Easy Pan Seared Steak Recipes

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PAN-SEARED STEAK



Pan-Seared Steak image

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

1 tablespoon vegetable oil
1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature
Coarse salt and cracked (butcher-grind) pepper
Steak Butter

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

SAVORY PAN-SEARED TUNA STEAKS



Savory Pan-Seared Tuna Steaks image

These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.

Provided by meg_in_quebec

Categories     Seafood     Fish     Tuna

Time 35m

Yield 2

Number Of Ingredients 9

¼ cup soy sauce
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons Asian (toasted) sesame oil
2 teaspoons molasses
1 teaspoon cayenne pepper, or more to taste
6 thin slices fresh ginger, minced
2 cloves garlic, minced
2 1-inch-thick tuna steaks, thawed

Steps:

  • Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
  • Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
  • Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g

EASY PAN-SEARED STEAK



Easy Pan-Seared Steak image

The cast-iron skillet is essential for this recipe. Iron is heavy, and that means an iron pan holds the heat and distributes it evenly, so it browns well rather than scorching the food in some spots and leaving it pale in others. It's also nonstick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 4

2 one-inch-thick boneless sirloin steaks (or 4 one-inch-thick strip steaks)
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • With paper towels, dry steaks. Rub meat all over with oil, salt, and pepper.
  • Heat a cast-iron skillet on medium-high until a drop of water sizzles when it hits the pan.
  • Cook steaks in hot skillet 5 minutes. Flip; cook until medium rare, 5 minutes more. Cook strip steaks in two batches.

EASY PAN STEAKS



Easy Pan Steaks image

Provided by Ayesha Curry

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter
1 tablespoon olive oil
2 sprigs fresh rosemary
Coarse sea salt and freshly ground black pepper
Two 8-ounce filet mignon steaks

Steps:

  • Preheat your oven to 450 F. Heat the butter and olive oil in an oven-safe skillet over medium-high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE-finger pinch.)
  • When the butter has melted and the oil is heated, add your steaks to the pan to get a nice golden-brown sear on them. This should take about 2 minutes on each side. Then place your pan in the oven until the steaks are cooked to your preference, 7 to 9 minutes. (Eight minutes makes a perfect medium, my favorite!)
  • Allow the meat to rest 5 minutes before slicing and serving. These rosemary-infused steaks are nothing short of delicious.

PAN-SEARED STEAK



Pan-Seared Steak image

Make and share this Pan-Seared Steak recipe from Food.com.

Provided by swirlycinnacakes

Categories     Meat

Time 15m

Yield 2 serving(s)

Number Of Ingredients 3

2 (6 ounce) beef steaks, such as New York or 2 (6 ounce) top sirloin steaks
2 tablespoons oil
salt and pepper

Steps:

  • Brush both sides of the steaks with oil and season generously with salt and pepper.
  • Heat a large, heavy skillet over high heat. Add the steaks and sear on one side, about 5 minutes. Turn and sear on the second side for 3 to 4 minutes for rare, 5 to 8 minutes for med. Serve hot.

Nutrition Facts : Calories 120.2, Fat 13.6, SaturatedFat 1.8

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