CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)
Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.
Provided by Grif
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h22m
Yield 2
Number Of Ingredients 8
Steps:
- Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
- Heat olive oil in a cast-iron skillet over high heat.
- Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
- Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
- Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
- Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g
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.
SIRLOIN STEAK
For dinner tonight, try Alton Brown's Sirloin Steak from Good Eats on Food Network; the beef gets a brush of olive oil and a quick zap in the broiler.
Provided by Alton Brown
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.
GRILLED SIRLOIN STEAK
Once you taste this delectable steak - a cookout favorite for my family - you'll think of it time and time again. The marinade gives it savory seasoning, plus it tenderizes the meat. -Diann Mallehan, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 263 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 960mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.
SEARED SIRLOIN STEAK WITH OLIVE RELISH
Yield serves 4
Number Of Ingredients 10
Steps:
- Whisk together the honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Stir in the onion, garlic, olives, orange, and parsley; set aside.
- Season the steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear the steak, turning once, 6 to 8 minutes per side for medium-rare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.
- To serve, cut the steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon the relish on top; garnish with parsley sprigs.
SIRLOIN STEAK WITH RED ONION RELISH
Sirloin steak doesn't need much in the way of flavor enhancement. But somehow adding a sage-seasoned onion relish seems to amp up the awesome.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut steak into 6 equal portions. Rub both sides evenly with pepper.
- Heat 1 tsp. of the oil in large nonstick skillet on medium heat. Add steak; cook 5 min. on each side for medium doneness (160°F). Remove from skillet; cover to keep warm.
- Add remaining 1 tsp. oil to drippings in skillet. Add onions; cook and stir 5 to 7 min. or until crisp-tender. Add steak sauce and sage; cook an additional 2 min., stirring occasionally. Slice steak. Serve relish over the steak slices.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 230 mg, Carbohydrate 5 g, Fiber 1 g, Sugar 3 g, Protein 20 g
SIRLOIN STEAK WITH SPINACH AND ONIONS
This one-pan broiler meal comes with a side of sizzle, with tender sirloin steak sharing a skillet with spinach, onions, and sundried tomatoes. An easy olive relish dresses up this simple weeknight dinner.
Provided by Greg Lofts
Time 40m
Number Of Ingredients 9
Steps:
- Preheat broiler on high with a large ovenproof cast-iron skillet on a rack 4 inches below element. Season steak with salt and pepper; let stand 10 minutes. Meanwhile, stir together olives, sun-dried tomatoes, and 1 tablespoon each oil and vinegar.
- Swirl 1 tablespoon oil into hot skillet. Add steak and broil until browned (do not flip), 6 to 7 minutes for medium-rare. Transfer to a cutting board; loosely cover to keep warm. Combine onion and 2 tablespoons oil in skillet; season. Broil, stirring a few times, until tender and golden brown in places, 10 to 12 minutes. Add 3 tablespoons vinegar; broil until mostly evaporated, about 1 minute.
- Remove skillet from broiler. Toss spinach with onion in skillet, a few handfuls at a time, until just wilted; season. Slice steak and serve with spinach and onion, olive relish, and bread and butter.
SIRLOIN STEAK 'N ONIONS
Mmm, Juicy steak smothered in onions with mashed potatoes, The perfect meal for the meat and potato lovers!
Provided by Barb G.
Categories Steak
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Position broiler rack so that top of meat in pan will be 4" from the heat source; OR Cook on grill, preheat broiler or grill.
- Combine oil, minced onion, 3/4 teaspoon Garlic, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper, brush over one side of steak.
- Place steak on grill seasoned side up, Broil 12 to 15 minutes with-out turning for medium-rare or cook on grill to your liking.
- In large skillet melt 1 tablespoon butter over medium-high heat.
- add onions and shallot.
- Cover; cook, stirring occasionally, until softened 5 minutes.
- Uncover; cook, stirring occasionally, until lightly browned, 5 minutes.
- Stir in remaining garlic powder, rosemary, salt and pepper.
- Add wine and broth; cook until liquid is reduced by half, 5 to 10 minutes.
- Stir in remaining butter into onion sauce; serve over Steak and Mashed Potatoes.
STEAK WITH CARAMELIZED ONIONS
Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.
Provided by mielhollinger
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet melt butter over medium-low heat.
- Add onions and garlic.
- Cook, covered, for 13-15 minutes or until onions are tender.
- Add brown sugar and salt.
- Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
- Meanwhile, cut meat into 4 serving-size pieces.
- Sprinkle pepper on both sides of each meat piece.
- Place on the unheated rack of a boiler pan.
- Broil 3 inches from the heat to desired doneness, turning once.
- (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
- Spoon onion mixture over steak.
- Sprinkle with parsley.
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- 1. Pat the steak dry with paper towels. Season both sides with salt and let stand at room temperature, 30 minutes to 1 hour, or refrigerate up to 72 hours. (If refrigerating, bring the steak back to room temperature before cooking by resting for 1 hour.) Pat dry with paper towels and season with more salt and pepper. Press the pepper into the steak to adhere.
- 2. In a large skillet, melt the butter with the oil over medium-high heat. When the butter foam subsides, add the steak. Sear until a brown crust forms, about 2 minutes per side. Use strong tongs to press the edge of the steak into the pan, rolling and cooking edges until the fat is rendered. Return steak to pan flat-side down, reduce heat to medium, and cook until desired degree of doneness, about 2–2½ minutes for medium rare. For medium rare, the internal temperature should be 125–130°F, internal color should be an opaque, lighter red, and the texture should be just resilient to the touch—droplets of red juice should rise to the surface of the steak. Cooking time will vary based on steak thickness.
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