Pan-fried Steak
In Brazil, no plate of rice and beans is truly complete without a steak on the side. It doesn’t need to be fancy — just a good cut, a hot pan, and a few minutes.
That sizzle when the meat hits the skillet is the sound of lunch being ready.
Simple, honest, and absolutely perfect.
Ingredients (serves 2)
- 400g beef (sirloin, top sirloin, or tenderloin), cut into steaks
- 2 large onions, sliced into rings
- 2 garlic cloves, crushed or minced
- Olive oil or vegetable oil
- Salt and black pepper to taste
- 1 tablespoon butter (optional, for a glossy finish).
Instructions
- Prepare the meat: Season the steaks with salt, black pepper, and garlic. Let them rest for 10 minutes to absorb the flavors.
- Sear the steaks: Heat a heavy-bottomed pan over medium-high heat and run the water drop test before adding anything:
The water drop test:
- Heat the pan: Place the skillet over medium heat for a few minutes.
- The test: Wet your fingers and flick a few drops of water onto the surface.
- Not ready yet: If the water sizzles, spreads, and evaporates quickly — the pan is still too cold.
- Perfect temperature: If the water drop forms a small ball and starts to “slide” or “dance” across the pan — it’s ready to cook.
Once the pan is very hot, add the steaks — don’t overcrowd the pan — with no oil yet. As soon as the steaks are in, drizzle a little olive oil or add a small amount of lard around them.
When the side facing up starts to look golden around the edges, flip and sear the other side.
Cook in small batches (to avoid steaming and drying out the meat) for about 1–2 minutes per side. Remove and set aside on a plate.
Doneness guide for thin steaks:
| Doneness | Time per side |
|---|---|
| Rare | 30–45 seconds |
| Medium rare | 1 minute |
| Medium | 1 min 30 sec |
| Well done | 2 minutes |
Serve and enjoy:
Your steak is ready — now plate it alongside that delicious rice and beans and bring it to the table while everything is still hot. This is the moment every Brazilian lives for.
