Pan Seared Steak With Billies Peppered Salt
Pan Seared Steak
Prep time: 5 min; Cook time: 10 min + 10 min Rest time; Total time: 25 min
Servings: as needed
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Our favourite way to pan fry steak! Using minimal oil and Billies Peppered Salt, this technique creates a magical crust and stays nice and juicy… delicious!
Ingredients:
- Steak - we like ribeye for its juiciness and flavour, you will need approx 150 g per serving. Bring to room temperature before cooking.
- Billies Peppered Salt
- Oil for frying (we like The Good Oil)
- Butter
- Garlic Cloves, lightly crushed (optional for an extra flavour punch)
Instructions:
- Pat dry using paper towels to get a perfect sear and reduce oil splatter.
- Season generously – just before cooking steaks, sprinkle both sides liberally with Billies Peppered Salt.
- Preheat the pan on medium and brush with oil.
- Add steaks to the pan and sear each side for 3-4 mins until a brown crust has formed.
- Use tongs to turn steaks on their sides and sear the edges for approx 1 min per edge.
- Add butter and garlic cloves (optional) to the pan, melt the butter and tilt the pan, spooning the butter over the steaks
- Cook to your desired doneness.
- Remove steak and rest 10 minutes before slicing against the grain and serving.
Notes:
- For best results use either a heavy stainless or cast iron pan.
- Don’t overcrowd the pan, cook steak in batches of 2 at a time.