EASY PAN STEAKS
Steps:
- Preheat your oven to 450 F. Heat the butter and olive oil in an oven-safe skillet over medium-high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE-finger pinch.)
- When the butter has melted and the oil is heated, add your steaks to the pan to get a nice golden-brown sear on them. This should take about 2 minutes on each side. Then place your pan in the oven until the steaks are cooked to your preference, 7 to 9 minutes. (Eight minutes makes a perfect medium, my favorite!)
- Allow the meat to rest 5 minutes before slicing and serving. These rosemary-infused steaks are nothing short of delicious.
EASY PAN STEAKS RECIPE BY TASTY
Here's what you need: filet mignon, salt, pepper, butter, olive oil, fresh rosemary, garlic, flaky sea salt
Provided by Rie McClenny
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450˚F (230˚C).
- Season the steaks with salt and pepper on all sides.
- Heat a large cast iron pan over medium-high heat until just smoking.
- Add the butter and olive oil. Once the butter has melted, add the steaks and cook, without moving for three minutes.
- Use tongs to flip the steaks over. Add the rosemary, thyme, and garlic.
- Transfer the pan to the oven for 7 minutes for a medium steak.
- Using tongs, transfer the steaks to a cutting board. Let the steaks rest for at least 5 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 25 grams, Sugar 0 grams
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.
EASY PAN-SEARED STEAK
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
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.
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