Name: Panfried Steaks with Mustard Sauce
Total time: 35 min
Ingredients: 2 strip steaks or rib eye steaks, or 1 sirloin, 1 to 1 1/4 inches thick (8 to 10 ounces each); 1 tablespoon vegetable oil; 3/4 cup chicken stock; 1 1/2 tablespoons Dijon mustard; 1 tablespoon unsalted butter

Why This Recipe Works

For the best pan-fried steak recipe, we used smaller, more expensive cuts like rib eye, boneless strip, and sirloin, which browned evenly and had the full, rich flavor that we expected from a steak. As for frying technique in our pan-fried steak recipe, we started with a really hot pan that would sear the steak upon contact. We found it best to heat the pan for about 10 minutes on medium heat and then retain this heat level throughout cooking. We also found it helpful to add some oil to the skillet to help brown the steak and to keep it from sticking to the pan.

Before You Begin

Covering the skillet with a splatter screen will reduce the mess that panfrying inevitably makes. Serve the steaks as is or with one of the sauces or condiments that follow.

Instructions

Heat 11- to 12-inch skillet (preferably cast-iron or stainless steel with an aluminum core) for 10 minutes over medium heat (on either gas or electric stove). Generously sprinkle each side of each steak with salt and pepper.

Add oil to pan; swirl to coat bottom. Add steaks, cover pan with splatter screen, 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 while making mustard sauce.

Wipe fat from skillet; add chicken stock, then boil until reduced by one-half. Stir in Dijon mustard and butter as well as salt and pepper to taste; spoon portion of sauce over each cooked steak.