Pan Seared Steak + Steak Meal When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon. Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter. Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge).
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