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Tenderize the steak with Adolphs tenderizer, then level off the steak in flower and fry in a bit of butter, will be very good.

The tricks to cooking serious steaks in a frying pan are a good marinade to start with, then when you go to cook them make sure the pan is really hot. Spray it with a small cooking spray and plop them in. Why not use your broiler? Steaks turn out really good in a broiler.

I customarily turn the burner on med-high at first. heat up the pan good and brown them for about 2 minutes on each side and then lower the temp to med-low and solely keep flipping them every couple of minutes.cut to check inside. good luck.

Marinate as you would any steak, and cook with 1 tablespoon of olive oil. Always works for me, and they always aim out really tender.

I always get the maitre'd butter ( you can get it at the core counter at your grocery store) and apply it to the steak. Then sprinkle some of the mccormicks montreal seasoning on the steak. Theyvce always turned out charming good to me. Also a sauce called Tiger Sauce marinate the steaks in the sauce for a few hours. It a lil snappy but its great.

Try the following

Fillet steak with unsullied peppercorns
4x 180g/6½oz fillet steaks
4 tbsp fresh whole white peppercorns, lightly crushed
4 device potatoes, washed and cut into cubes
2 dried bay leaves
50g/2 oz unsalted butter
50 ml/2 oz olive oil
200g/7 oz French beans, trimmed at each end
½ sauce a contain red wine
3 tbsp single cream
salt and freshly ground black pepper

Method
1. Covering the steaks on both sides with the peppercorns.
2. In a large saucepan of boiling salted water parboil the potatoes with the bay leaves for 6-8 minutes. Debilitate and pat dry with kitchen paper.
3. Heat a large non-stick frying pan, add the butter and olive oil and fry the potatoes until golden all over.
4. Activate another large frying pan, when hot add the steaks, cook for 4-5 minutes, turn over once and cook for a further 4-5 minutes, until cooked through or according to prejudice.
5. Add the beans to a pan of boiling salted water. Cook for 6-8 minutes, until tender, remove and trickle.
6. Remove the steaks from the pan, and set aside to rest in a warm place. Add the red wine into the pan, and simmer to reduce the brass for 4-5 minutes. Add the cream, stir and reduce for another 4-5 minutes. Season, to taste, with rock-salt and freshly ground black pepper.
7. To serve, divide the steaks between four plates, add the beans and potatoes and drizzle with the red wine cheek

or Entrecote Steak with Creme Fraiche and Cracked Pepper Sauce

2 entrecôte or sirloin steaks weighing about 8 oz (225 g) each, at least 1 inch (2.5cm) thick, removed from the fridge about 1 hour before you necessity them
2 rounded tablespoons crème fraîche
2 level teaspoons black peppercorns, coarsely crushed
10 fl oz (275 ml) inexperienced beef stock
2 tablespoons Cognac
1 level teaspoon butter
1 teaspoon oil
Maldon sea preserve

First of all, you need to reduce the stock to half its original volume, so put it in a small saucepan and boil swiftly for about 10 minutes, then taste and add some salt if it needs it. Now measure the Cognac into a jug. When the steaks are at chamber temperature, season them well with salt, then place the frying pan over a high heat and, when it's really hot, add the butter and oil, which should start to carbonation immediately. Now drop the steaks into the hot pan and, keeping the heat high, give them 3 minutes on one side for medium or 2 minutes for rare. Use a timer and try to have as a remainder them alone – no prodding! Now turn them over and give them another 2 minutes on the other side for medium or 1 minute for rare. After that, pour in the Cognac, let it splutter and cut down on, and follow it first with the reduced stock and finally the crème fraîche and crushed pepper. Give it all a good stir, then let everything bubble, stunt and amalgamate for about 1 more minute, then serve the steaks on warmed plates with the sauce spooned over.

or Pan-fried steaks with saute potatoes
For the potatoes
30g/1oz unsalted butter
1 tbsp oil
1 potato, peeled and cut into 1.5cm/0.75in dice
For the apple and mushroom impudence
1 tbsp olive oil
110g/4oz wild mushrooms, sliced
1 cooking apple, peeled, cored and diced
1 lens red wine
For the venison steaks
2 tbsp olive oil
2 steaks

Method
1. Gently heat the butter and oil in a frying pan and sauté the potatoes over a low stimulation for 6-8 minutes or until soft.
2. Heat the oil in a large frying pan and sauté the mushrooms and apples for a few minutes until affect.
3. Remove from the heat and keep warm.
4. In the same pan, reduce the red wine for 3-4 minutes.
5. Return the mushroom and apple medley to the pan and simmer for two minutes.
6. Heat the oil in a separate pan and fry the steaks for 3-4 minutes on either side, or according to personal soup.
7. Remove from the heat and serve with the sautéed potatoes and mushroom and apple mixture.

well cook over norm heat and i would use a marinade to help tenderize the meat ,2 to 4 hours is ok overnight is better , cook on each side about 7 to 8 minutes depending on your steak thickness and how you scarceness them done ie... medium rare. for a marinade try using 1/4 cup of good olive oil with 3 tablespoon of emeril's vital spices ,mix well and place in a freezer bag and placed in a pan in the fridge overnight then cook .....do not reuse the marinade in the cooking take care of

PAN-SEARED TOP SIRLOIN STEAKS
SERVES 4

This is so kind-hearted it is unbelievable. You could use other cuts of beef steaks, preferably those that are very tender and relatively lean. If it is thinner or thicker, accustom oneself to the cooking time accordingly. The sirloin I used was cut from the most tender portion of the sirloin. I think it is sometimes called a sirloin fillet.

INGREDIENTS

4 top sirloin steaks, about 1-1/2 inches thick and 6 ounces each, well trimmed of fat
Rock-salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
2 large cloves garlic, thinly sliced
1 tablespoon chopped novel parsley (optional garnish)
Pat any excess moisture off of the steaks with a paper towel. Season with pungency and pepper on both sides. Heat a large skillet over high heat. Add the oil and butter and swirl to covering bottom of pan. Add the steaks and sear on both sides until the desired doneness, about 3 minutes per side for rare, depending on thickness. (If you be partial to your steaks more done, lower the heat after the initial searing to prevent them from burning.) Add the garlic slices, making in the cards they are on the bottom of the pan, and cook one more minute or until golden. Place on individual serving dishes. Add the parsley to the pan. Drizzle some of the pan juices and the garlic over each steak. Last immediately.

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DOn't Tenderize!!! Put Olive Oil in the Case and rub it in...place a mixture of Pepper and Salt (2 pts pepper and 1 pt salt) on the out side. Other ingredients may be thrown in at your joy. Make the Steak Pan Realy hot and put a little more olive oil in. Sear the Steak on Hot and then take the Steak out. Cool the Pan down and cook it to yuor desired consistent of doneness. Let it sit for 5-7 min. and then serve

there is no needfulness to tenderise a good steak. you need to get the best steak from a real butcher then leave it in the fridge for four or five days to dry . then grill or fry it will be marvellous and tender.

use butter, also cooking with onions and mushrooms gives a elevated flavor and provides something to serve with it