Pan-Fried Steak

By adriennehannis

Ingredients

• Mustard Sauce (optional):
• 1 beef steak, about 1/3 pound, boneless, or 3/4 pound with bone
• 1/4 teaspoon coarsely ground black pepper
• 1/8 teaspoon garlic powder
• 1 tablespoon butter, softened to room temperature
• 1/2 teaspoon prepared mustard
• 1/2 teaspoon lemon juice
• 1 teaspoon butter
• 1 teaspoon olive oil

Details

Servings 1

Preparation

Step 1

Trim away as much fat as possible from the edges of the steak. Pat the steak dry with a paper towel to prevent the oil from spattering when you begin cooking. Place the steak on a plate.

Combine the black pepper and garlic powder in a small dish. With the back of a spoon, rub half the mixture onto one side of the steak. Turn the steak over and rub the rest of the mixture onto the other side.

Prepare the mustard sauce, if using, by mashing the 1 tablespoon butter, mustard and lemon juice together with a fork. Set aside.

Heat the 1 teaspoon butter and olive oil in a frying pan over medium-high heat. When the butter bubbles, put the steak in the pan. For medium-rare, cook a 1/2 inch thick steak for 2 min. per side. For well-done, cook a 1/2 inch thick steak for 3 min. per side. For thicker steaks, add an extra 1 to 2 minutes per side for medium-rare or well-done. Serve with mustard sauce.