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.
QUICK COUNTRY-FRIED STEAK
That delicious old-country taste right at home. Always a big hit. Whip up some mashed potatoes and even some peas and carrots and you've got a whole meal ready to go! Amount of left-over mixture depends on how evenly and how thoroughly you coat each steak. Tweaking and experimenting will be required to nail down a better proportion ratio so that there is less mix left over.
Provided by Chanory
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Beat 2/3 cup milk and eggs together in a bowl. Whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.
- Heat 1/4 cup vegetable oil in a skillet over medium heat.
- Dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.
- Fry coated steaks in the hot oil until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.
- Stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. Cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. Pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. Add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. Season gravy with 1 teaspoon salt and black pepper; serve alongside steak.
Nutrition Facts : Calories 563.6 calories, Carbohydrate 39.8 g, Cholesterol 106.8 mg, Fat 32 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 8 g, Sodium 1081.9 mg, Sugar 7.1 g
PAN-FRIED SHELL STEAKS
When the family is craving a juicy beef dinner but you need to make it fast, serve this simply prepared meat with our easy Spicy Pepper Vinaigrette.
Provided by Martha Stewart
Categories Beef Recipes
Time 15m
Number Of Ingredients 3
Steps:
- Season steaks with coarse salt and ground pepper. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 2 steaks; cook until medium-rare, about 2 minutes per side. Repeat with another 2 teaspoons oil and remaining steaks. Let rest 5 minutes before serving.
- Serve with Spicy Pepper Vinaigrette if desired.
Nutrition Facts : Calories 684 g, Fat 51 g, Protein 49 g
PANFRIED STEAK WITH QUICK BARBECUE SAUCE
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add steak to skillet and sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to cutting board.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add onion and garlic; sauté until tender, about 8 minutes. Add chili sauce, Worcestershire sauce, lemon juice and brown sugar. Simmer 3 minutes to blend flavors, stirring occasionally. Season sauce to taste with salt and pepper.
- Slice steak thinly. Arrange on platter. Spoon some sauce over. Serve, passing remaining sauce separately.
QUICK CHICKEN-FRIED STEAK WITH PAN GRAVY
This is one of the many main dishes I ate growing up. It would either be beef steak or venison steak.
Provided by Lavender Lynn
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1/2 C flour and 1 tsp salt, 1 tsp pepper and 1 tsp paprika on a plate.
- Stir with fork until well blended.
- Put 1/2 C milk in bowl.
- Dip steak in milk first, then coat generously with flour mixture.
- Heat oil in skillet until it reaches 375°F.
- Add steaks to skillet.
- Cook until seared and well crusted on one side, about 2 minutes.
- Turn steaks with tongs, cook 2 more minutes for medium.
- Transfer steaks to a plate. Keep warm.
- To prepare gravy, pour off all but 4 T cooking oil from pan.
- Return pan to medium heat.
- Whisk in remaining 4 T flour; cook 1 minute.
- Whisk in milk; cook until thick, 3 minutes.
- Add more milk if gravy becomes too thick.
- Season with salt, pepper, and paprika.
- Serve with steak and mashed potatoes.
QUICK PAN-FRIED STEAKS
Make and share this Quick Pan-fried Steaks recipe from Food.com.
Provided by piranhabriana
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle steaks with salt and pepper.
- Heat oil in a large skillet over high heat; add steaks.
- Sear steaks for 3 minutes per side or until desired doneness.
- Remove steaks from skillet; cover and keep warm.
- Drain fat from skillet.
- Add butter to skillet and melt over medium heat.
- Add onion; cook, stirring occasionally, until softened, about 3 minutes.
- Stir in apple juice; cook for 3 minutes.
- Stir cornstarch into skillet.
- Add beef broth.
- Cook, stirring occasionally, until slightly thickened, about 3 minutes.
- Stir in vinegar and thyme.
- Drizzle sauce over steaks and serve immediately.
Nutrition Facts : Calories 527.7, Fat 41.7, SaturatedFat 16.9, Cholesterol 131, Sodium 470.8, Carbohydrate 5, Fiber 0.4, Sugar 3, Protein 31.3
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