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Pan-Fried Steak

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Makes: 1 servings adjust
Every once in a while, I get a hankering for a good steak. While fresh is best, if I can get a hold of some good Kobe or Oregon Country Beef from a good butcher or farm on sale, I just stick it in the freezer until my next craving. My favorite cut is ribeye, but feel free to use whatever you like.



  • 1 tablespoon Canola Oil, Peanut oil, or other high-heat oil will work just fine.

Step 1

Heat oil in a saute pan or cast iron skillet to medium-high.


  • 1 Steak (preferably ribeye)
  • 2 tablespoons Kosher Salt
  • 1 12 tablespoons Freshly Ground Black Pepper

Step 2

Season the steak with salt and pepper very well on all sides.

Step 3

When oil is hot enough (starting to smoke), sear each side of the steak (approximately 3 mins).


  • 2 Fresh Rosemary, A couple of tablespoons of various herbs would work fine,
  • 2 tablespoons Butter

Step 4

Turn down heat to medium and add butter and herbs.

Step 5

Continually baste the steak with juices for about 4-5 minutes for medium. 3 minutes for medium rare. 6-7 for medium-well.

Step 6

Let steak rest approximately 10 mins in order to redistribute juices.

Step 7

Add your favorite side dishes (potatoes, broccoli, eggs, etc.), pour a smooth red wine (cabernet) and enjoy.
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