Searious Business: My Case for Pan-Fried Steak

I’m ready to go on record with my most controversial food opinion:

Pan-fried steak is better than grilled steak.

Yep, I said it. And the only way you’re changing my mind is by feeding me generous servings of expertly cooked steak. Any challengers?

Here’s how I make mine:

I start with a defrosted, pasture-raised steak: bought in bulk from my sister and brother-in-law (shoutout to the Gruenberger family farm!). The first step is drying the steak as thoroughly as possible using paper towels; a dry surface is key to that beautiful crust.

Next comes the seasoning: a dry rub of salt, black pepper, garlic powder, and onion powder. Simple but tried-and-true.

Now, the secret weapon: a screaming-hot cast-iron skillet. I preheat it until it’s just shy of setting off the fire alarm. Then I add a bit of butter, plus fresh herbs like thyme or rosemary if I have them on hand, and lay in the steak. If the butter starts smoking heavily, that’s your cue to slightly lower the heat (yes, your kitchen might fill with smoke… it’s part of the experience!).

As for technique, I’ve toyed with all sorts of methods over the years, but the one I swear by comes from a tip I picked up from America’s Test Kitchen. Once the steak is in the pan, I set a timer for 2 minutes. Then I flip. And repeat, flipping every 2 minutes, for about 4 to 5 more flips. This frequent flipping builds a deeply caramelized crust while keeping the inside tender and juicy. Total game-changer.

Once it’s cooked to your preferred doneness, don’t skip the most crucial final step: let the steak rest before slicing in. It’s worth the wait.

So… who’s stepping up to prove me wrong? Steak-off, anyone?

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