Pan Seared Steak With Parmesan Aioli Recipes

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

Ingredients

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 WITH PARMESAN AIOLI

Pan Seared Steak With Parmesan Aioli image

Make and share this Pan Seared Steak With Parmesan Aioli recipe from Food.com.

Provided by Cheri Lee

Categories Steak

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup light mayonnaise
2 tablespoons olive oil
2 garlic cloves, crushed into paste
3 tablespoons grated parmesan cheese
1/8 teaspoon black pepper
2 tablespoons chopped flat leaf parsley
1 1/2 lbs beef tenderloin, cut into 6 slices, pounded to 1/2 inch thickness
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil

Steps:

Parmesal Aioli: In a medium size bowl, whisk together the mayonnaise and olive oil. Stir in the garlic paste,parmesan cheese, pepper and parsley (you should have about 1 cup). Cover; refrigerate for at least 1 hour.
Steak: Season the slices of beef tenderloin with the salt and pepper. In a large skillet, heat the oil over high heat. Add the beef and cook for one minute on each side or until browned and cooked through. Remove to warm platter. Serve immediately with aioli.

Nutrition Facts : Calories 522.8, Fat 42.6, SaturatedFat 12.2, Cholesterol 110.2, Sodium 393.6, Carbohydrate 3.1, Fiber 0.1, Sugar 1.3, Protein 29.9

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE

Pan-Seared Steak With Mushroom-Merlot Sauce image

Make and share this Pan-Seared Steak With Mushroom-Merlot Sauce recipe from Food.com.

Provided by lazyme

Categories Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 (10 ounce) rib eye steaks, 10-ounces each
salt, to taste
2 teaspoons pepper, coarsely-ground
2 tablespoons vegetable oil
3 tablespoons unsalted butter, chilled
6 ounces shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1 shallot, thinly sliced
3/4 cup merlot
1 tablespoon fresh thyme, chopped

Steps:

Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.
Heat oil in heavy medium skillet over medium-high heat.
Add steaks; cook to desired doneness, about 3 minutes per side for medium.
Transfer steaks to 2 plates (do not clean skillet).
Add 1 tablespoon butter to pan.
Add mushrooms and shallot; sauté 2 minutes.
Add wine and thyme and boil until wine is reduced by half, about 2 minutes.
Remove from heat.
Whisk in 2 tablespoons butter, 1 tablespoon at a time.
Season sauce with salt and pepper.
Pour over steaks.

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