perfect pan-fried steak

Serves 2

Prep Time: 3 minutes

Cook Time: 11 to 16 minutes

Total Time: 14 to 19 minutes

• 2 portions (5 ounces each) steak (sirloin, strip, rib eye, tenderloin)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons cooking fat

Preheat the oven to 350°F.

Season the steaks evenly on both sides with the salt and pepper. In a large oven-safe skillet, melt the cooking fat over medium-high heat, swirling to coat the bottom of the pan. When the fat is hot, place the steaks in the pan and sear for 3 to 4 minutes. The steak should pull off the pan easily once you have a proper sear. Using tongs, turn the steak over and put the entire pan in the oven to finish cooking.

Bake for 8 to 12 minutes, depending on the thickness of the steak and your desired temperature (see chart). Be sure to use a meat thermometer as you learn this technique.

After removing the steaks from the oven, allow them to rest for 5 minutes before serving.

✪Pro Tip If you don’t have an oven-safe pan, transfer the seared steak to a foil-lined baking pan before placing in the oven.

Temperature Guidelines for Steak:

• Rare: 120° to 125°F
• Medium Rare: 130° to 135°F
• Medium: 135° to 140°F
• Medium Well: 140° to 150°F
• Well Done: 155°F

To achieve the perfect temperature, remove your steak from the oven 5°F early, as it will continue to cook while it rests. For example, if you want your steak medium rare, remove it from the heat at 125° to 130°F.

Note: For safety reasons, the United States Department of Agriculture recommends cooking all steak to a minimum temperature of 160°F.