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
PERFECT PAN-SEARED STEAK
Steps:
- 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. (Normally olive oil would burn at such a high heat but when mixed with butter on the next step, it will not burn and adds flavor). Add steak seasoned-side down (place it in pan away from you so you don't get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.
- Right after you flip the steak for the first time, with a spoon or small ladle, keep basting the melted butter over the steak. Baste continually for the full two minutes (tilt pan a little if you have to, to get the butter onto the spoon).
- After two minutes on each side, keep flipping and basting the steak each time, leaving the steak for 30 seconds before turning again. Test the steak with the poke test (see note below) and remove at medium rare at about the five to six minute mark of total cooking time. Cook a minute or two longer for medium to well. A thicker steak (such as a sirloin) may take longer.
- If you are not comfortable with the poke test and want to use a probe thermometer, hold the steak sideways with tongs and insert the probe from the side. Turn burner off at 110 degrees F and let the steak sit in the pan for five minutes. The carry over heat will continue to cook the steak (be careful if your steak is thin, this step may take less than five minutes). Baste one more time and remove to a platter and loosely cover with foil for five more minutes to allow juices to work back into the meat.
- Remove to a cutting board and either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.
- Discard the pan drippings or if desired, deglaze the pan with a little wine, then add stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce .
PAN SEARED T-BONE STEAK
Stay in and bring the steakhouse to you. It's easier than you think to make a juicy, perfectly-seared T-bone at home. A hot pan and a few ingredients are all you need for this impressive dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
- Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.
PERFECT PAN-SEARED STEAKS RECIPE
Steps:
- Pat steaks dry with paper towels. Season liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place on a plate or on a rack over a baking sheet in the refrigerator overnight. Remove from refrigerator at least 40 minutes before cooking.
- In a large stainless-steel or cast iron skillet, heat oil over high heat until heavily smoking. Season steaks with pepper, add to pan, and cook, flipping frequently with tongs until well browned on all sides (including edges, which you can sear by holding steaks sideways with tongs) and the internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium (steak will continue to cook for a bit afterward), 6 to 12 minutes depending on thickness.
- Add butter and optional aromatics to pan and continue to cook, flipping often, for an additional 2 minutes. Remove from pan and let rest in a warm place for at least 5 minutes before serving.
Nutrition Facts : Calories 1149 kcal, Carbohydrate 0 g, Cholesterol 296 mg, Fiber 0 g, Protein 84 g, SaturatedFat 37 g, Sodium 764 mg, Sugar 0 g, Fat 91 g, ServingSize Serves at least 2, UnsaturatedFat 0 g
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-SEARED STEAK WITH GARLIC BUTTER
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
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
More about "perfect pan seared steak recipes"
PAN SEARED STEAK (HOW TO COOK THE PERFECT STEAK)
From lemonblossoms.com
5/5 (3)Total Time 17 minsCategory Dinner, Main CourseCalories 694 per serving
- In a small bowl, mix together the herb butter ingredients until well combined. Transfer the herb butter to a piece of parchment paper or plastic wrap and shape it into a log. Refrigerate until ready to use. You can store it in the fridge for up to 1 week).
- Pat the steaks dry with paper towels and season liberally with salt and ground black pepper. If time permits, let the steaks sit at room temperature for 15 to 30 minutes.
THE PERFECT PAN-SEARED, OVEN-FINISHED STEAK (TIPS FROM A …
From thrivinghomeblog.com
PERFECT PAN SEARED STEAK RECIPE - JOURNEY OF DOING
From journeyofdoing.com
PERFECT PAN-SEARED BEEF SIRLOIN STEAK RECIPE - MASTERCLASS
From masterclass.com
HOW TO COOK STEAK IN THE OVEN - FANTABULOSITY
From fantabulosity.com
PERFECT PAN SEARED TO OVEN STEAK RECIPE
From recipezazz.com
FLAT IRON PAN SEARED STEAK RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
HOW TO COOK STEAK ON THE STOVETOP - ONCE UPON A CHEF
From onceuponachef.com
HOW TO COOK RIBEYE STEAK: PERFECT PAN-SEARED JUICY …
From masterclass.com
HOW TO COOK PERFECT STEAK ON THE STOVETOP IN 3 STEPS
From thekitchn.com
PAN SEARED STEAK - JO COOKS
From jocooks.com
GORDON RAMSAY'S PERFECT STEAK RECIPE - THEFOODXP
From thefoodxp.com
PERFECT PAN-SEARED RIBEYE STEAKS RECIPE | ALTON BROWN
From altonbrown.com
PAN SEARED STEAK WITH GARLIC HERB BUTTER - HOUSE OF YUMM
From houseofyumm.com
HOW TO PAN SEAR STEAK PERFECTLY EVERY TIME | EPICURIOUS
From epicurious.com
PAN SEARED STEAK - MAMA LOVES FOOD
From mamalovesfood.com
PAN SEARED STEAK WITH GARLIC BUTTER - COOKING CLASSY
From cookingclassy.com
PERFECT PAN-SEARED VENISON STEAKS - THE PIONEER CHICKS
From thepioneerchicks.com
PAN-SEARED STRIP STEAK RECIPE | MYRECIPES
From myrecipes.com
PERFECT PAN SEARED STEAK - JAMIE GELLER
From jamiegeller.com
PAN-SEARED, BUTTER-BASTED THICK-CUT STEAK RECIPE
From seriouseats.com
PERFECT PAN SEARED RIBEYE STEAKS - GIRL CARNIVORE
From girlcarnivore.com
PAN-SEARED FLAT IRON STEAK RECIPE | MYRECIPES
From myrecipes.com
HOW TO PAN FRY A STEAK PERFECTLY - A STEP-BY-STEP RECIPE!
From sevensons.net
PAN SEARED NEW YORK STRIP STEAK - BAKE IT WITH LOVE
From bakeitwithlove.com
HOW TO MAKE THE PERFECT PAN-SEARED STEAK - MY KITCHEN LITTLE
From mykitchenlittle.com
COOK THE PERFECT PAN SEARED STEAK | THE FOODIE AFFAIR
From thefoodieaffair.com
PAN SEARED OVEN ROASTED STRIP STEAK - 101 COOKING FOR TWO
From 101cookingfortwo.com
THE BEST PAN SEARED RIBEYE STEAK { 6 TIPS FOR THE PERFECT …
From bakeitwithlove.com
CAST IRON PAN-SEARED STEAK (OVEN-FINISHED) RECIPE | ALLRECIPES
From zephyar.strangled.net
PERFECT PAN-SEARED STEAK WITH BROWNED BUTTER PAN SAUCE
From bowlofdelicious.com
PERFECT PAN SEARED PORK LOIN STEAKS - HINT OF HEALTHY
From hintofhealthy.com
HOW TO MAKE PERFECT PAN SEARED STEAK RECIPE - THE KITCHEN WIFE
From thekitchenwife.net
STRIP STEAK RECIPE (PAN-SEARED WITH HERBY BUTTER) | KITCHN
From thekitchn.com
PERFECT PAN-SEARED STEAK ON THE STOVE - BIG SKY, LITTLE KITCHEN
From bigskylittlekitchen.com
PAN-SEARED RIBEYE STEAK RECIPE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
EASY PAN SEARED SIRLOIN STEAK RECIPE
From easyrecipedepot.com
PAN SEARED STEAK - BEST BEEF RECIPES
From bestbeefrecipes.com
PERFECT PAN SEARED STEAK WITH BUTTER AND HERBS - JAN D'ATRI
From jandatri.com
THE PERFECT PAN-SEARED, OVEN-FINISHED STEAK | RECIPE CART
From getrecipecart.com
PAN SEARED STEAK - THE CAREFREE KITCHEN
From thecarefreekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love