Pan-Fried Steak

Place steak in pan. ( 1 minute per side, total 2 minutes for both sides of the steak )

Use your left hand to hold the handle of the pan and tilt the pan at a 45 degree angle, allowing most of the oil to ooze down away from the steak.

With your right hand, hold the steak vertically with a pair of tongs. Then pan sear all edges of the steak in the oil to a light crisp. ( 1 1/2 minutes, or until nicely browned )

Next, bring the pan back to its normal position, in contact with the stove. Place the steak back in the pan. ( cook for another 45 seconds to 1 minute per side )

When the steak is cooked, remove, and let it rest to allow juices to redistribute themselves for that perfect even color. ( 3 minutes )

Ingredients:
1 piece 1/2 inch thick, rib eye steak ( approximately 14 oz )
1 tsp salt
1 1/2 tsp black pepper
1 tsp cumin powder
1 tsp cayenne pepper
2 tsp Worcestershire sauce ( preferably Lea & Perrin )
4 tbsp olive oil
7 oz button mushroom, sliced
1/2 a white onion, cut into rings

1) Rub both sides of the steak with salt first. Then with black pepper, cumin powder, cayenne pepper, worcestershire sauce, and lastly olive oil.

2) Refrigerate for an hour or preferably overnight.

3) Remove steak from refrigerator 15 minutes before cooking.

4) Heat pan until really hot. Saute onions until slightly fragrant in 1 tbsp olive oil. Add mushroom and continue stir-frying for 1 minute. Dish up and set aside.

5) Pan-fry steaks in 2 tbsp olive oil using the above cooking tips.