, take it out and put it aside.

Into the hot pan put the oil, a sliced onion, some sliced mushrooms, black pepper and fry them off. As the oil is absorbed, put a little water into the pan and take down the heat. When it boils, take it off the heat completely.

Plate up, putting the cooked veg over half of the steak with a little gravy.

Serve with a green salad or a warm tomato and parsley salad and warm crusty bread whilst wearing a mask from www.westernveil.com

Answer 3

marinate steaks in some red wine, dash of worchestershire sauce, pepper, seasoning salt, dill and a small pinch of crushed red pepper. Put noodles on to boil, ones that have flat or cupped parts to catch sauce, not so mutch with the spaghetti style. Put a quarter size drop of olive oil in a warm fry pan, heat and add chopped onion, mushrooms and zucchini, add steaks and all the marinade. When cooked, remove meat and veg, leaving sauce at the bottom, remove from heat, and add sourcream. Toss cooked and drained pasta to sourcream sauce. Make a bed of pasta on half the plate, layer with veg, with steak on the side. Finish of the rest of the red wine with dinner. Enjoy!

Answer 4

I'm a sucker for http://www.allrecipes.com, and this recipe for pan-fried steak got an average of 4.5 stars (out of 5) from 62 people who tried it. It even got featured in one of the website's published cookbooks. It looks pretty easy, too. I'm saying this because I haven't personally tried the recipe, so I don't know from firsthand experience...

If you go to the link at the bottom, you can read reviews (they often have good suggestions for improving the recipe) and change the ingredient measurements for your desired number of servings.

"A very fast and easy recipe for a delicious steak indoors with a superb sauce -- my family loves this!"

Original recipe yield: 4 servings

PREP TIME: 10 Min
COOK TIME: 15 Min
READY IN: 25 Min

Ingredients:

+ 2 pounds beef chuck steaks, well trimmed
+ salt and pepper to taste
+ 2 cloves garlic, crushed
+ 1/2 cup Marsala wine
+ 1/2 cup chicken broth
+ 3 tablespoons butter
+ 1/4 teaspoon dried rosemary, crushed

Directions:

1. Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.

2. Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.

3. Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.

4. Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

Note: a lot of people in the reviews section seem to suggest adding sauteed mushrooms, experimenting with other steaks (rib eye, skirt, round) if you want, using chicken broth from a box (not a can) if you aren't making your own, and adjusting the ingredients if you have preferences (some preferred more wine, others preferred less rosemary).

Best of luck & happy cooking!

Answer 5

get a frying pan very hot so that water thrown on it sizzles. add a little bit of butter or oil to grease the pan and throw on the steaks. depending on the thickness of the steak, about 6 minutes on one side, 2 on the other should do the trick. you can always cut the steak open to see if it looks cooked enough to your liking on the inside. remember, unlike chicken or pork steak can be served as raw as you'd like it. a lot of people like their steaks pretty bloody on the inside. however long you cook it it will be SAFE to eat. just cook it to you liking. i reccomend a warm red center with a little pink around it and then the dark brown outside. for added flavor marinade over night in just about anything.

Answer 6

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Answer 7

I use your basic salt,pepper,garlic salt.and onion salt,(or powders)to start,then I take a fork and poke tiny holes in various spots,(maybe 8-10 holes).Then I take some soy sauce and dash it on just enough to give it a little bit of flavor.It will soak into the holes and you will have a steak with a little zing.If you want a "dip" to add some more flavor to your steak try ranch dressing.Just cut and dip.

Answer 8

Lightly dredge the strips in corn starch or flour, then brown in melted butter remove the strips, then toss in some sliced onions and bell pepper strips, when the onions are transparent, toss in the beef strips, reduce heat to low and cover, cook for about 30 minutes and serve over the basmanti.

Answer 9

marinade at room temp in clarified butter sliced garlic s&p..let sit for twenty min and put steaks in pan add butter mix aftere you flip steaks when beef is done remove add the wine in your glass temp to hi for 1 min s/p to taste and pour on steaks.yummy.use as much garlic as you can handle

Answer 10

beat the steaks with a meat pounder, or pierce them with a fork a few dozen times, then sprinkle with seasoned meat tenderizer. cook in italian dressing, and it's good to go!