PAN-FRIED RIBEYE STEAK
Serve this pan-fried ribeye steak next to a heaping pile of roasted garlic mashed potatoes and a salad-and your sweetie (or family) will love you for it.
Categories Valentine's Day comfort food dinner main dish meat
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl. Add lots of black pepper, to taste, and mix to create a rub for your steaks.
- Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.
- Bring a skillet to medium heat. Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. With tongs, set the steaks right into the sizzling butter/oil mixture.
- Cook for about 2 minutes on the first side, then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center.
- Let the steaks rest for a couple minutes before digging in or slice the steaks for a nice presentation and drizzle with the leftover pan sauce from the bottom of the skillet. Serve with mashed potatoes and a side salad.
PAN-FRIED STEAK
Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
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.
TRADITIONAL GAELIC IRISH STEAK WITH IRISH WHISKEY
Steps:
- Place the steaks into a marinating dish. Sprinkle with salt, pepper, beef aromatics, bay leaf, 1 tablespoon of chopped fresh herbs of own choice, 1 glass of Irish whiskey and 3 to 4 ounces of melted butter and allow to marinate in the refrigerator for 3 to 4 hours
- Remove steak from marinade and place on hot grill or pan, sealing both sides of the steak and cook to required taste.
- To make the Gaelic sauce use remaining marinade as a base and place in hot pan. Add 1 finely chopped large onion and allow to simmer until onions tender. Then add 3 large finely chopped fresh tomatoes, 3 tablespoons of tomato puree, sprinkling of herbs and allow to simmer for 5 to 7 minutes, stirring gently. Now add 1 cup of fresh cream and stir gently with wooden spoon for 3 minutes. Then add the steaks to the sauce and flambe with 1 glass of remaining whiskey.
- Remove steaks to 2 large platters, serve sauce generously from pan to platters and sprinkle with fresh parsley and selection of fresh vegetables of choice.
IRISH STEAKS
These are delicious steaks, good with potatoes, vegetables, and Irish soda bread.
Provided by IrishMountainGirl
Categories World Cuisine Recipes European UK and Ireland Irish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
- Rub steaks with cut sides of garlic clove.
- Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.
- Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.
- Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 5.7 g, Cholesterol 83.2 mg, Fat 25 g, Fiber 1 g, Protein 19.7 g, SaturatedFat 10.3 g, Sodium 107 mg, Sugar 2.5 g
PAN-FRIED STEAK WITH MARSALA SAUCE
A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.
Provided by MRSCAPIII
Categories Meat and Poultry Recipes Beef Steaks
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
- Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
- Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
- Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 4.9 g, Cholesterol 128.5 mg, Fat 20.3 g, Fiber 0.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 254.7 mg, Sugar 2.5 g
PAN-FRIED GAELIC STEAK
Make and share this Pan-Fried Gaelic Steak recipe from Food.com.
Provided by Cinnamon1025
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dry the steaks with a paper towel and season them with the black pepper.
- Heat butter& oil in a frying pan and add steaks.
- Cook steaks on medium heat to your preferred doneness, turning over once half way through.
- Remove steaks to a warm plate and pour off the fat from the pan.
- Return pan to stove and add whiskey.
- Stir, being sure to scrape up dripping from the pan bottom.
- Reduce heat and add cream.
- Simmer for few minutes, until the cream thickens.
- Season sauce with salt and pepper, and pour over the steaks.
- Serve immediately.
Nutrition Facts : Calories 1014.4, Fat 77.8, SaturatedFat 35.9, Cholesterol 311.3, Sodium 201.7, Carbohydrate 1.7, Sugar 0.1, Protein 65
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- Lightly coat your entire steak with oil. Sprinkle the salt and pepper over the entire steak. If you are cooking a thicker steak and will be finishing it off in the oven, make sure to preheat your oven to 400 degrees.
- Heat your skillet to medium/medium high heat. Once heated, add steak and cook for 5 minutes on each side. If you have a thicker steak, you can also cook on each of the long sides for 1 minute.
- To make the Garlic Butter, combine the butter, parmesan cheese, garlic and butter in a small bowl. Place in the refrigerator to cool and harden.
- Finish cooking thick/ large steaks in a 400 degree F oven for 2-5 minutes. This is where a cast iron skillet comes in handy, you can put the skillet in the oven without having to transfer the steak to an oven safe dish.
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