PAN SEARED STEAK (FROM ALTON BROWN)
This might even be better than grilling and is just as easy! (No joke!) Super tender, super juicy, super flavorful! Can't go wrong with Alton Brown! Note: Cooking time includes time to bring steaks to room temperature.
Provided by Dwynnie
Categories Steak
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Remove steak(s) from fridge and start bringing them to room temperature.
- After 30 to 45 minutes, place a 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees F.
- When oven reaches temperature, remove the pan and place it on a burner over high heat.
- Coat steak(s) lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
- Immediately place steak(s) in the middle of the hot, dry pan. Cook 30 to 60 seconds without moving. Turn the steak(s) with tongs and cook another 30 to 60 seconds, then put the pan straight into the oven for 3 to 5 minutes. Flip steak(s) and cook for another 3 to 5 minutes. (The time in the oven depends on how rare you like your steaks. The time given is for medium, but depends on number of steaks, etc. as well.)
- Remove the steak(s) from the pan, cover loosely with foil, and rest for 2 minutes.
- Serve whole or slice thin and fan onto plate.
PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT-BAKED POTATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 32
Steps:
- For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
- Turn the steaks on the second side and brown, 3 to 5 minutes.
- Arrange the steaks on a rack to "rest" while you make your sauce.
- Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
- Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
- Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
- For the potatoes:
- Preheat the oven to 375 degrees F.
- Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
- When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
- Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
- Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
- For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
- Turn the steaks on the second side and brown, 3 to 5 minutes.
- Arrange the steaks on a rack to "rest" while you make your sauce.
- Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
- Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
- Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
- For the potatoes:
- Preheat the oven to 375 degrees F.
- Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
- When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
- Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
- Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
PAN-SEARED STEAK
Make and share this Pan-Seared Steak recipe from Food.com.
Provided by swirlycinnacakes
Categories Meat
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Brush both sides of the steaks with oil and season generously with salt and pepper.
- Heat a large, heavy skillet over high heat. Add the steaks and sear on one side, about 5 minutes. Turn and sear on the second side for 3 to 4 minutes for rare, 5 to 8 minutes for med. Serve hot.
Nutrition Facts : Calories 120.2, Fat 13.6, SaturatedFat 1.8
PAN SEARED STRIP STEAKS
Only about 30 minutes total, serve with garlicky potatoes, and salad, and you have a delicious meal!
Provided by Kayne
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat steaks with vegetable oil, but shaking in plastic bag.
- Season steaks with salt and pepper.
- Place steaks in hot, large skillet (over medium high heat).
- Sear steaks, 3 minutes per side, then reduce heat to medium.
- Cook steaks until desired doneness, about 5 minutes for per side for medium.
- Put steaks on serving platter and keep warm.
- Stir flour into dripping left in pan and stir in beef broth.
- Stirring continuously, cook until slightly thickened (approx 3 minutes).
- Stir in remaining ingrediets, then drizzle sauce over the steaks.
Nutrition Facts : Calories 481.9, Fat 33.4, SaturatedFat 11.6, Cholesterol 137.8, Sodium 605.2, Carbohydrate 6.6, Fiber 0.3, Protein 36.7
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.
PAN SEARED & OVEN ROASTED GARLIC BUTTER STEAK
The most tender and succulent steak dish I have ever prepared ! Easy and elegant. Start with room temperature steaks for excellent results. Serve with potatoes, vegetables, crusty bread and red wine for your very own feast!
Provided by Miss Issauga
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees.
- Mix parsley and garlic. Sprinkle lightly with salt and mash slightly to mix, then mix with butter.
- Melt the butter mixture over low heat in a small pan.
- Season both sides of the steak with salt and pepper and place a heavy pan or iron skillet over high heat. Lightly coat pan with oil when hot. Sear the steak until browned on one side (5 minutes). Turn the steak and brush the top generously with the flavored butter.
- Place into the heated oven and cook to your preference (check after 5 minutes by cutting into the center of one of the steaks). The meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish.
- Pour remaining butter and any pan juices over the meat and let it stand for a few minutes before serving.
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
SEARED STEAK
For "grilling" a steak indoors, a cast iron pan really can't be beat. Cast iron can withstand super high heat, and it distributes that heat evenly, meaning you get a perfect brown crust that seals in the meat's juices. You don't need much in the way of seasoning; just a generous sprinkle of salt and freshly ground black pepper. A standard cast iron pan works great for this, or if you like the look of grill marks, get your hands on a ridged cast-iron grill pan.
Provided by Mark Bittman
Categories dinner, weekday, steaks and chops, main course
Time 55m
Yield 4 servings
Number Of Ingredients 2
Steps:
- If time allows remove steaks from packaging, dry with paper towels, put on a plate and refrigerate a day or two. If not, wrap in paper towels and set on counter about 30 minutes. (If you're really in a hurry, just proceed.)
- Heat oven to 500 degrees (550 if possible), and set a rack in the lowest position, unless skillet can be placed directly on oven floor. Place a cast-iron skillet large enough to hold steaks without crowding over high heat, and heat until smoking. Sprinkle surface of pan with coarse salt, and put steaks in. Smoke will billow up; wearing a thick oven mitt, immediately transfer skillet to oven.
- Roast steaks, turning once, about 4 minutes a side for medium rare, or until browned and cooked to preferred doneness. Sprinkle with salt and pepper, and let rest 3 to 5 minutes. Slice steaks or cut each into two pieces, and serve.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 25 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 298 milligrams, Sugar 0 grams, TransFat 2 grams
PAN SEARED SIRLOIN STEAK
Make and share this Pan Seared Sirloin Steak recipe from Food.com.
Provided by looneytunesfan
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle beef with lemon pepper seasoning. In a small bowl, mix lemon peel, soy sauce and 1 tablespoon of the oil; brush over both sides of the beef.
- In a 10 inch nonstick skillet, heat remaining tablespoon oil over medium heat. Add beef; cook 10 to 12 minutes or until browned on both sides and desired doneness.
Nutrition Facts : Calories 320.5, Fat 25.1, SaturatedFat 8.3, Cholesterol 76, Sodium 311.7, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 22.1
PAN-SEARED STRIP STEAK WITH MUSHROOMS
Serve this steak with White-Cheddar Grits and Collard Greens with Lemon for a meal for four in about an hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
- Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.
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- Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
- Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.
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