Pan Seared Skirt 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

PAN-SEARED STEAK WITH GARLIC BUTTER



Pan-Seared Steak with Garlic Butter image

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

2 lbs New York Strip Steaks (2 steaks) (or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4" thick))
1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil)
1 1/2 tsp sea salt
1 tsp black pepper (freshly ground)
2 Tbsp unsalted butter
2 cloves garlic (peeled and quartered)
1 sprig fresh rosemary

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 SKIRT STEAK



PAN SEARED SKIRT STEAK image

Categories     Beef     Dinner

Yield 1 steak

Number Of Ingredients 10

1-2 Garlic cloves
Salt
1/2 teaspoon fresh ginger
Pepper
Skirt Steak (or Ribeye)
Olive oil
1 tablespoon butter
1 fat shallot
1/4 cup red wine
Parsley

Steps:

  • Chop garlic fine Grind garlic into paste using 1/4 teaspoon of salt and flat of knife blade. Mix ginger into garlic paste Add pepper to paste Rub onto both sides of the steak Put a tiny bit of oil on a skillet and heat until almost smoking Sear the steak for 1 minute on high heat on each side Put the pan into a preheated 350 degree oven for about 8 minutes (for a ribeye) Remove steak Swirl butter in pan, saute the shallot for a minute and splash in the wine Reduce by half Pour the sauce over the steak Garnish with freshly chopped parsley

PAN-SEARED ANCHO SKIRT STEAK



Pan-Seared Ancho Skirt Steak image

Time 20m

Yield Makes 4 servings

Number Of Ingredients 7

2 large or 4 small dried ancho or New Mexico chiles (1 oz total)
2/3 cup fresh orange juice
2 garlic cloves
1 tablespoon olive oil
1 1/2 lb skirt steak, cut into 4 pieces
2 tablespoons vegetable oil
Accompaniment: avocado slices

Steps:

  • Heat a large heavy skillet (preferably cast iron) over moderate heat, then toast chiles, pressing down with tongs, 5 to 10 seconds on each side. Discard stems and seeds and soak chiles in hot water to cover 5 minutes. Drain and tear into pieces.
  • Purée chiles with orange juice, garlic, olive oil, and salt to taste in a blender until smooth, about 2 minutes. Reserve half of sauce in a small serving bowl.
  • Season steak with salt and coat generously with remaining sauce.
  • Heat 2 large heavy skillets (or cook steak in 2 batches) over high heat until hot and add 1 tablespoon vegetable oil to each, swirling to coat bottom of skillets. Sear steak 2 to 3 minutes on each side for medium-rare.
  • Serve steak with reserved sauce.

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  • Steak Diane. Although I’ve never been a huge fan, I know steak Diane has a cult following, so I had to include it. I find that the sauce distracts from the steak, but I can’t deny it’s delicious.
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  • Easy Instant Pot Steak and Potatoes. If you want to talk about kitchen magic, we need to discuss the Instant Pot. I still don’t understand how this thing can cook steak and potatoes at the same time!
  • Instant Pot Garlic Butter Steak Bites. Chuck is much cheaper than ribeye or sirloin, but it’s also a little tough. But in the pressure cooker, all that changes.
  • Sirloin Tip Steak. Steak tips are usually leftover cuts after the cow has been broken down into neat and tidy pieces. There’s nothing wrong with them, and they’re a great way to eat steak without the hefty price tag.


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