Pan Fried Steak and Gravy – How to Pan Fry a T-bone Steak

Steak isn’t just for grilling. Pan Fried Steak and Gravy is the old fashioned way to cook steak on the stove top. Follow these easy steps for how to pan fry a steak in a pan or skillet.

After you are done frying, do NOT wash your skillet until you use what’s in it to make a pan gravy to serve over your steak, potatoes or whatever you want!

Pan Fried Steak and Gravy

All these years, I’ve been saving my beef steaks for the warmer weather in summer so that I can toss them on the grill for dinner. Typically, I marinade my beef steaks in an easy marinade (like this 3 ingredient steak marinade), and then give them a quick grill until they are medium rare.

Unbeknownst to me, steaks can be prepared on the stove top for an equally delicious dinner option.

As I was reading Food From an American Farm, which has a treasure chest of old fashioned recipes, I stumbled upon this Pan Fried Steak with Gravy recipe.

Pan Fried T-Bone Steak Recipe

It was like a lightbulb went off in my head.

I’m not talking about cubed steak which is traditionally fried up and served with gravy. That’s something that I cook often for my hungry family. Find that recipe here!

This pan fried steak recipe is for T-bone steaks or a ribeye steak. Yes, you can pan fry a ribeye or pan fry a T-bone steak in a skillet, and it can still be juicy inside. There are a few tips that you need to know to ensure you get a juicy, pan-fried T-bone steak.

How to Get a Juicy Pan Fried T-Bone Steak

There’s several important steps to follow to ensure you avoid getting a dry, tough pan-fried steak.

1. Be sure your steaks are at room temperature. If you pull the meat straight from refrigerator and the meat is cold, it affects the cook time of the steak. Let the steak sit at room temperature for 30 minutes to an hour before pan-frying.
2. Use the right types of fat to fry the steak. Different types of oils have differing smoke points which is the temperature in which smoke appears and foods can burn resulting in off-flavors. A combination of vegetable oil and butter works great for frying.
3. Get your frying pan or cast-iron pan with the oil screaming hot. If your oil isn’t hot enough, several things could happen including your steak sticking to the bottom and not browning properly.
4. Don’t crowd your pan. You may need to use multiple skillets or fry up in batches if you are frying more than two steaks.
5. Use a thermometer to get the exact temperature you are wanting.
   120º F – 125º F = rare                                                                                                                                          125º F – 135º F = medium rare
   135º F – 145º F = medium
   145º F – 155º F = medium well
   155º F or higher = well done
6. Once cooked, let the steak rest for 5 minutes before cutting to prevent the juices from leaving the meat.
7. If all else fails and you get a dry steak, hide it with homemade gravy. No one will know!

Ingredient List for Pan Seared Steak

• Beef Steak (preferably T-bone or Ribeye steaks)
• Black Pepper
• Vegetable Oil or Canola Oil
• Butter

Old Fashioned Pan Gravy Ingredients

• Pan drippings (from the meat you fried)
• All Purpose Flour
• Beef Broth
• Boiling Water
• Milk (optional)
• Salt

How to cook steak on a frying pan

Step by Step Instructions

1. Bring steaks to room temperature for 30 to 60 minutes.
2. Season steaks with black pepper.
3. Heat vegetable oil and butter in a large skillet or cast iron skillet until very hot (medium-high heat)
4. Add steaks, turning over 3 – 4 times until the outside is crusty golden brown. Cook the inside to personal preference.  A meat thermometer is the best way to gauge the doneness
5. Remove steaks to a paper towel-lined plate and cover with foil.  Make pan brown gravy to serve with the pan fried steaks, if desired.

For the full ingredient amounts for how to cook steak in a pan, scroll to the recipe card at the bottom of this post. 

How to Make Pan Gravy

1. Add flour to the pan drippings, stirring until the flour is the color of a brown paper sack.
2. Whisk in beef broth and water (or milk) to the flour mixture. Continue whisking constantly for approximately 3 minutes.
3. Taste and add salt to your preference.
4. Serve over fried beef steaks.

Recipe FAQs

• Use ribeye steaks or T-bone steaks for this old fashioned pan fried steak recipe.
• We use 3/4 inch to 1 inch thick steaks, adjust cooking time if yours are thinner or thicker.
• A large skillet or cast iron skillet works best.
• If you’re pan frying more than 2 steaks, consider using two skillets or fry in batches.
• A meat thermometer is the best way to cook a steak perfectly.  Follow these temperature ranges:
  • 120º F – 125º F = rare                                                                                                                                       125º F – 135º F = medium rare
    135º F – 145º F = medium
    145º F – 155º F = medium well
    155º F or higher = well done
• For extra flavor, make a pan seared steak with butter by adding a thin slice of butter to the top of the steak right as it finishes cooking.
• Whole milk works best for gravy, but any type will work.
• If desired, add seasoned salt, garlic powder, onion powder and/or paprika to the flour for the gravy.
• Check out our Amazon Store for some of our favorite items, including a meat thermometer!

Recipes Using Steak

 Simple Marinade for Steak

Crockpot Swiss Steak

How to Cook Pork Steak in the Oven

Grilled Pork Shoulder Steak

3 Ingredient Steak Marinade

Why is my pan fried steak tough?

Your pan fried steak might be tough if it’s overcooked or if you didn’t let it rest before cutting. Also, using the wrong type of steak for pan frying can result in toughness. Ensure you’re using ribeye or T-bone steaks which are best suited for pan frying