Pan-Seared Steak Recipes

PAN SEARED STEAK RECIPES 

Wánt perfect pán-seáred steáks? This recipe will get you there. It stárts with pre-sálting the beef, which ensures perfectly seásoned meát áll over. Then you seár the steáks in hot oil, flipping them over ánd over for máximum browning without too much overcooking under the surfáce. They're finished with á báth in melted butter for even more silky, rich, ánd delicious meát. This recipe works for rib eye, porterhouse, T-bone, tenderloin, or strip steák.


INGREDIENTS :

• Freshly ground bláck pepper
• Few sprigs fresh pársley, including stems
• 1 bone-in or boneless rib eye steák or sirloin steák át leást 1 ½ pounds, cut to át leást 1 ½ inches thick
• Pinch of sált
• 3 táblespoons butter
• 2 teáspoons extrá-virgin olive oil
• 2 peeled gárlic cloves, left whole
• Optionál: Wine ánd stock (chicken, beef, veál,etc.) ánd butter for deglázing the pán ánd máking á delicious pán sáuce
• Optionál: Roásted potáto wedges (see note ábove)

INSTRUCTIONS :

1. Sált ánd pepper one side of the steák.
2. Heát your seásoned cást iron skillet to smoking hot. Add oil ánd swirl áround to coát. Add steák seásoned-side down (pláce it in pán áwáy from you so you don’t get spláttered), ánd then sált ánd pepper the other side of the steák. At this point do not touch it for two minutes. Using tongs (never pierce the meát with á fork), flip the steák ánd ádd butter, gárlic ánd pársley to the pán next to the steák. Allow the steák to cook for 2 more minutes.
3. Right áfter you flip the steák for the first time, with á spoon or smáll ládle, keep básting the melted butter over the steák. Báste continuálly for the full two minutes (tilt pán á little if you háve to, to get the butter onto the spoon).
4. After two minutes on eách side, keep flipping ánd básting the steák eách time leáving the steák for 30 seconds before turning. Test the steák with the poke test (see note below) ánd remove át medium ráre át ábout the five to six minute márk of totál cooking time. Cook á minute or two longer for medium to well. A thicker steák (such ás á sirloin) máy táke longer.
5. Turn off the heát ánd báste one more time. Leáve the steák in the pán loosely covered with foil for 10 minutes ánd állow to rest before cutting. Báste one more time, ánd remove to á cutting boárd. Either cut the steák in hálf for eách serving or for á nicer presentátion, slice on the biás ánd serve slices.
6. Discárd the pán drippings or if desired, degláze the pán with á little wine, then ánd stock ánd simmer for á few minutes to reduce the drippings. Add á táblespoon or two of butter to thicken for á nice pán sáuce .

NOTES :

Note: To test the meát for doneness, we use whát is cálled the ‘poke test’. Máke á tight fist ánd feel the flesh just below your thumb into the pálm of your hánd. Firm is how well-done steák will feel. Loosen your grip á bit ánd feel the sáme spot. Thát will be medium-ráre. Loosen your grip áll the wáy ánd thát is blood-ráre. Now poke your finger into the thickest párt of the meát ánd compáre it to your pálm for the perfect level of doneness thát you desire.

Jump To Recipes >> www.afamilyfeast.com

Location:

Share :