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Perfect Pan-Seared Steak

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1 bone-in or boneless rib eye steak or sirloin steak at least 1 ½ pounds, cut to at least 1 ½ inches thick

Pinch of salt

Freshly ground black pepper

2 teaspoons extra-virgin olive oil

3 tablespoons butter

2 peeled garlic cloves, left whole

Few sprigs fresh parsley, including stems

Optional: Wine and stock (chicken, beef, veal,etc.) and butter for deglazing the pan and making a delicious pan sauce

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