Kittencal's Perfect Pan-Fried Steak

"For perfect results plan ahead the steaks must be brought down to almost room temperature which might take several hours, this recipe works perfectly for beef tenderloin steaks of coarse you may use it for any cut of beef, cooking times stated is for an 8-ounce steak at 1-1/2 inch thick --- I use Montreal Steak Spice for this but freshly ground coarse black pepper will work fine, and you may adjust the black pepper to taste, since salt will draw out the juices from the beef do not salt until after cooking --- since not all cuts of meat are the same, for this method a more tender cut of steak is suggested to use such a strip loin etc."
photo by Linajjac photo by Linajjac
photo by Linajjac
photo by petlover photo by petlover
photo by lazyme photo by lazyme
Ready In:
3hrs 6mins


  • 2 (8 ounce) boneless beef steaks (1-1/2-inch thick)
  • 3 tablespoons vegetable oil
  • 2 teaspoons montreal steak spice (or use freshly ground coarse black pepper)
  • 2 tablespoons butter
  • salt (to taste, to be added after cooking only) (optional)


  • In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper.
  • Rub both steaks with the oil/pepper mixture.
  • Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours).
  • Heat a large heavy skillet over medium-high heat.
  • Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate.
  • Add 2 tablespoons butter to the hot skillet allow to sizzle and brown, then return the meat to the skillet and fry 4-5 minutes per side (the outside of the steak should be browned and crisp).
  • Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.

Questions & Replies

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  1. Another amazing recipe from Kittencal. Cooked for company and everyone raved. Thank you!
  2. Once again, thank you, Kittencal! For the first time I successfully made a delicious steak. This way is sooo easy but so good. I used olive oil and added a teaspoon of oregano into it. Due to time constraint, only managed to let the steak sit for 15 minutes but it is still great! So thank you once again, Kittencal!
  3. Awesome ! I used filet's and I made this exactly as directed. Really easy recipe. Thanks Kittencal--I have used this recipe 3x now and its the best.
  4. I’ve been using your method for YEARS!! It’s perfect when we can’t grill. It has worked with nearly any type of steak. Thanks.
  5. The first time I've ever made steak that wasn't on a grill. OMG --- it was AMAZING!! So delicious, doesn't dry out, and tastes like it came from a steakhouse. If you want to impress everyone you know, make this!! And if you like steak a little more well done, you can throw it back on for a few seconds after it rests (that's what I did for those who don't like as much pink). I'm so thankful to have found this recipe!!



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