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 book steak on the stove top. Follow these easy steps for How to Pan Fry a Steak in a pan or skillet.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Entree, Main Course
Cuisine: American
Keyword: how to pan fry a t-bone steak, old fashioned pan fried steak, pan fried steak, pan fried steak and gravy, pan gravy
Servings: 4 servings
Calories: 494kcal
Author: Barbara
Pan-Fried Steaks
- 2 - 4 T-bone steaks (or ribeyes), 3/4 to 1 inch thick
- Black Pepper
- 1 Tablespoon vegetable oil or canola oil
- 1 Tablespoon butter
Pan Gravy
- pan drippings from pan fried steak
- 3 Tablespoons flour
- 1 cup beef broth
- 1 cup boiling water
- 1 cup milk (optional)
- salt, to taste
How to Pan Fry a T-Bone Steak
Let steaks come to room temperature, approximately 30 minutes to an hour before cooking. Season steaks with black pepper.
Heat oil and butter in skillet until very hot.
Add steaks to hot oil, turning 3 to 4 times until crusty brown. Cook until the inside is to your desired temperature using thermometer, if needed. (See notes.)
Remove steaks to plate to rest for 5 minutes. Continue to make pan gravy, if desired.
How to Make Old Fashioned Pan Gravy
Leave pan drippings in the pan. Add flour, and stir until if turns to the color of a brown paper bag over low to medium heat.
Add beef broth and boiling water (and milk, if desired), whisking constantly for approximately 3 minutes or until thick.
Taste, and season with salt, if desired.
Serve over steak.
- 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 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.
- Serve these steaks with old fashioned creamed peas and stewed tomatoes.
- The nutritional information below is auto-calculated and can vary depending on the products used.
Calories: 494kcal | Carbohydrates: 7g | Protein: 39g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 364mg | Potassium: 656mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 186IU | Calcium: 92mg | Iron: 4mg