Growing Chefs! Ontario Pan-Fried Steak
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
15 minutes before cooking, remove the steak from the refrigerator, and generously on all sides with salt and pepper. This will give the salt time to work its way into the steak. season
Measure out the butter and grapeseed oil.
Crush the garlic on a flat surface using the heel of your hand.
Put the pan on to very high heat and allow to get very hot. Add the oil, and place the steak in the pan. There should be a loud sizzling noise, this means the steak is searing. If there is no noise, or it is not loud, remove the steak and let the pan get hotter. Cook the steak for 2 minutes, then flip.
After flipping the steak, add the butter, garlic, and thyme to the pan. As the butter melts, tilt the pan to one direction allowing the butter and steak juices to accumulate, and use the spoon to the liquid over top of the steak. Cook the steak for another two minutes, basting constantly. baste
Insert the thermometer into the thickest part of the steak. For rare steak, the temperature should be 130 degrees fahrenheit, medium rare 145, medium 160, and well done 170. If the steak is not at the desired temperature, continue cooking, flipping every minute and continuing to baste.
Once the steak is cooked, remove from the heat and allow to rest for 4 – 5 minutes before serving.