KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD
There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak
Provided by Kittencalrecipezazz
Categories Steak
Time 1h40m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Pat the meat dry using paper towels.
- Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
- Preheat oven to 400 degrees F.
- Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
- Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
- After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
- Return the steak flat in the pan.
- Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
- Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
- Spread the top with butter then season lightly with salt.
- Cover loosely with foil and allow to rest about 5-6 minutes.
- Slice across the grain.
Nutrition Facts : Calories 222, Fat 25.1, SaturatedFat 9.1, Cholesterol 30.5, Sodium 101.4, Protein 0.1
KITTENCAL'S PERFECT PAN-FRIED STEAK
For perfect results plan ahead the steaks must be brought down to almost room temperature which might take several hours, this recipe works perfectly for beef tenderloin steaks of coarse you may use it for any cut of beef, cooking times stated is for an 8-ounce steak at 1-1/2 inch thick --- I use Montreal Steak Spice for this but freshly ground coarse black pepper will work fine, and you may adjust the black pepper to taste, since salt will draw out the juices from the beef do not salt until after cooking --- since not all cuts of meat are the same, for this method a more tender cut of steak is suggested to use such a strip loin etc.
Provided by Kittencalrecipezazz
Categories Steak
Time 3h6m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper.
- Rub both steaks with the oil/pepper mixture.
- Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours).
- Heat a large heavy skillet over medium-high heat.
- Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate.
- Add 2 tablespoons butter to the hot skillet allow to sizzle and brown, then return the meat to the skillet and fry 4-5 minutes per side (the outside of the steak should be browned and crisp).
- Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.
Nutrition Facts : Calories 282.1, Fat 31.9, SaturatedFat 9.9, Cholesterol 30.5, Sodium 101.4, Protein 0.1
KITTENCAL'S LAYERED GROUND BEEF-PENNE CASSEROLE
I have stated the chili flakes as optional you may omit or adjust to heat level, this casserole may be fully prepared and refrigerated until ready to bake, you your own favorite pasta sauce for this
Provided by Kittencalrecipezazz
Categories Penne
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 13 x 9-inch baking dish.
- Cook the penne pasta in boiling water until just bendable (do not overcook the pasta until soft as it will cook more in the oven) drain well, then place the hot pasta into a large bowl.
- Mix in butter until melted, then mix in the softened cream cheese; set aside.
- In a skillet cook the ground beef with garlic and chili flakes until no longer pink; drain fat then continue to cook until browned.
- Add in pasta sauce and mushrooms; bring to a simmer over medium heat.
- Reduce heat to low and cook for about 20-30 minutes stirring occasionally, and season with salt and pepper to taste (if you find that the mixture is too thick add in 1/4 cup water and continue simmering for another 10 minutes).
- TO ASSEMBLE; spread HALF the meat sauce into baking dish, then top with all the penne pasta mixture, sprinkle 1/3 cup Parmesan cheese over the pasta, then 1 cup mozzarella cheese on top.
- Dollup remaining meat sauce on top then spread out using a spoon.
- Sprinkle 1/3 cup Parmesan cheese over the meat sauce, then 1 cup shredded mozzarella cheese on top.
- Bake uncovered at 350 degrees F for about 40 minutes or until completely heated through and bubbly.
Nutrition Facts : Calories 848.7, Fat 40.9, SaturatedFat 19, Cholesterol 136.7, Sodium 1129.8, Carbohydrate 77.9, Fiber 9.4, Sugar 12.3, Protein 43.4
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.
KITTENCAL'S NO-FAIL BUTTERY FLAKY PIE PASTRY/CRUST
I don't think you will find a better pie pastry, not only is this easy to handle but bakes outs flaky and light and has a rich buttery flavor! --- you could use 3 cups all purpose flour but the crust will not be as flaky --- here's a tip, to prevent a soggy pie crust brush a thin layer of egg white over the bottom crust before filling --- *NOTE* this can also be made using a processor with great results, which is the way I most always do (see instructions below the recipe) if you are making this on a food processor cube the butter and lard into about 1-inch pieces and then partially freeze.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 2 9-inch pastry, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix both flours, sugar and salt in a large bowl.
- With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.
- In a small bowl whisk the egg yolk, vinegar and water.
- Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).
- Gather into a ball then divide into two.
- Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).
- PROCESSOR METHOD: whirl the flour, sugar and salt for a couple of seconds.
- In a small bowl mix the egg, vinegar and water together; set aside.
- Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.
- Process/pulse JUST until the dough holds together (do not over process, or your dough will be tough!).
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