Simple pan-fried steak

Simple pan-fried steak

The shop nearby sells halved t-bone steaks only. This is more than enough to satiate, though.

This recipe is for well-done steak, whose hardness corresponds to pinkie on the finger test. Please look up steak categories and finger test before cooking.



  1. 1/2 t-bone steak
  2. 1/2 tsp salt
  3. 1/2 tsp ground black pepper
  4. 1/2 tsp ground coriander seeds
  5. 1 timer - e.g. on your mobile
  6. oil
  7. butter


  1. Unfreeze steak and let it rest until it is of a room temperature.

  2. Heat your pan on a fire of maximum intensity. Pour oil a little and spread it evenly using a brush.

  3. Rub salt and spices into the meat.

  4. Get your timer ready. Make sure the pan is very hot.

  5. Sear the steak 1 minute strictly for each sides. Now the meat juices are sealed, and won't be leaking like crazy. They need to be kept inside, since we don't want leathery piece as a result. The timer should indicate 2 minutes by now.

  6. Depending on its thickness, steak should be prepared for 5-7 minutes on each side to reach desired state. Decrease fire a little, and continue cooking.

  7. Add butter before turning the steak. Spread it evenly using brush.

  8. Turn the steak and continue cooking. Avoid piercing it while turning or testing its state. We don't want these juices running, do we?

  9. When steak is properly fried, let it rest for 10 minutes on a plate. It allows juices to spread evenly for better taste.

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