Succulent, Pan-Fried Steak (SIMPLE 4-8 Minute Instructions!)
  1. ) Lay the steaks out on the counter to warm for at least 20 minutes ahead of time. If the steak is super cold inside, the outside will overcook before the inside is done.
  2. ) Season both sides of steak liberally with All Purpose Seasoning Mix and pepper or just salt and pepper. (I use my Seasoning Mix for everything!) Push the seasonings into the meat with your fingers.
  3. ) Pour olive oil into your pan to cover the bottom and turn the heat on high. You need the skillet to be super hot so that it sears the meat--and doesn't boil the meat.
  4. ) When skillet is hot, add steaks to the pan. It should sizzle!
  5. ) Sear on high heat on the first side for one minute. Turn over and sear on second side for another minute.
  6. ) Tilt the pan and place steaks on their sides up against the side of the pan, in the hot oil and still on high heat, to sear the fat on the sides of the steak. Do this for approximately one minute also.
  7. ) Lay the steaks back into the pan and sprinkle with crushed, fresh garlic and fresh thyme. Continue cooking and turning for one minute per side.
  8. ) During this last cooking process, toss a "knob" of butter onto the steaks and continue cooking. Turning them every minute will ensure that they cook evenly.
  9. ) Continue cooking until steaks reach your desired doneness, basting with the garlic/butter/thyme/fat/olive oil from the pan.
  10. ) Remove from pan and let rest on plate or cutting board for five minutes to seal in the juices.
Nutrition Information
Serving size: 1 steak Calories: 550 Fat: 47 Carbohydrates: 1 Sugar: 0 Protein: 30
Recipe by Donna Reish at