PERFECTLY COOKED STEAK IN A GRILL PAN
Learn how to cook a steak in a grill pan with these simple step by step photos and instructions!
Provided by Kit Graham
Time 9m
Number Of Ingredients 6
Steps:
- Start by removing the steak from the packaging and patting it dry with a paper towel. This step is important because if there is moisture on the steak it will create steam, and you don't want to steam your steak, you want to sear it creating a flavorful crust on the outside, right?
- Then generously coat it with a layer of seasoning salt and seasoning pepper - these are spice mixes available at your grocery store that add more flavor than salt and pepper alone.
- Rub the seasoning into the beef.
- Heat a grill pan or skillet over medium high heat. Melt 1 tablespoon of butter.
- Once the butter just starts to brown, add the steak. Let the steak cook for 2 minutes, then rotate it 90 degrees (to create criss crossing grill marks) and let cook for another 2 minutes.
- Then flip the steak. Cook for 2 minutes, rotate 90 degrees, cook another 2 minutes.
- Remove the steak from the grill pan and let it rest for 5 minutes. If you are nervous that your steak won't be cooked enough, insert a meat thermometer sideways into the center of the steak. You will want it to read 120 degrees, since the internal temperature of the steak will increase slightly as it rests.
- Immediately melt another tablespoon of butter in the same grill pan, add the sliced shallot and mushrooms, season with salt and pepper, and sauté for 5 minutes. Once that was ready, I quickly wilted some spinach in olive oil and seasoned it with salt - mostly because I wanted to put something green on the plate.
- Now that your vegetables are ready and your meat has rested, serve your steak. It should be nice and pink and juicy in the middle.
STEAK WITH TOMATO-BACON SALAD TOPPER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F. Arrange the bacon on a slotted broiler pan or a baking rack set over a baking sheet. Bake until crisp. Remove from the oven to paper towels to drain. Reserve.
- While the bacon cooks, heat a grill pan or outdoor grill to medium-high. Rub the steaks on both sides with the cut garlic cloves and dress with a drizzle of extra-virgin olive oil, chopped rosemary, and salt and pepper, to taste.
- In a large bowl combine the tomatoes, onions, basil and the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.
- Grill the steaks for 5 minutes on each side for medium-rare, more or less for desired doneness.
- Chop the bacon and add it to the tomato salad, then fold in the arugula.
- Serve the steaks whole or sliced with lots of salad on top, garnished with a few shaves of Parmigianino-Reggiano.
GRILLED OR PAN-GRILLED STEAK WITH CHIPOTLE, BACON AND TOMATOES
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a charcoal or gas grill; fire should be quite hot, and rack about 4 inches from the heat source. If using oven, turn it to its maximum temperature. Put chipotle in a bowl, and add boiling water to cover.
- Put olive oil in a medium saucepan over medium heat; a minute later, add bacon, and cook, stirring occasionally, until crisp, about 10 minutes. Add onion, and cook, stirring occasionally, until it is softened, about 5 minutes. Lower heat, stem and seed chipotle and add it (or a piece of it, to taste), along with tomatoes; adjust heat so mixture simmers steadily but not violently. (Reserve chipotle soaking liquid.)
- Season steaks with salt and pepper. Grill about 4 minutes on a side, or until they reach desired degree of doneness. If cooking steaks inside, heat a cast iron or other heavy skillet over high heat 3 to 4 minutes. Add steak, and, a minute later, transfer pan to oven; turn after about 4 minutes, and continue to cook to the desired degree of doneness.
- When tomatoes break up, taste sauce; add salt and pepper as needed and, if it is not hot enough, a bit of the chipotle-soaking liquid or reserved chipotle. When steaks are done, serve them with sauce.
Nutrition Facts : @context http, Calories 622, UnsaturatedFat 28 grams, Carbohydrate 7 grams, Fat 49 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 776 milligrams, Sugar 4 grams, TransFat 2 grams
3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK
Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Summer Steak Chile Pepper Hot Pepper Lime Juice Lime Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
- If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
- Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.
GRILLED MAPLE-CHIPOTLE BACON
If you've never grilled bacon before, you'll be amazed by the flavor! Not only does it save cleaning up a mess on the stove, the charred flavor is out of this world! Add to that the sweet-heat kick of maple and chipotle and you've got yourself quite the breakfast treat. You may just want to double the recipe! Using a leaner, thick-cut bacon will reduce chances of flare-ups.
Provided by France C
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine maple syrup and chipotle powder in a small bowl.
- Place a disposable aluminum pan on the upper rack of your grill or over one burner on indirect heat.
- Place bacon strips directly on the hot grate and reduce heat to low. Grill bacon, turning frequently, until evenly browned and crisped to your liking, 4 to 6 minutes. Transfer cooked bacon to the prepared pan to keep warm.
- Return all cooked strips to grill and brush with maple-chipotle glaze on both sides and cook for 1 minute more. Serve immediately.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 9.2 g, Cholesterol 27.3 mg, Fat 10.4 g, Protein 9.2 g, SaturatedFat 3.4 g, Sodium 574.8 mg, Sugar 7.8 g
CHIPOTLE-COFFEE STEAK SALAD WITH GRILLED CORN AND TOMATOES
Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.
Provided by Anna Stockwell
Categories Steak Salad Coffee Chile Pepper Cheese Cilantro Lettuce Coriander Corn Grill Lime Juice Flaming Hot Summer
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1-2 hours.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8-10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
- Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often, until tender and charred in spots, 5-10 minutes for tomatoes and 10-15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from cobs and transfer to bowl with tomatoes.
- Whisk lime juice and remaining 3 Tbsp. oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.
PAN-GRILLED STEAK
Biftek à la Parrilla. This recipe uses only two ingredients for the marinade, yet the results belie the simplicity. Of course, steak is at its best when it is well marbled. Cuts such as beef filet, New York steak, porterhouse, or T-bone are recommended. Pan-Grilled Steak recipe.
Provided by Shirley Lomax Brooks
Categories Beef Low Carb Quick & Easy Steak Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Directions
- Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve with a green salad, Aji Asado (roasted marinated peppers), and Papas al Horno (roasted potatoes).
- Variations:
- If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare.
- Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.
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