Imagine biting into a perfectly cooked, juicy steak with a golden, crispy crust, all without the fuss of a grill. This easy pan-fried steak recipe delivers exactly that, turning a simple weeknight dinner into a restaurant-quality experience. We'll also show you how to pair it with a fresh tomato and cucumber salad for a complete, irresistible meal.
There are definitely strong opinions on steak! People have preferences for cooking time (rare, medium-rare, etc.) and cooking methods. But the key thing to remember is how the cook time affects the texture. If you cook it well-done, the steak won't be juicy and melt-in-your-mouth tender anymore. It will become chewy and tough.
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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 ½ 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?
Ready to get started? While this recipe uses a non-stick pan and sirloin steak, the cooking method is very similar to what you'll see in my pan-seared ribeye video on YouTube. I highly recommend watching it to get a feel for the process and see how to get that perfect crust on your steak. It's a great visual guide for the steps below, especially if this is your first time.
For the perfect pan-fried steak, take the meat out of the fridge at least an hour before cooking. This brings it to room temperature, which is key for even cooking.
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.
Seasoning
For the slices of sirloin steak being prepared, we can season them with sea salt and freshly ground pepper, just before frying them.
Frying
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.
Resting
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.
Storing Leftover Steak
When you have leftover steak, the key is to store and reheat it correctly to maintain its delicious flavor and tender texture. Here's a breakdown of how to handle leftovers, including storage and reheating:
- Refrigerate Immediately: As soon as the steak has cooled to room temperature (within two hours of cooking), store it in an airtight container. This will keep it fresh for 3 to 4 days in the refrigerator.
- For Longer Storage: For longer periods, you can freeze cooked steak. Wrap each piece tightly in plastic wrap or a freezer bag, squeezing out as much air as possible to prevent freezer burn. Cooked steak can be frozen for 2 to 3 months without a significant loss in quality.
Reheating Leftover Steak
Avoid the microwave if you want to keep your steak from turning tough and rubbery. The best methods use gentle, even heat.
In the Oven (Recommended): This "low and slow" method is the best way to maintain a tender and juicy interior.
- Preheat your oven to a low temperature, around 250°F (120°C).
- Place the steak on a wire rack set over a baking sheet. This allows for even heat circulation.
- Heat for about 20-30 minutes, or until the internal temperature reaches 110°F (43°C).
- For a fresh crust, you can finish the steak with a quick sear in a hot skillet for 1-2 minutes per side.
On the Stovetop: This is a faster method that works well for thinner cuts.
- Place the steak in a pan over medium-low heat with a little bit of butter or oil.
- Heat for 2-3 minutes per side, just until warmed through.
- For thicker steaks, you can cover the pan with a lid to trap steam and moisture.
Creative Ways to Reuse Leftover Steak
One of the best ways to use leftover steak is to repurpose it into a new, delicious meal. Reheating can sometimes alter the texture, so using it in a new dish is a great way to avoid that.
- Steak Salad: Thinly slice the cold or slightly warmed steak and add it to a fresh salad. The cool, crisp lettuce and vegetables are a perfect contrast to the rich meat.
- Steak Tacos or Quesadillas: Dice the steak into bite-sized pieces and quickly reheat it in a pan with some onions, peppers, and your favorite taco or quesadilla ingredients.
- Philly Cheesesteak: Use sliced steak with sautéed onions and peppers, then top with melted provolone cheese for a classic sandwich.
- Stir-Fry: Add sliced leftover steak at the end of a stir-fry, just to warm it through. This prevents it from overcooking and becoming tough.
- Steak and Egg Hash: Dice the steak and toss it into a breakfast hash with potatoes and vegetables. Top it with a fried egg for a hearty morning meal.
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
I hope you loved this easy pan-fried steak recipe as much as I do! It's one of my go-to's for a quick but impressive meal. If you try it out, I'd love to see how your steak turns out! Tag me on Instagram with your photos. For more delicious recipes and cooking inspiration, be sure to follow Timea's Kitchen on Facebook, Instagram and Pinterest. And don't forget to subscribe to our YouTube channel for all the latest video recipes and tutorials. Happy cooking!
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Easy Pan-Fried Steak: The Best 20-Minute Recipe
Equipment
- 1 Frying Pan
Ingredients
Pan-Fried Steak
- 450 g sirloin steaks or ribeye
- 2 springs thyme
- 2 cloves garlic
- 1 tablespoon butter unsalted
- 2 tablespoon olive oil extra virgin
- 1 teaspoon sea salt kosher
- 1 teaspoon 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 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ piece lemon juice
- 3 tablespoon olive oil extra virgin
- 1 tablespoon balsamic vinegar
- 2 teaspoon sea salt kosher
- 1 teaspoon 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.
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