Kittencals Perfect Pan Fried Steak Recipes

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KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD



Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method image

There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak

Provided by Kittencalrecipezazz

Categories     Steak

Time 1h40m

Yield 1 serving(s)

Number Of Ingredients 6

1 -1 1/2 tablespoon vegetable oil
1 boneless beef steak (1-1/2 pounds and cut 2-1/2 inches thick, New York or rib-eye cut)
garlic powder (optional)
freshly ground cracked black pepper (use as much as desired)
1 -1 1/2 tablespoon butter
salt (used only after cooking)

Steps:

  • Pat the meat dry using paper towels.
  • Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
  • Preheat oven to 400 degrees F.
  • Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
  • Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
  • After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
  • Return the steak flat in the pan.
  • Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
  • Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
  • Spread the top with butter then season lightly with salt.
  • Cover loosely with foil and allow to rest about 5-6 minutes.
  • Slice across the grain.

Nutrition Facts : Calories 222, Fat 25.1, SaturatedFat 9.1, Cholesterol 30.5, Sodium 101.4, Protein 0.1

KITTENCAL'S PERFECT PAN-FRIED STEAK



Kittencal's Perfect Pan-Fried Steak image

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

2 (8 ounce) boneless beef steaks (1-1/2-inch thick)
3 tablespoons vegetable oil
2 teaspoons montreal steak spice (or use freshly ground coarse black pepper)
2 tablespoons butter
salt (to taste, to be added after cooking only) (optional)

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

CUBAN PAN FRIED STEAK (BISTEC DE PALOMILLA)



Cuban Pan Fried Steak (Bistec De Palomilla) image

Make and share this Cuban Pan Fried Steak (Bistec De Palomilla) recipe from Food.com.

Provided by threeovens

Categories     Steak

Time 30m

Yield 6 steaks, 6 serving(s)

Number Of Ingredients 7

24 ounces top round steaks, pounded to 1/4 inch thick
2 garlic cloves, minced
2 limes, juiced
salt & freshly ground black pepper
3 tablespoons olive oil or 3 tablespoons butter
1 medium onion, finely chopped
3 tablespoons fresh parsley, finely chopped

Steps:

  • Cut steaks into six equal portions. Season steaks with garlic, lime juice, salt, and pepper. Allow to marinate at least 1 hour, refrigerated.
  • Remove the steaks from the marinade and pat dry; reserve marinade. In a large skillet, heat the oil over medium heat until very hot, and brown each steak for 2 to 3 minutes on each side.
  • Transfer the steaks to a serving platter and keep warm. Add the reserved marinade and onion to the pan and cook until the onion is slightly wilted, 3 to 4 minutes.
  • Garnish the steaks with the onion and parsley and serve immediately.

Nutrition Facts : Calories 281.5, Fat 18.1, SaturatedFat 5.3, Cholesterol 69.2, Sodium 59.1, Carbohydrate 4.7, Fiber 1, Sugar 1.2, Protein 24.8

PAN-FRIED STEAK (WELL-DONE)



Pan-Fried Steak (Well-Done) image

Make and share this Pan-Fried Steak (Well-Done) recipe from Food.com.

Provided by Miss-Alex

Categories     Steak

Time 31m

Yield 1 serving(s)

Number Of Ingredients 7

1 boneless round steak
1/2 teaspoon seasoning salt
1/2 teaspoon black pepper
1 teaspoon olive oil
2 tablespoons butter
1 small onion
1 cup water

Steps:

  • Wash and rinse steak.
  • Rub steak with olive oil.
  • Season with the salt and pepper, put aside.
  • Cut onions and sauté in 1 tbsp butter and put it aside.
  • Add 1 tbsp butter to skillet, and add steak.
  • Fry each side for 8 minutes on med low heat.
  • If the pan begins to dry time after time, add water, NOT OIL.
  • Eat with onions.

Nutrition Facts : Calories 275.5, Fat 27.6, SaturatedFat 15.2, Cholesterol 61.1, Sodium 171, Carbohydrate 7.8, Fiber 1.3, Sugar 3, Protein 1

PAN-FRIED STEAK



Pan-Fried Steak image

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

2 strip steaks (each about 1 inch thick), room temperature
Kosher salt and freshly ground pepper
1 teaspoon unsalted butter
Simple Steak Sauce, optional

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.

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