Pan-Seared Chicken Breast Steaks

Cooking method

1. Step 1:

   

   How do you sear chicken breast steaks in a pan? Gather your ingredients. The steaks come out juicier and tastier with chilled meat; from frozen they can turn out dry. First, rinse the chicken breasts, pat them dry, and slice each fillet lengthwise into two thinner pieces.

2. Step 2:

   

   Next, work over both sides of the steaks with a meat tenderizer, which makes small cuts in the top layer of the meat. Make the cuts in perpendicular pairs — first vertical, then horizontal — creating a grid of little squares (you can see the pattern in the photo). If you don't have a tenderizer, prick the fillet all over with a fork. This helps the meat absorb the salt and spices better.

3. Step 3:

   

   Put the chicken breasts in a bowl and cover them with cold or room-temperature water — enough to submerge the meat completely. Add the salt and stir to make a brine. Cover the bowl with plastic wrap and refrigerate for 20 minutes, or better yet, half an hour.

4. Step 4:

   

   When the time is up, drain off the water. Be sure to pat the fillets dry with paper towels — excess moisture will keep them from searing and they'll steam instead.

5. Step 5:

   

   Heat a shallow-sided pan over high heat. Add the vegetable oil and heat it well, then lower the heat to medium. Lay the first batch of steaks in the pan.

6. Step 6:

   

   Once the meat is browned on one side, flip it over. For me this took about four minutes.

7. Step 7:

   

   Put a little finely grated garlic on each steak and sprinkle with Italian herbs, or any other spices you like. Cook the second side for another 4 minutes.

8. Step 8:

   

   Then set a little butter on each piece of meat. As soon as it's more than half melted, flip the steaks once more. Keep them over the heat for just another minute, then serve right away. Vegetables or a salad make a perfect side. Enjoy!