Q&A for How to Cook Steak in a Frying Pan

Pepper and some Montreal seasoning. Let the steak sit at room temperature for 15-20 minutes. Add some olive oil and a pat of butter to the frying pan, on high; sear the meat, turn over and sear other side. Turn heat down to low-med and finish to desired doneness, longer for well done. You can also put the steak in the oven to finish cooking.

Relax your left hand and touch the tip of the index finger of your right hand to the muscle between where the base of the thumb and the base of the index finger are closest. This is analogous to the feel of a rare piece of meat. Close the relaxed left hand and repeat. This is what a medium burger or steak feels like. Next make a tight fist with the left hand and press on the same muscle. This is what well done feels like.

Yes, but don't let it smoke. Olive oil burns at lower heat than canola oil. Olive oil is a healthier oil, though. When any oil starts to burn or smoke, that is when the oil turns bad.

Simply use the same steps, minus the addition of the salt! Marinade is a great way to add flavor to your steak.

Never. Use tongs to flip the steak while frying. If you use a fork to pick it up, juices can easily escape during the cooking process, which will dry out the steak.

Yes you can, though you may want to grease the pan a little bit first just to be sure and to add a little bit extra flavor to the steak.

Mix 2 Tbsp oil, 1/4 cup soy sauce, 1/4 cup honey, 2 Tbsp brown sugar, 2 Tbsp vinegar, 1 1/2 tsp ginger and a pinch of garlic in a pot, then warm on medium heat until honey becomes liquid and flavors meld (about 10 minutes). Cool to room temp, place steaks in a Ziploc bag, add marinade, suck out air and throw in fridge. Marinade for 8 - 24 hours. Remove from fridge, rinse steaks and pat dry with a paper towel, let sit on a plate for 1 hour, then grill.

The oil is used to provide a buffer between the steak and the pan. This protects the steak from getting excessively burnt as the inside gets cooked.

If your oil is smoking, it is already burnt and bitter and close to igniting. Add oil to a hot, cast iron pan and start cooking when the oil begins to shimmer.

You can, but it would ruin a good cut of meat. You usually slow-cook your tougher and more sinewy meats, like roasts and brisket.

Mix 2 Tbsp oil, 1/4 cup soy sauce, 1/4 cup honey, 2 Tbsp brown sugar, 2 Tbsp vinegar, 1 1/2 tsp ginger and a pinch of garlic in a pot, then warm on medium heat until honey becomes liquid and flavors meld (about 10 minutes). Cool to room temp, place steaks in a Ziploc bag, add marinade, suck out air and throw in fridge. Marinade for 8 - 24 hours. Remove from fridge, rinse steaks and pat dry with a paper towel, let sit on a plate for 1 hour, then grill.

It would be better to use a combination of butter and oil; the oil will help keep the butter from burning and you will get the taste of both. Butter has a much lower smoking point and will burn. Clarified butter would be best, if using butter.

It depends on how thick your steak is. If the steak is around 1 inch thick, 3 minutes each side on a very hot pan should suffice.