I am not much of a cook (Irish heritage?) and am trying to learn to properly pan fry a steak but they just don't come out as good as I'd like. I'm using a cast iron skillet and have watched several youtube trying olive oil with a bit of butter. Any suggestions here on which oils to use and other techniques?

Olive oil isn't the best oil to use, peanut, vegetable and canola is all I fry in.

First step is buy good quality steaks. You sear the meat I’m a smoking hot cast iron skillet on all sides, put the pan in a 500 degree oven and finish until it reaches the desired internal temp. Remove from oven, tent the steak with foil and let it stand for 5-10 minutes.

What he said....
Also, remember, that when the steak is sitting, it will continue to cook. So if you want a Medium steak, take it out of the oven at medium rare. It will cook as it rests for the 10 mins.

I've had success under the broiler in the oven. Top rack. Door ajar.

Welp I read that wrong, I am idiot.

Correct, no olive oil. Plus olive oil has a very low smoke point of about 400 degrees, and I would think the olive oil flavor would not be the best flavor. You can use an old fashioned butter for the best flavor. The method my brother uses and other people I know do this. They get their cast iron skillet hot. They sear with butter and seasonings, one side of the steak for about 30 seconds to 1 minute, then sear the other side. They then pull the skillet off the stove and place the entire skillet with steak inside the oven to finish cooking in the skillet. In about 5-7 minutes time, you will have a medium rare to medium steak that is super tender. That is the method I have seen done several times.

When I have used my cast iron, I seared the steak first with seasoning and butter, then put the steak immediately on my wood grill to finish it off. I like the smoke cooked flavor best. But the searing first works really well.

Also, I did this with some venison. I coated the venison backstrap with some butter and seasonings. I seared and grilled the venison on a wood grill. It was the BEST venison I had ever cooked. I will be doing this method from now on.

Fitz remember that your sear will depend on the cut of meat as well.. More marbeling the better the sear...All cooking times depend on the thickness of the steak... As well always bring your steak to room temp or close to before cooking...Its a learning process but you will be happy with the outcome once you get it down.. i dont use olive oil as it gives it a "weird" taste to me... I use first quality butter or peanut oil....

I prefer wood or charcoal, but it seems such a waste to me. I can be one and done on my cheap gas grill. Pan frying is my least favorite way. Prime tenderloins are a lot like sex to me. the worst I've ever had was wonderful. This is a prime tenderloin from my gas grill.

as stated, depends on quality, cut and thickness of the steak. Pan frying is my least favorite way to cook a steak but on occasion I do for the shear speed of doing it. Thoroughly coat the steak with a little salt, garlic/onion powder and black pepper, hot cast iron, a little corn oil, a little butter and garlic. Sear the steak for a minute or two (depending on the cut & thickness) on each side while oven is warming up to 450 degrees. place cast iron in oven until internal temperature of steak hits about 125, remove from oven and tent with aluminum foil for a 5-10 minutes. this allows the steak to rest and absorb some of the juices and spice flavors. usually comes out perfect in the middle of medium rare and medium 135-140 degrees.

my favorite way is reverse sear, 30-45 minutes in the smoker running 150 degrees, then sear over hot coals ... lots of smoky goodness ... but requires considerable more time

I pan sear steaks all the time, doing another for supper tonight. Outside - Get my cast iron pan HOT. Salt & fine ground pepper only on the steak. I drop my steaks in dry, 4 min on one side 3 min on the other. Then remove & tent with foil for 5 minutes (medium). During that 5 minutes I drop my onions, garlic cloves, and whole fresh jalapeno into the hot pan with the drippings from the steak stirring constantly. Plate & serve, always turns out good. Olive oil & butter both burn, clarified butter works though but I still prefer a dry skillet. Sometimes I will smoke my steak a little first (low heat) and then sear in the pan if I'm craving smoke.

That's how I'm starting this sucker before the potatoes and carrots

This chuck is select. I can see good marbling on it but I picked it because of the large muscle.

Venison backstrap pan seared rare last night with a little red wine reduced down.

I use the recipe below. Comes out perfect every time. Typically medium rare to medium. Key is to preheat the cast iron for 20-30 minutes so it is evenly heated all the way around. Follow the directions

https://www.realtree.com/timber-2-t...ed-backstrap-with-easy-garlic-butter-pan

First start with high quality meat
Second season the cast iron correctly
Third if your olive oil is smoking it’s to hot,
Fourth don’t over cook it

^^^^MMM now that's a good rare

Love me some pan seared steaks, especially 1" thick axis. I will season steaks with course ground pepper and garlic salt and let them get to room temperature. I put a very small amount of olive oil in a cast iron skillet, get it hot, than add this stuff, which is off the charts good.....

https://chefshamy.com/all-natural-dairy-butters/garlic-butter-with-parmesan-and-basil/

2 minutes on each side and it comes out a perfect medium rare.

Cow-Doc could make that one healthy.

I will use a cast iron heat it up and put a little oil in it sear it for about 2 minutes a side. Put butter garlic and rosemary or your choice and put in oven for about 10 minutes at 350. Not as good as a grill but in a pinch it’s not bad.

Try reverse searing a steak. It will make you look like a pro, and is one of my favorites way to cook a steak.

https://jesspryles.com/recipe/how-to-cook-a-steak-with-reverse-sear-method/

I'd rather they kick a little than get one that's medium.

Thanks all. I just got my first cast iron skillet and really want to perfect steaks. I too prefer cooking over a wood/charcoal fire for the smoke taste but wanted to lean this method as well.

Sous vide for 2-3 hours at 125-130, then a quick sear on both sides (30 secs or so). Best way I've found for skillet.

But I prefer them cooked over mesquite coals.