Pan Fried Beef Steak Recipe: A Culinary Symphony - Today Resepi Ideas

Pan Fried Beef Steak Recipe: A Culinary Symphony

Embark on a culinary adventure as we delve into the art of crafting the perfect pan fried beef steak. From selecting the finest cuts to mastering the techniques of searing, flipping, and basting, this guide will empower you to create a restaurant-quality steak in the comfort of your own kitchen.

Whether you prefer the succulent tenderness of a medium-rare steak or the robust flavor of a well-done one, this comprehensive guide will provide you with the knowledge and skills to achieve your desired level of doneness. Let us ignite your passion for cooking and savor the delectable symphony of flavors that await.

Ingredients and their proportions

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When selecting beef for pan-frying, opt for tender cuts like ribeye, strip loin, or tenderloin. These cuts have a good amount of marbling, which will render during cooking and create a juicy and flavorful steak.

Here’s a precise list of ingredients you’ll need:

  • 1 pound (450 grams) beef steak, cut 1 inch thick
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme (optional)
  • 1/4 teaspoon dried rosemary (optional)

Seasonings and herbs play a crucial role in enhancing the flavor of your steak. Salt and pepper are essential, while thyme and rosemary add a subtle aromatic touch. Feel free to adjust the quantities to suit your taste preferences.

Beef cuts suitable for pan-frying

Suitable beef cuts for pan-frying include:

  • Ribeye: A well-marbled cut with a rich flavor and tender texture.
  • Strip loin: A leaner cut with a slightly firmer texture and a bold flavor.
  • Tenderloin: The most tender cut of beef, with a delicate flavor and a melt-in-your-mouth texture.

Preparation techniques

Preparing a pan-fried beef steak requires careful attention to technique to ensure tenderness, flavor, and the desired level of doneness.

To begin, the steak should be removed from the refrigerator and allowed to come to room temperature for about 30 minutes. This will help the steak cook more evenly. Once the steak has come to room temperature, it should be seasoned generously with salt and pepper.

Marinating the steak

Marinating the steak is an optional but highly recommended step that can greatly enhance its tenderness and flavor. A simple marinade can be made with olive oil, garlic, herbs, and spices. The steak should be placed in a non-reactive container and covered with the marinade.

It should be refrigerated for at least 4 hours, or up to overnight.

Achieving the desired level of doneness

The desired level of doneness is a matter of personal preference. For a rare steak, cook the steak for 2-3 minutes per side. For a medium-rare steak, cook for 3-4 minutes per side. For a medium steak, cook for 4-5 minutes per side.

For a medium-well steak, cook for 5-6 minutes per side. For a well-done steak, cook for 6-7 minutes per side.

Pan-frying methods

Pan-frying is a versatile cooking technique that allows you to achieve a crispy exterior and tender interior for your steak. The choice of pan and heat control are crucial for successful pan-frying.

Choice of pan: A heavy-bottomed pan with a wide surface area is ideal for pan-frying steak. Cast iron pans retain heat well and provide an even cooking surface. Stainless steel pans are also suitable, but they may require more attention to heat control.

Heat control: Preheat the pan over medium-high heat. Adjust the heat as needed to maintain a steady temperature throughout the cooking process. Too high heat can burn the outside of the steak before the inside is cooked through, while too low heat will result in a soggy steak.


Searing is the initial step in pan-frying steak. Place the steak in the hot pan and cook for 2-3 minutes per side, or until a golden-brown crust forms. Searing helps to develop flavor and lock in the juices.


Once the steak is seared, flip it over and continue cooking for an additional 2-3 minutes per side, or until the desired doneness is reached. Use tongs to flip the steak to avoid piercing it and losing juices.


Basting involves spooning the melted butter or oil from the pan over the steak while it cooks. This helps to keep the steak moist and flavorful. Baste the steak every 1-2 minutes during the cooking process.

Sauces and Accompaniments

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Pan-fried beef steak can be elevated to a culinary masterpiece with the addition of delectable sauces and accompaniments. These elements not only enhance the flavor profile but also create a visually appealing presentation.


A range of sauces can complement the richness of pan-fried beef steak, each offering a distinct flavor experience:

  • BĂ©arnaise Sauce: A classic French sauce made with egg yolks, white wine vinegar, and tarragon, BĂ©arnaise sauce adds a creamy, tangy richness to the steak.
  • Peppercorn Sauce: This robust sauce is made with crushed peppercorns, brandy, and cream, providing a spicy kick to the steak.
  • Red Wine Sauce: A flavorful sauce made with red wine, beef stock, and herbs, red wine sauce imparts a deep, earthy flavor to the steak.


Suitable side dishes can enhance the overall dining experience by complementing the steak’s flavor and texture:

  • Roasted Potatoes: Crispy roasted potatoes provide a hearty and flavorful accompaniment to the steak.
  • Asparagus with Hollandaise Sauce: Tender asparagus spears topped with a rich Hollandaise sauce create a delicate and elegant pairing.
  • Grilled Vegetables: A colorful array of grilled vegetables, such as zucchini, peppers, and onions, offers a healthy and vibrant complement to the steak.

Plating and Garnishing

The art of plating and garnishing is essential for creating a visually appealing dish. By carefully arranging the steak, sauces, and accompaniments on the plate, you can elevate the presentation and entice the diner’s senses:

  • Position the steak prominently on the plate, allowing it to be the centerpiece.
  • Drizzle the sauce over the steak in a decorative pattern or serve it on the side in a small bowl.
  • Arrange the accompaniments around the steak, using contrasting colors and textures for visual interest.
  • Garnish with fresh herbs, such as parsley or chives, to add a touch of color and freshness.

Last Recap

As you master the art of pan frying beef steak, you will not only impress your dinner guests but also elevate your culinary repertoire. Experiment with different sauces and accompaniments to create a symphony of flavors that will tantalize your taste buds.

Remember, the journey to culinary excellence is an ongoing one, and with each steak you pan fry, you will refine your skills and create memories that will last a lifetime.

Frequently Asked Questions

What is the best cut of beef for pan frying?

For pan frying, cuts like ribeye, strip loin, and tenderloin are highly recommended due to their tenderness and marbling.

How do I achieve a perfect sear on my steak?

To achieve a perfect sear, heat your pan over high heat and add a generous amount of oil or butter. Once the oil is shimmering, place your steak in the pan and do not move it until a golden-brown crust forms.

How do I know when my steak is cooked to the desired doneness?

To check the doneness of your steak, use a meat thermometer inserted into the thickest part of the meat. The internal temperature will vary depending on your desired level of doneness.

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