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
PAN-ROASTED STEAK DINNER
Include fresh veggies and rice to round out this tangy steak dinner. Our Pan-Roasted Steak Dinner will be sure to surprise and excite the whole family.
Provided by My Food and Family
Categories Meal Recipes
Time 1h5m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over steak in shallow glass dish; turn to coat both sides of steak. Refrigerate 30 min. to marinate.
- Heat oven to 400°F. Spray large ovenproof nonstick skillet with cooking spray; heat on medium-high heat. Remove steak from marinade; discard marinade. Place steak in skillet; sprinkle with pepper. Place onions around steak. Cook 3 min. or until bottom of steak is well browned. Turn steak over; turn off heat. Toss broccoli and carrots with remaining dressing. Add to skillet; mix with onions. Place skillet in oven.
- Bake 18 to 20 min. or until steak is medium doneness (160°F). Meanwhile, cook rice as directed on package.
- Cut steak across the grain into thin slices. Place meat on serving plates; top with vegetable mixture. Serve with rice.
Nutrition Facts : Calories 360, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g
SHEET-PAN STEAKHOUSE DINNER
We all have our favorite steakhouse, and a go-to meal on their menu, but you don't have to wait to be seated with our sheet pan steak. With just 20 minutes of prep you can serve up sheet pan steak, potatoes and asparagus just like your favorite steakhouse would, but in the comfort of your own home. But it's more than just steak and potatoes, the fresh herb butter gives this recipe that steakhouse touch and a depth of flavor you'll fall in love with all over again.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Move one oven rack to center and one 6 inches below broiler.
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- Toss potatoes in 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan, cut side down. Bake on center rack 25 to 30 minutes or until tender.
- Meanwhile, in small bowl, mix butter, parsley, thyme, garlic and remaining 1/4 teaspoon pepper; set aside. In shallow bowl, mix asparagus, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Gently toss to combine.
- Remove pan from oven, and transfer potatoes to plate; cover to keep warm.
- Set oven control to broil.
- Season each of the steaks with 1 teaspoon grill seasoning; place on sheet pan. Place sheet pan on top rack; broil steaks 5 minutes. Remove pan from oven, turn steaks over and arrange asparagus around steaks. Place back on top rack, and continue to broil 4 to 6 minutes or until steaks are desired doneness (135°F for medium) and asparagus is just tender. Turn oven off.
- Transfer steaks to cutting board; let stand 5 minutes. Meanwhile, place potatoes back on pan with asparagus, and return to oven, which is turned off, 4 to 5 minutes or until potatoes are warm and asparagus is tender.
- Place a dollop of the butter mixture on top of each of the steaks. Serve steaks with potatoes and asparagus.
Nutrition Facts : Calories 720, Carbohydrate 40 g, Cholesterol 190 mg, Fat 6, Fiber 6 g, Protein 61 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1930 mg, Sugar 4 g, TransFat 1 g
PAN SEARED & OVEN ROASTED GARLIC BUTTER STEAK
The most tender and succulent steak dish I have ever prepared ! Easy and elegant. Start with room temperature steaks for excellent results. Serve with potatoes, vegetables, crusty bread and red wine for your very own feast!
Provided by Miss Issauga
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees.
- Mix parsley and garlic. Sprinkle lightly with salt and mash slightly to mix, then mix with butter.
- Melt the butter mixture over low heat in a small pan.
- Season both sides of the steak with salt and pepper and place a heavy pan or iron skillet over high heat. Lightly coat pan with oil when hot. Sear the steak until browned on one side (5 minutes). Turn the steak and brush the top generously with the flavored butter.
- Place into the heated oven and cook to your preference (check after 5 minutes by cutting into the center of one of the steaks). The meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish.
- Pour remaining butter and any pan juices over the meat and let it stand for a few minutes before serving.
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-ROASTED STEAK WITH CRISPY BROCCOLI
Steps:
- Place racks in upper and lower thirds of oven; preheat to 425°F. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35-40 minutes. Season with more salt and pepper if desired.
- Meanwhile, mix shallot, lime juice, and 1/2 tsp. salt in a small bowl. Set aside.
- Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak.
- Mix cilantro, capers, jalapeño, and remaining 3/4 cup olive oil into reserved shallot mixture. Reserve 1 steak and 1/4 cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli.
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PAN SEARED OVEN ROASTED STEAK - IMMACULATE BITES
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- Allow the steak to rest at room temperature for 30-40 minutes, this helps to obtain final internal pressure easily. Preheat oven at 400F.
- Pat the meat dry using paper towels. Season steak generously with salt and steak seasoning and allow meat to sit at room temperature for about 1 hour.
- Melt butter and oil in a 12-inch cast iron (or oven safe pan) over medium high heat. Sear both sides of the steak in the heated skillet until a slight dark crust has formed, about 4-5 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly. After searing throw in crushed garlic and rosemary.
- Transfer pan to the preheated oven. And cook until an instant read thermometer reads 140F to 145F (for medium rare), about 7-10 minutes (cooking time will depend on the thickness of the steak).
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