Pan-Fried Lamb Steak

Name: Pan-Fried Lamb Steak
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 lamb steaks; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ¼ teaspoon ground cumin

User Reviews

5.0

51 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
20 mins
Servings
2 servings
Calories
617 kcal
Course
Main Course
Cuisine
American

Pan-Fried Lamb Steak

Winston Campbell

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Lamb steak is a delicious alternative to beef. Minimally seasoned and quickly pan-fried, this recipe is ready in 20 minutes.

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Ingredients

Servings

2 lamb steaks 1-inch-thick, 8 ounces each
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
¼ teaspoon ground cumin

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Instructions

Heat a well-seasoned, large cast-iron skillet over high heat until smoking, for about 4-5 minutes.
Season the steaks with kosher salt, black pepper, and ground cumin.
Add the steaks to the hot skillet. Cook until a brown crust forms on the bottom, about 2 minutes.
Flip the steaks and cook them for 2 more minutes on the second side.
Finish by cooking the strips of fat on the edges, about 30 seconds for each edge.
Transfer the steaks to plates, loosely cover them with foil, and allow them to rest for 5 minutes before serving.

Notes

You don't want to overcook these steaks, or you'll end up with tough meat. So it's best to aim for medium-rare.
To ensure medium-rare doneness and still cook the steaks enough to create a nice crust, cook them right out of the fridge. Don't let them get to room temperature before cooking. A 1-inch-thick steak should be pan-fried for no longer than 2 minutes per side, plus a few seconds on the edges.
However, the CDC recommends cooking steaks and roasts to 145℉.
Rest the steak before eating to allow juices to redistribute and settle.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can reheat them in the microwave, covered, at 50% power. But since reheating steak often causes it to become overcooked, I prefer to slice the leftovers and use them cold in a salad.