This method results in steak that is well done on the outside but still pink on the inside. Of course timing is everything, but how long you give the steak depends on how thick it is, the pan you use and how hot the pan is.
As a guide for a 2cm thick rib eye steak, with the pan on high heat and the oil smoking, I give oit 2 minutes on the first side followed by 1 minute on the second side which produces a crusty exterior and a rare interior.
Ingredients
Steak, seasoned well with salt and pepper to taste
Olive oil
Butter
Equipment
A heavy bottom frying pan
Method
1. Heat the oil and butter in the pan on a high heat.
2. Put the steak in the hot pan and cook. Do not disturb the steak as it cooks.
3. Turn the steak over and again leave to cook.
4. Remove from the pan and eat it while it is hot. Good with Casear Salad.
