PAN-FRIED RIBEYE STEAK
Serve this pan-fried ribeye steak next to a heaping pile of roasted garlic mashed potatoes and a salad-and your sweetie (or family) will love you for it.
Categories Valentine's Day comfort food dinner main dish meat
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl. Add lots of black pepper, to taste, and mix to create a rub for your steaks.
- Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.
- Bring a skillet to medium heat. Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. With tongs, set the steaks right into the sizzling butter/oil mixture.
- Cook for about 2 minutes on the first side, then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center.
- Let the steaks rest for a couple minutes before digging in or slice the steaks for a nice presentation and drizzle with the leftover pan sauce from the bottom of the skillet. Serve with mashed potatoes and a side salad.
PAN-FRIED RIB-EYE STEAK
Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour - great with a red wine sauce
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
- Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.
Nutrition Facts : Calories 520 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 39 grams protein, Sodium 0.67 milligram of sodium
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.
PAN-FRIED T-BONE STEAK
Provided by Food Network Kitchen
Categories main-dish
Time 22m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- About 1/2 hour before cooking the steak, bring it to room temperature.
- Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
- Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
- Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.
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
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
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- Lightly coat your entire steak with oil. Sprinkle the salt and pepper over the entire steak. If you are cooking a thicker steak and will be finishing it off in the oven, make sure to preheat your oven to 400 degrees.
- Heat your skillet to medium/medium high heat. Once heated, add steak and cook for 5 minutes on each side. If you have a thicker steak, you can also cook on each of the long sides for 1 minute.
- To make the Garlic Butter, combine the butter, parmesan cheese, garlic and butter in a small bowl. Place in the refrigerator to cool and harden.
- Finish cooking thick/ large steaks in a 400 degree F oven for 2-5 minutes. This is where a cast iron skillet comes in handy, you can put the skillet in the oven without having to transfer the steak to an oven safe dish.
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