Easy Pan Steaks Recipe By Tasty

EASY FLAP STEAK RECIPE BY TASTY

Steps:

• Add the steak, soy sauce, pepper, and garlic to a ziplock bag.
• Remove air from the bag, seal, and rub steak in marinade.
• Marinate for at least 30 minutes.
• Preheat a medium-sized pan on high heat.
• Remove steak from marinade and pat dry.
• Coat pan with canola oil and add in steak.
• Cook on high heat, flipping the steak frequently until the internal temperature registers 135˚F (57˚C).
• Let rest for 5 minutes until cutting.
• Cut and serve.
• Enjoy!

EASY PAN STEAKS RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C).
• Season the steaks with salt and pepper on all sides.
• Heat a large cast iron pan over medium-high heat until just smoking.
• Add the butter and olive oil. Once the butter has melted, add the steaks and cook, without moving for three minutes.
• Use tongs to flip the steaks over. Add the rosemary, thyme, and garlic.
• Transfer the pan to the oven for 7 minutes for a medium steak.
• Using tongs, transfer the steaks to a cutting board. Let the steaks rest for at least 5 minutes.
• Slice and serve.
• Enjoy!

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.

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

EASY MINUTE STEAKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, briefly brown the cube steaks.
• Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.

EASY PAN-SEARED STEAK

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.