PAN-SEARED STEAK
With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
- Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
- Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.
Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g
EASY PAN-SEARED STEAK
The cast-iron skillet is essential for this recipe. Iron is heavy, and that means an iron pan holds the heat and distributes it evenly, so it browns well rather than scorching the food in some spots and leaving it pale in others. It's also nonstick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
Steps:
- With paper towels, dry steaks. Rub meat all over with oil, salt, and pepper.
- Heat a cast-iron skillet on medium-high until a drop of water sizzles when it hits the pan.
- Cook steaks in hot skillet 5 minutes. Flip; cook until medium rare, 5 minutes more. Cook strip steaks in two batches.
EASY PAN STEAKS
Steps:
- Preheat your oven to 450 F. Heat the butter and olive oil in an oven-safe skillet over medium-high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE-finger pinch.)
- When the butter has melted and the oil is heated, add your steaks to the pan to get a nice golden-brown sear on them. This should take about 2 minutes on each side. Then place your pan in the oven until the steaks are cooked to your preference, 7 to 9 minutes. (Eight minutes makes a perfect medium, my favorite!)
- Allow the meat to rest 5 minutes before slicing and serving. These rosemary-infused steaks are nothing short of delicious.
SAVORY PAN-SEARED TUNA STEAKS
These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.
Provided by meg_in_quebec
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
- Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)
Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.
Provided by Grif
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h22m
Yield 2
Number Of Ingredients 8
Steps:
- Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
- Heat olive oil in a cast-iron skillet over high heat.
- Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
- Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
- Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
- Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g
PAN-SEARED STEAK
Make and share this Pan-Seared Steak recipe from Food.com.
Provided by swirlycinnacakes
Categories Meat
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Brush both sides of the steaks with oil and season generously with salt and pepper.
- Heat a large, heavy skillet over high heat. Add the steaks and sear on one side, about 5 minutes. Turn and sear on the second side for 3 to 4 minutes for rare, 5 to 8 minutes for med. Serve hot.
Nutrition Facts : Calories 120.2, Fat 13.6, SaturatedFat 1.8
PAN-SEARED STEAK WITH GARLIC BUTTER
This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 7
Steps:
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
- Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
- Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
- Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.
Nutrition Facts : Calories 542 kcal, Carbohydrate 1 g, Protein 46 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 154 mg, Sodium 991 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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