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.

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.

Easy Pan-Fried Steak Recipe-Two Beef Sirloin Steaks

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.

Easy Pan-Fried Steak Recipe-Seasoned Beef Sirloin Steaks, Garlic Cloves and Thyme Sprigs

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.

Easy Pan-Fried Steak Recipe-Salad Mix, Tomato, Cherry Tomatoes and Cucumber

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.

Easy Pan-Fried Steak Recipe-Cut Tomato and Cherry Tomatoes Cut in Two

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.

Easy Pan-Fried Steak Recipe-Salad Mix, Cut Tomato, Cut in Two Cherry Tomatoes and Sliced Cucumber in the Bowl

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 all the ingredients, ie honey, mustard, lemon juice, extra virgin olive oil, balsamic vinegar, sea salt and freshly ground pepper.

Easy Pan-Fried Steak Recipe-Salad Dressing in the Cup

How to Make the Easy Pan-Fried Steak Recipe?

To obtain a perfect 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.

The slices of sirloin steak being prepared, we can season them with sea salt and freshly ground pepper, just before frying them.

Easy Pan-Fried Steak Recipe-Seasoned Beef Sirloin Steaks With Sea Salt and Ground Pepper

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.

Easy Pan-Fried Steak Recipe-Frying Steaks in the Pan

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.

Easy Pan-Fried Steak Recipe-Turn on the Other Side the Frying Steaks in the Pan

Add a tablespoon of butter, garlic and thyme while reducing 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, we will add to this an extra flavour.

Easy Pan-Fried Steak Recipe-Melting Butter With Frying Steaks, Garlic Cloves and Thyme in the Pan

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.

Easy Pan-Fried Steak Recipe-Resting Sirloin Steaks on the Plate

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.

Easy Pan-Fried Steak Recipe-Served on Plate With Salad

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 from dinner. But if you want other beef recipes from our blog, I recommend:

Easy Pan-Fried Steak Recipe-Served on Plate With Salad

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Easy Pan-Fried Steak Recipe-Served on Plate With Salad

Easy Pan-Fried Steak Recipe

Course: Dinner, Main Course
Cuisine: International
Diet: Kosher
Keyword: easy pan-fried steak, easy pan-fried steak recipe, pan-fried steak, pan-fried steak recipe
Prep Time: 10 minutes
Cook Time: 4 minutes
Resting Time: 4 minutes
Total Time: 18 minutes
Servings: 2 portions
Calories: 703kcal
Author: Laci
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.
Print Recipe

Equipment

  • Non-stick pan

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
  • 1/2 piece cucumber

Salad Dressing

  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 1/2 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.

Nutrition

Calories: 703kcal | Carbohydrates: 20g | Protein: 53g | Fat: 46g | Saturated Fat: 9g | Cholesterol: 138mg | Sodium: 3685mg | Potassium: 1364mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1688IU | Vitamin C: 47mg | Calcium: 130mg | Iron: 6mg