Grilled or Pan Fryed Steaks?

Just panfryed some ribeyes, and I'm digging it.


I use a iron skillet with a little virgin olive oil and season the steaks with teriyaki/salt&pepper/onion powder cooked on med high for a couple of minutes each side, make ya wanna slap yo mammma.


Don't get me wrong I love me a med to rare steak grilled any day of the week, but I'm liking the pan fry a little better.

What say you?

You can get a really nice crust with a good hot skillet, but my preference is mesquite grilled for flavor.

both ways are good! youre right about cooking them in the skillet with olive oil.........they are bad @$$ that way.......we do it all the time

Love pan fried!

I've never tried this! Seems like the outside wouldn't be seared. Still sounds good, tho. What kind of center will 2 1/2 minutes per side give you?

Just a tad over med rare, I do the process twice 2 minutes per side, now the ribeye package I had weighed 1.5 pounds with 4 steaks so they were thin cut, If your a good sized lad you may need more but two was enough for me and one for the wifey.

Ive done that in camp before, but I use enough bacon grease to slick the skillet. I like them that way, have a different flavor to me that kind of calls for a condiment.

But all things equal, I'll take mine over coals, preferably mesquite and then put on a plate heated to 400 degrees. That sucker will sizzle and bubble til you are nearly thru with it and it keeps my baked potato hot and melted as well.

A great pan seared version is use a seasoned iron skillet and canola oil.Dont preseason the meat,get the pan really smokin' hot,sear one side then take it out with tongs(never poke a fork into a good steak, A. it gives the juices a place to drip out from. B. It introduces the bacteria on the outside of the steak to the inside,where if you like rare or medium rare steaks, may not kill the bacteria.) Let the pan heat back up and sear the other side of the steak.Season with sea salt just a little. Pepper,espesially fresh ground,bitters when cooked and will make the steak taste bitter.Put a little good wine in the pan,cover, and reduce temp to very,very low.Cook to just under desired temp.(it will continue to cooked on it's own when removed) and and remove steak to a wire rack to rest for 5-7 minutes depending on the steak thickness.You will notice your' steaks being more tender and juicy when you let it rest on the rack.Also,cooking it like this allows you to taste the meat and not just the spices.

We did strips last night. These were cooked over direct heat with pecan wood.

My wife is out of town for the weekend , so last night I picked up a pack of thin rib eyes from HEB. A little New York steak seasoning I got some place and a dash of garlic powder and I cooked them in a bit of olive oil about 2 minutes per side. One was so good I went back and ate the other.

Scurvy Dog that looks outstanding!!!

looks dang good scurvy dog!!

That's how a steak should look.

Steak's on the menu tonight, now. Looks really good.