Meat lovers will be delighted if they are served with a deliciously soft and juicy steak. That’s why I’ll show you how you can do an easy pan-fried steak recipe accompanied by a special salad with tomatoes and cucumbers.
Table of Contents
- What Kind of Beef Cut to Buy for Perfect Steak?
- Ingredients
- Preparing the Ingredients
- How to Make the Easy Pan-Fried Steak Recipe?
- Serving
I know that when it comes to beef steak, opinions are very different both in terms of cooking time and type of cooking, whether it is made rare, medium-rare or better. Anyway, you will cook and what kind of meat you will fry if it is well done, the meat will no longer be juicy and soft, which will melt in your mouth, but rather very gummy and difficult to chew.
If you follow the steps I will show you, how can you always get a successful beef steak that you can safely include in any dinner menu? But first, let’s choose the meat for the steak.
What Kind of Beef Cut to Buy for Perfect Steak?
For this kind of pan-fried steak recipe, I usually prefer two types of beef cut, namely sirloin steak or ribeye steak. I recommend choosing high-quality meat, dry-aged for at least 28 days, and at least 1-1 1/2 inches thick to be able to make a crispy crust on top and the inside to remain juicy and tender.
For this recipe, I chose two pieces of sirloin steak of 450 g in total for two servings. Another important detail is to choose the meat to have little fat both on the outside but more importantly to have those strands of fat on the inside because they will flavour the steak and make it very soft.
Ingredients
So I will use two pieces of sirloin steak for this easy pan-fried steak recipe, next to which I will add in the pan two cloves of garlic, a few sprigs of thyme and a tablespoon of unsalted butter.
Along with the steak, I will make a salad of 120 g of salad mix (baby spinach, baby kale, lamb cress, wild rocket, beetroot), tomato and cherry tomatoes and a half of cucumber, abundantly sprinkled with my style French dressing.
Preparing the Ingredients
Usually, before I start frying the meat, I prepare the ingredients for the salad. To do this, I put the salad leaf mixture in a bowl and start cutting the tomatoes, cherry tomatoes in two and the tomato into approximately equal pieces.
I also cut the cucumbers first in half along which I sliced them and put them together with the tomatoes cut in a bowl over the salad leaves.
We also prepare the salad dressing, for today I chose to make a French one but in my style. For this, I mixed in a cup of all the ingredients, ie honey, mustard, lemon juice, extra virgin olive oil, balsamic vinegar, sea salt and freshly ground pepper.
How to Make the Easy Pan-Fried Steak Recipe?
To obtain a perfect pan-fried steak, the meat must be at room temperature, so if it has been stored in the refrigerator it is advisable to remove it at least an hour before.
Another important feature is that the meat must not be wet because then it will not make that crust on top and will remove the water in the pan. That’s why I usually cover it well with a paper towel and dry it, but of course, this is not the case with freshly bought meat from the butcher.
For the slices of sirloin steak being prepared, we can season them with sea salt and freshly ground pepper, just before frying them.
In a non-stick pan or skillet, heat a tablespoon of olive oil very well, until we see that it starts to smoke, only then can we fry the slices of meat.
Fry for a minute over high heat until it gets a nice crust, then turn the slices and fry them on the other side for another minute.
Add a tablespoon of butter, garlic and thyme while reducing the heat to medium. Garlic and thyme branches will flavour the melted butter and with this butter, with the help of a spoon, we will sprinkle the meat, and we will add to this an extra flavour.
This stage should not last more than one minute for each part, then remove the meat on a plate and let it rest for at least three-four minutes. During this time the meat fibres will relax and the steak will release from the juice becoming more tender and juicy. Of course, I added melted butter, full of flavours, over the meat.
While the meat is resting, pour the dressing over the salad ingredients, mix lightly and we can start assembling the plate. This was my easy pan-fried steak recipe which I invite you to taste with me.
Serving
On a flat plate, I put a generous portion of salad over which I place a slice of steak over which we pour a spoonful of melted butter and the juice left by the meat, delicious.
Whether you choose to do this easy pan-fried steak recipe or a pork steak with fries, salad and garlic sauce it’s a good idea for dinner. But if you want other beef recipes from our blog, I recommend:
- Best Homemade Beef Stew Recipe
- Hungarian Hunter’s Stew Recipe
- Traditional Hungarian Goulash Recipe
- Beef and Cabbage Stew Recipe
To be up to date with our new recipes, I invite you to follow us on our Facebook, Twitter, Instagram or Pinterest pages.
Easy Pan-Fried Steak Recipe
Ingredients
Pan-Fried Steak
- 450 g sirloin steaks or ribeye
- 2 springs thyme
- 2 cloves garlic
- 1 tbsp butter unsalted
- 2 tbsp olive oil extra virgin
- 1 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
Salad
- 120 g salad leavs mix baby spinach, kale, lamb cress, wild rocket, beetroot, chard leaves
- 1 piece tomato riped
- 150 g cherry tomatoes
- ½ piece cucumber
Salad Dressing
- 2 tsp honey
- 1 tsp Dijon mustard
- ½ piece lemon juice
- 3 tbsp olive oil extra virgin
- 1 tbsp balsamic vinegar
- 2 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
Instructions
- Put the salad leaf mixture in a bowl and start cutting the tomatoes, cherry tomatoes in two and the tomato into approximately equal pieces. Cut the cucumbers first in half along which I sliced them and put them together with the tomatoes cut in a bowl over the salad leaves.
- Mix in a cup all the dressing ingredients, ie honey, mustard, lemon juice, extra virgin olive oil, balsamic vinegar, sea salt and freshly ground pepper.
- Season the sirloin steaks with sea salt and freshly ground pepper, just before frying them.
- In a non-stick pan or skillet, heat a tablespoon of olive oil very well, until we see that it starts to smoke, only then can we fry the slices of meat. Fry for a minute over high heat until it gets a nice crust, then turn the slices and fry them on the other side for another minute.
- Add a tablespoon of butter, garlic and thyme while reducing heat to medium. With the help of a spoon, we will sprinkle the meat with the melted butter, no more than 30 seconds for each part, then remove the meat on a plate and let it rest for at least three-four minutes.
- On a plate, put a generous portion of salad over which place a slice of steak over which we pour a spoonful of melted butter and the juice left by the meat.