PAN-SEARED STEAK WITH GARLIC BUTTER
This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 7
Steps:
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
- Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
- Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
- Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.
Nutrition Facts : Calories 542 kcal, Carbohydrate 1 g, Protein 46 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 154 mg, Sodium 991 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-SEARED STEAKS WITH ROASTED RED PEPPER SAUCE
Make and share this Pan-Seared Steaks With Roasted Red Pepper Sauce recipe from Food.com.
Provided by Amber Dawn
Categories Steak
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic powder, pepper and 1/4 tsp salt. Rub on both sides of steak.
- Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 2 - 3 minutes on each side, or until done.
- While steaks are cooking, place peppers and remaining 1/4 tsp salt in container of electric blender. Cover and process until smooth.
- Serve steaks with red pepper sauce.
Nutrition Facts : Calories 337.4, Fat 26.9, SaturatedFat 10.8, Cholesterol 80.5, Sodium 1024.6, Carbohydrate 2.4, Fiber 0.7, Sugar 0.1, Protein 20.6
GRILLED SKIRT STEAK HASH WITH ROASTED RED PEPPER HOLLANDAISE
Steps:
- For the dry rub: Combine the black pepper, brown sugar, salt, ancho chile powder, granulated garlic, instant espresso powder, ground oregano, onion powder and dry mustard powder in a small bowl and stir to combine thoroughly.
- Toss the asparagus with the olive oil, salt, and pepper.
- Press the dry rub into the steak and rub liberally on both sides. Preheat an oiled grill to medium-high heat. Cook the steak on one side until seared, about 8 minutes, then flip over. Add the asparagus to the grill. Cook the asparagus and steak until the asparagus is tender, about 10 minutes, and the steak reaches an internal temperature of 135 degrees F. Tent the steak with foil and let rest for 10 minutes. Slice thinly against the grain.
- For the hash: Heat a 12 inch cast iron skillet (or heavy, large pan) to medium heat. Add 1/4 cup olive oil, then add the diced potatoes. Season with salt and pepper and let the potatoes cook on all sides. When the potatoes are about 3/4 of the way done and just starting to brown on all sides, add the onion and green and red bell peppers. Cook until the vegetables are cooked and caramelized, 5 to 7 minutes. Stir in the garlic and saute for another 30 seconds. Taste for seasoning.
- To serve: Cut the asparagus into 1-inch pieces and toss with the potato mixture. Plate the hash with the sliced steak on top, drizzle with the roasted red pepper hollandaise and garnish with the chopped scallions and sliced avocado. Dust with smoked paprika if desired.
- Over a stovetop gas flame, or under a broiler, char the red peppers on all sides. Place the peppers in a bowl and cover tightly with plastic wrap. Let rest 10 minutes. Remove the plastic wrap and peel or rub the skin off each pepper. Discard the stems and seeds from the peppers.
- Add the egg yolks, lemon juice, salt, paprika and cayenne to a blender. Blend the yolk mixture at medium speed until it lightens in color, about 25 seconds. Lower the speed and slowly begin to drizzle in the melted butter. Add in the charred peppers and blend until the mixture is smooth and homogenous. Season with more salt, cayenne pepper, or lemon juice if desired.
SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
- Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
- Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish.
PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME
Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It's traditionally prepared by pickling the fillets in vinegar, but I've never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish. At home, I sprinkled the fish fillets with salt, pepper and some sweet paprika. Then I let them sit while I slowly stewed the leeks, carrots and peppers with some garlic and thyme. I seared the fish until lightly browned but still very moist inside. When people say they don't like mackerel because it's too strong and dry, it's usually because the fish has been overcooked. But when cooked right, until just flaky in the center, the flesh is mild and almost buttery.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
- Set a large skillet over medium heat and add 5 tablespoons oil. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Add garlic, stirring gently, and cook for 2 minutes more. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
- Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 40 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 4 grams
STEAK WITH BELL-PEPPER SAUCE
This sweet-and-sour sauce is good with steak, but it can also be served with chicken, pork, or fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a small skillet, heat olive oil over medium heat. Trim and season steak with coarse salt and ground pepper; cook until desired doneness, about 2 minutes per side for medium-rare. Transfer steak to a plate; cover with foil to keep warm.
- Make sauce: Add onion to pan; cook, stirring often, until starting to soften, about 3 minutes.
- Add bell pepper, garlic, and dried oregano; season with salt and pepper. Cook until bell pepper is crisp-tender, about 5 minutes.
- Add red-wine vinegar, and bring to a boil; continue boiling until almost evaporated, about 1 minute. Add tomato paste and 1/3 cup water; cook 1 minute more. Spoon pepper sauce over steak.
PAN-SEARED FILET MIGNON WITH RED BELL PEPPER, TOMATO, AND BASIL SAUCE
Categories Beef Tomato Low Carb Basil Bell Pepper Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat broiler. Brush large baking sheet with oil. Place tomatoes and bell peppers, cut side down, on prepared sheet. Broil until tomatoes and peppers begin to char and blister, about 5 minutes. Cool. Peel skins from 1 pepper half, then cut into thin strips; set aside. Chop tomatoes and remaining peppers (do not peel).
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add broth and wine; bring to boil. Add chopped tomatoes, chopped bell peppers, 1/2 cup basil, and crushed red pepper. Boil mixture gently until reduced to 2 cups, stirring occasionally, about 15 minutes. Cool slightly. Puree mixture in blender until smooth. Pour into strainer set over bowl, pressing on solids to extract as much liquid as possible; set aside. (Sauce can be made 1 day ahead. Cover and chill.)
- Heat heavy large skillet (preferably cast iron) over high heat. Sprinkle steaks with salt and pepper. Working in batches, add steaks to hot dry skillet and cook about 4 minutes per side for medium-rare. Transfer to platter; cover to keep warm. Add 1/4 cup water to skillet; stir to scrape up browned bits. Add sauce to skillet; reduce heat and simmer until heated through, about 4 minutes. Remove from heat. Whisk in remaining 4 tablespoons butter, then remaining 1/4 cup basil. Season sauce with salt and pepper.
- Place 1 steak on each of 8 plates. Drizzle sauce over. Garnish steaks with reserved pepper strips and serve.
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HOW TO PAN SEAR STEAK - FLAVOR THE MOMENTS
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4.3/5 (3)Total Time 10 minsCategory Main DishesCalories 416 per serving
- 30 minutes prior to cooking, let the steaks come to room temperature. Season with freshly ground black pepper on both sides.
- Heat the olive oil in a large cast iron skillet over medium heat. Just before the pan starts smoking, add the steaks and cook until a golden brown crust has formed, about 1-2 minutes. Flip and cook 1-2 minutes more or until a crust has formed.
- Flip the steaks once more and add the butter, garlic and herbs to the pan. When the butter has melted, tilt the pan and allow the butter to pool on one side of the pan. Keep the pan tilted and baste the steak with butter, flipping every 30 seconds or so until done, about 4-6 minutes longer or until the desired amount of doneness. Insert a thermometer into the thickest part of the steak to determine doneness -- 125 degrees for medium rare, 135 degrees is medium, and 145 degrees is medium well. Remove the steak from heat and allow to rest for 5 minutes.
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