Pan Seared Sirloin Steak Recipes

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PAN SEARED SIRLOIN STEAK



Pan Seared Sirloin Steak image

Make and share this Pan Seared Sirloin Steak recipe from Food.com.

Provided by looneytunesfan

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb boneless beef top sirloin steak
3/4 teaspoon lemon pepper seasoning
1 tablespoon grated lemon peel
1 tablespoon soy sauce
2 tablespoons olive oil

Steps:

  • Sprinkle beef with lemon pepper seasoning. In a small bowl, mix lemon peel, soy sauce and 1 tablespoon of the oil; brush over both sides of the beef.
  • In a 10 inch nonstick skillet, heat remaining tablespoon oil over medium heat. Add beef; cook 10 to 12 minutes or until browned on both sides and desired doneness.

Nutrition Facts : Calories 320.5, Fat 25.1, SaturatedFat 8.3, Cholesterol 76, Sodium 311.7, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 22.1

PAN SEARED STEAK (FROM ALTON BROWN)



Pan Seared Steak (From Alton Brown) image

This might even be better than grilling and is just as easy! (No joke!) Super tender, super juicy, super flavorful! Can't go wrong with Alton Brown! Note: Cooking time includes time to bring steaks to room temperature.

Provided by Dwynnie

Categories     Steak

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 3

1 rib eye steaks or 2 New York strip steaks, 1 1/2-inch thick
vegetable oil, to coat
kosher salt & fresh ground pepper

Steps:

  • Remove steak(s) from fridge and start bringing them to room temperature.
  • After 30 to 45 minutes, place a 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees F.
  • When oven reaches temperature, remove the pan and place it on a burner over high heat.
  • Coat steak(s) lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
  • Immediately place steak(s) in the middle of the hot, dry pan. Cook 30 to 60 seconds without moving. Turn the steak(s) with tongs and cook another 30 to 60 seconds, then put the pan straight into the oven for 3 to 5 minutes. Flip steak(s) and cook for another 3 to 5 minutes. (The time in the oven depends on how rare you like your steaks. The time given is for medium, but depends on number of steaks, etc. as well.)
  • Remove the steak(s) from the pan, cover loosely with foil, and rest for 2 minutes.
  • Serve whole or slice thin and fan onto plate.

EASY PAN-SEARED STEAK



Easy Pan-Seared Steak image

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

2 one-inch-thick boneless sirloin steaks (or 4 one-inch-thick strip steaks)
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper

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.

PAN-SEARED STEAK



Pan-Seared Steak image

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

1 tablespoon vegetable oil
1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature
Coarse salt and cracked (butcher-grind) pepper
Steak Butter

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

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)



Cast Iron Pan-Seared Steak (Oven-Finished) image

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

2 (6 ounce) beef top sirloin steaks
2 cups orange juice
1 cup apple cider vinegar
½ cup Worcestershire sauce
2 teaspoons olive oil
1 ½ tablespoons steak seasoning (such as Fiesta Brand® Uncle Chris'), or to taste
freshly ground black pepper to taste
sea salt to taste

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

REVERSE-SEAR STEAK RECIPE BY TASTY



Reverse-Sear Steak Recipe by Tasty image

There are many, many ways to cook a steak, and each person likes theirs juuuuust a tad differently. But did you know you can reverse-sear a steak? Yup, that's a thing. Seasoned with some fresh rosemary and thyme and slathered generously with butter, this reverse-sear steak method might change the way you cook your steak for good. Give it a try now.

Provided by Robert Broadfoot

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

1 thick rib eye steak, 2 in (5 cm) preferably USDA prime
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
3 tablespoons canola oil
2 tablespoons butter
2 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

Steps:

  • Preheat oven to 200°F/95°C.
  • Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
  • Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
  • Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
  • Sear the steak for 1 minute on one side, then flip.
  • Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
  • Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
  • Turn the steak on its side and cook to render off any excess fat.
  • Enjoy!

Nutrition Facts : Calories 525 calories, Carbohydrate 2 grams, Fat 48 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams

PAN-SEARED SIRLOIN STEAK



Pan-Seared Sirloin Steak image

A few seasonings turn a steak into something special in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

1 lb boneless beef sirloin steak (1 inch thick)
3/4 teaspoon lemon-pepper seasoning
1 tablespoon grated lemon peel
1 tablespoon soy sauce
2 tablespoons olive oil

Steps:

  • Sprinkle beef with lemon-pepper seasoning. In small bowl, mix lemon peel, soy sauce and 1 tablespoon of the oil; brush over both sides of beef.
  • In 10-inch nonstick skillet, heat remaining tablespoon oil over medium heat. Add beef; cook 10 to 12 minutes or until browned on both sides and desired doneness. Cut into 4 serving pieces.

Nutrition Facts : Calories 190, Carbohydrate 0 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g, TransFat 0 g

PAN-SEARED STEAK WITH GARLIC BUTTER



Pan-Seared Steak with Garlic Butter image

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

2 lbs New York Strip Steaks (2 steaks) (or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4" thick))
1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil)
1 1/2 tsp sea salt
1 tsp black pepper (freshly ground)
2 Tbsp unsalted butter
2 cloves garlic (peeled and quartered)
1 sprig fresh rosemary

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

PAN-SEARED STEAK AND ONIONS



Pan-Seared Steak and Onions image

Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 large onions, sliced
1 boneless sirloin steak (about 2 pounds)
Salt and pepper
1/2 cup bourbon

Steps:

  • In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
  • Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
  • Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
  • To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

PAN-SEARED BEEF STEAKS



Pan-Seared Beef Steaks image

I often pan-sear steaks Vietnamese style, with lots of garlic, black pepper, and Maggi Seasoning sauce, a favorite condiment of the Vietnamese. Thinly slice the steaks so guests may help themselves with chopsticks, plus the juices released are delicious mixed into a bowl of rice. Or, make the steaks part of a Western knife-and-fork meal (bit-tet is the Viet transliteration of the French bifteck) and serve with crispy fried potatoes instead of rice (see Stir-Fried Beef with Crispy Fried Potatoes, page 140, for guidance on cooking the potatoes).

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 5

4 New York strip (top loin) or tri-tip (bottom sirloin) steaks, each 8 to 10 ounces and about 1 inch thick, or 2 to 2 1/2 pounds top sirloin steak, about 1 inch thick
4 large cloves garlic, minced
3/4 teaspoon black pepper
3 tablespoons Maggi Seasoning sauce, preferably Chinese made, or light (regular) soy sauce
3 tablespoons canola or other neutral oil

Steps:

  • Trim the steaks of any gristle. If you are using top sirloin, cut into 4 steaks of roughly equal size. To make the marinade, in a shallow bowl large enough to accommodate the steaks, combine the garlic, pepper, Maggi sauce, and oil and mix well. Add the steaks and use your fingers to coat all sides. Set aside for 30 minutes, turning the steaks over after 15 minutes.
  • Heat a 12-inch heavy-bottomed or cast-iron skillet over medium heat until hot. To test if it is ready, flick a drop of water into it. It should immediately dance and then evaporate. Add the steaks and let them cook, undisturbed, for 6 minutes. The steaks should be well browned on the underside. Use tongs to turn the steaks over. Cook them on the second side, undisturbed, for another 4 minutes for rare, 5 minutes for medium-rare, and 6 minutes for medium. If you are unsure about the doneness of the meat, nick a steak with the sharp point of a paring knife and check the color.
  • Transfer the steaks to a plate and tent loosely with aluminum foil. Let rest for 5 minutes before thinly slicing across the grain. Arrange the slices on a platter and include the juices, too. Serve immediately.

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From wholesomeyum.com


SIRLOIN STEAK RECIPES | ALLRECIPES
Steak is pan-seared in a cast iron skillet and finished in the oven. close up view of sliced Sirloin Steak with Garlic Butter on a plate with flowers in the back. Save . Sirloin Steak with Garlic Butter . Rating: 4.5 stars 1045 . Perfectly grilled sirloin steak served with super garlicky melted butter. By Allrecipes Member. 496244.jpg. Save. Slow-Cooker Pepper Steak . Rating: 4.5 …
From allrecipes.com


EASY PAN SEARED SIRLOIN STEAK RECIPE - RECIPELAKE
Step 7. Remove from pan and add remaining butter mixture. Cowl gently with a chunk of tin foil and let rest for 5-10 minutes before serving. Recipe Type: Easy Dinner Recipes, Easy Recipes for Two, Easy Steak Recipes, Easy Weeknight Recipes Tags: …
From recipelake.com


CAST IRON SIRLOIN STEAK - NEW HARTFORD FARM CO
2021-11-17 Rosemary & Garlic Butter. In a medium sized mixing bowl add butter, garlic, rosemary, salt, pepper, and onion powder. Use a fork to mix all the ingredients together. Roll the butter into a log and wrap with plastic to store in the refrigerator. Serve over the steak either chilled or softened.
From newhartfordfarmco.com


PAN SEARED SIRLOIN STEAK RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


10 BEST SIRLOIN STEAK RECIPES | YUMMLY
2022-07-03 extra-virgin olive oil, sirloin steak, water, steak, clove garlic and 11 more Easy Pan Seared Sirloin Steak easyrecipedepot.net parsley flakes, salt, unsalted butter, fresh ground black pepper and 3 more
From yummly.com


PAN-SEARED, BUTTER-BASTED THICK-CUT STEAK RECIPE
2012-12-06 Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total. Serious Eats / Julia Estrada. Add butter, herbs (if using), and shallot (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter.
From seriouseats.com


PERFECT MEDIUM RARE SIRLOIN STEAK RECIPE | ALTON BROWN
Procedure. Coat the steak with 1 tablespoon of the salt and set on a rack inside a rimmed pan and leave at room temperature for 30 minutes. The steak should come up to somewhere between 45 and 50°F. Tear off an 18-inch long piece of heavy-duty aluminum foil and have it standing by near the cooktop.
From altonbrown.com


PAN-SEARED LAMB STEAK - HEALTHY RECIPES BLOG
2022-03-30 Heat a well-seasoned large cast iron skillet over high heat until smoking, about 5 minutes. Season the steaks with kosher salt, black pepper, and ground cumin. Add the steaks to the hot skillet. Cook until a brown crust forms on the bottom, about 2 minutes. Flip the steaks and cook them for 2 more minutes on the second side.
From healthyrecipesblogs.com


PERFECT PAN-SEARED STEAK - A FAMILY FEAST®
2022-04-08 Instructions. Place steak on a plate lined with a paper towel to absorb some of the liquid and let sit at room temperature for 30 minutes. Using half the amount of salt and pepper season one side of the steak. Heat your seasoned cast iron skillet to smoking hot (have hood fan on high). Add oil and swirl around to coat.
From afamilyfeast.com


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