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.
COUNTRY FRIED STEAKS WITH SWEET ONION GRAVY
A simple recipe, but dressed up with a different, more flavorful, topping.
Provided by TerryWilson
Categories Meat and Poultry Recipes Beef Steaks
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- In a shallow bowl, stir together the flour, cornstarch, onion powder, garlic powder, salt, black pepper, and cayenne pepper until thoroughly mixed. Remove 1/3 cup of the flour mixture, and set aside. Gently press the cube steaks into the remaining flour mixture in the bowl until well coated on both sides.
- Heat butter and olive oil in a large skillet over medium heat until the foam subsides on the butter. Gently pan-fry the steaks until the coating is browned, about 4 minutes per side. Turn only once. Remove the steaks to a platter.
- Spread the onions out into the skillet with the remaining oil and butter, and cook over medium heat until the onions are translucent, 5 to 7 minutes, stirring often. Sprinkle the reserved flour mixture over the onions; cook and stir for 1 more minute, then pour in the beef stock and milk. Bring the mixture to a boil, stirring constantly until the gravy is thickened. Scrape the pan well to dissolve any flavor bits left in the bottom. Return the browned steaks to the gravy mixture, then push them down into the gravy. Cover the skillet, reduce heat to low, and simmer until the steaks are very tender, about 45 minutes, stirring occasionally.
Nutrition Facts : Calories 456 calories, Carbohydrate 44 g, Cholesterol 48.1 mg, Fat 20.7 g, Fiber 3.3 g, Protein 22.7 g, SaturatedFat 7.7 g, Sodium 398.1 mg, Sugar 9.6 g
ZWIEBELROSTBRATEN - PAN FRIED BEEF STEAKS WITH FRIED ONIONS
By "Rostbraten", an Austrian means a thinly sliced sirloin steak which is slightly pounded, seasoned and quickly fried in hot oil. It is always served with a pan gravy. This basic application serves many recipes, of which the one topped with crispy fried onions is the most popular.
Provided by gemini08
Categories Lunch/Snacks
Time 50m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy sauce pan heat 2 cups of vegetable oil to @ 350°F Cut the onions in thin slices, separate into rings.
- On a plate mix the flour with paprika, dip the lightly moistened onion rings into the flour mixture, coat well and quickly fry them in batches. Remove to a paper towel lined plate, season with salt, set aside.
- Lightly pound the steaks between 2 sheets of parchment paper, using the flat side of the mallet only. Nick the edges 3-4 times to prevent them from curling up.
- Season with salt and pepper and coat them on both side with the flour - paprika mixture.
- In another large frying pan heat 2 tsp of oil and 2 tsp of Butter und quickly fry the steaks, ca. 1 - 2 minutes on each side, add more oil if needed. Remove them from the pan, cover and keep them warm.
- Add 1/3 of the previously fried onions to the pan, add the mustard and deglaze with some of the beef stock, correct seasonings. Reduce the pan juices to half, scraping off the browned bits at the bottom, add the cream and simmer for a minute or two.
- At the very end, add the beef steaks to the sauce to heat through, don't let the sauce boil anymore. Add more broth if the gravy gets too thick.
- Serve with spaetzle or potatoes and top with the remaining onion rings.
PAN-SEARED STEAK AND ONIONS
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
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.
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