Because pan-frying occurs over high heat with no added moisture, you need to start with cuts that are naturally tender.
  The point of pan-frying - other than to get dinner on the table quickly - is to produce a flavorful brown crust on the meat while keeping the inside rare. A browned crust adds both flavor and a textural contrast to the juicy interior meat.
  To pan-fry perfectly, you'll need a heavy pan big enough to hold the meat without crowding it and without allowing too much extra room (things tend to burn if there are large patches of unused pan). A heavy pan gets and stays hotter, distributes heat more evenly and browns the meat better than a lightweight pan.