Steak - Pan fried

150 - 200 Gram Steak Fillets x 2 portions

(Ribeye, Sirloin or Fillet)

1/2 Teaspoon Spur Steakhouse Signature Seasoning

1/4 Teaspoon Paprika

1/2 Teaspoon Salt

2 Tablespoons Olive Oil

1 Tablespoon Butter

Optional

1 Tablespoon Spur Original & Spicy Grill Basting Sauce

1 Sprig of Thyme

1. The steak fillets should be cut into 1.5 - 2 cm thick disks and should be at room temperature before cooking.

2. Wash the steak and pat dry with a paper towel.

3. Sprinkle the dry spices onto the steak and allow to marinate for 30 mins.

4. Heat a pan on the stove on high.

5. You can oil the steaks or add the oil to the pan.

6. Place the steaks in the pan ensuring not to overcrowd the pan. 

7. Fry for about 2 mins then turn the steak over and fry for 1 min, flipping over every minute.

8. Turn down the heat and add the butter for the last minute and baste the steak with the pan sauces.

• Optionally coat each steak lightly with the basting source just before removing.

• Optionally add the Thyme.

9. Steak cooking times:

• Rare - 3 Mins.

• Medium Rare - 4 Mins.

• Medium Well - 6 Mins

• Well - 8 Mins.

10. Allow the steak to rest after removing from the pan.