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Pan Fried Steak - Need advice!

post #1 of 5
Thread Starter 

Hi everyone, 



I am looking to make pan fried steak, and am hoping to use garlic, rosemary, oregano, and red wine to cook it. I am an amateur cook and want to make something good tonight.


1. My wife and I like our steaks well done (apologies to the purists)

2. Should I season it in advance with these ingredients? How do I apply them/in what stages?

3. I was thinking of simply using olive oil in a pan--any further advice? 


Thank you!




post #2 of 5

Personally, I would just season the steak with salt and pepper as to get a good crust on the steak you will want a really hot pan and that will burn the garlic and rosemary.  Season your steak with salt and pepper.  Heat your pan, preferably cast iron and just brush it with a bit of oil.  Cook your steak as you normally would.  Remove from the pan and allow to rest.  Meanwhile add some chopped garlic to the pan and quickly saute in the remaining oil.  Deglaze the pan with the red wine and throw in a couple of sprigs of rosemary.  Reduce the wine by 3/4's then remove from the heat. Whisk in some cold, cubed butter and pour into a bowl so that the heat of the pan does not break your sauce.

post #3 of 5
Thread Starter 

Thank you, that sounds delicious. When I put the steak to the side and get to working on the garlic, should I leave it in the oven to keep it hot? After melting in the butter, I just pour the sauce over the steak, correct?

post #4 of 5

Put a piece of foil over the steak, or a metal bowl. Making the sauce will take 10 minutes at best so no need to use an oven and cook the steak even further. And try medium rare!

post #5 of 5

Hello TCT. You mention garlic, rosemary, oregano, but where is the thyme,... absolutely best pairing herb with beef?


You mention olive oil only for panfrying steak. I would strongly advise to use a combination of vegetable oil like sunflower oil instead and a small chunk of very good butter; the oil can take high heat and will prevent the butter from burning, the butter will provide flavor. All you need is s&p and a pinch of dried thyme for seasoning. Let's agree on a pinch; the amount you can hold between your thumb and index finger; dried thyme is quite powerful.


Pete already gave you a good suggestion for a sauce.


Maybe also try to add a side of some (parboiled and wedged) potatoes, panfried in sunflower oil together with a few cloves of crushed garlic and some rosemary plus plenty sea salt at the end. It's a classic and so delicious! Let the potatoes cool entirely first before frying them!

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