SAUTÉED STEAK
4 servings
This technique produces steaks with a nicely browned exterior. Since the heat is slightly lower than it is for searing, the browned bits left in the skillet do not become black and bitter, and can be used to make a tasty pan sauce (see the recipes that follow). For more sauce ideas, please read About Gravies and Pan Sauces.
Pat dry:
- 4 beef steaks, ¾ to 1 ½ inches thick
Season both sides of the steaks with:
- 2 teaspoons salt
- 1 teaspoon black pepper
Heat in a large stainless steel skillet over medium-high heat:
- 1 tablespoon vegetable oil or rendered bacon, duck, or beef fat
When the fat begins to smoke, add the steaks to the skillet without crowding. Cook for 5 to 7 minutes on each side, or until they reach 120° to 130°F for rare to medium-rare (for other temperatures, see chart). Transfer the steaks to a warmed platter and let stand for 5 minutes before serving. Meanwhile, if desired, pour off any fat from the skillet and make:
- (A pan sauce)