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
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 SKIRT STEAK
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
Time 20m
Yield Makes 4 servings
Number Of Ingredients 7
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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PAN-SEARED STEAK WITH GARLIC BUTTER | GIMME DELICIOUS
From gimmedelicious.com
Ratings 6Calories 710 per servingCategory Dinner, Main Course
- Heat a large cast-iron skillet or heavy-duty pan over medium-high heat for at least 2-3 minutes or until smoking.
- Add the olive oil to the pan followed by the steak. Sear steak for 3-4 minutes on each side. Resist the urge to flip until the first side is browned. (For medium, cook 4 to 5 minutes on each side; for well-done, cook 5 to 6 minutes on each side).
- Remove steak from heat and rest for at least 5 minutes. Top with a scoop of the garlic butter and serve.
PAN-SEARED SKIRT STEAK WITH ANCHOVIES AND LIME RECIPE
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a skillet, heat the olive oil. Add the steaks and cook over moderately high heat, turning once, until medium-rare, 4 minutes; transfer to plates and keep warm.
- Add the anchovies, scallions and garlic to the skillet and cook over moderate heat, stirring, 30 seconds. Add the water and simmer until the sauce has thickened, scraping up the browned bits from the bottom, 30 seconds. Pour the sauce over the steaks and serve with lime wedges.
PAN-SEARED SKIRT STEAK + CHIMICHURRI RECIPE | MYRECIPES
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PAN-SEARED SKIRT STEAK WITH FARRO RECIPE- CHEF DENNIS
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5/5 (19)Category EntreeCuisine AmericanCalories 641 per serving
- Sauté the chopped onion in olive oil (or your choice of oil) until fragrant (2 minutes) over medium-high heat.
- Add the farro to the pan and continue cooking for 1-2 minutes over medium heat to bring out the natural nuttiness of the farro.
- Lower the heat to simmer and add one-third of the stock at a time to the farro. Repeat this process adding the remainder of the stock in thirds until the farro has absorbed the liquid.
- Remove from the heat, cover and set aside until needed (the farro can be cooked ahead of time and refrigerated).
33 STEAK RECIPES THE FAMILY WILL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-12-06Category Beef, Recipe Roundup
- Pan-Seared Steak. I think people shy away from making steak at home because they think there’s some kind of chef magic going on. Wanna know a secret? Steak is crazy easy to cook!
- Easy Swiss Steak. Swiss steak takes a relatively cheap cut and cooks it in a rich tomato sauce until it’s tender and falling apart. Since round or chuck steak is less expensive, you’ll want to tenderize it before adding it to the pot.
- Grilled Marinated Flank Steak. Unlike sirloin, which is best seasoned with nothing more than sea salt and pepper, flank steak is kind of tough and requires a marinade.
- Sous Vide Steak. A sous vide is a simple water-based cooking method many chefs use due to its gentle cooking. The machine heats the water to a set temperature, and then any food submerged cooks slowly and very precisely.
- Tenderloin Steak. As the name suggests, beef tenderloin is a super soft cut of meat. Though it doesn’t have a ton of marbling, it’s what they make filet mignon steaks out of.
- 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.
- Pan-Seared Filet Mignon Recipe. Filet mignon is, more often than not, very thick. Since it’s smaller around, it’s served in a cut that’s anywhere between one and a half and two inches thick.
- 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.
PAN SEARED SKIRT STEAK | REYNOLDS BRANDS
From reynoldsbrands.com
Servings 4Total Time 40 minsCategory Main Dish
- Sauté the chopped onion in olive oil (or your choice of oil) until fragrant (2 minutes) over medium-high heat.
- Add the farro to the pan and continue cooking for 1–2 minutes over medium heat to bring out the natural nuttiness of the farro.
- Lower the heat to simmer and add one-third of the stock at a time to the farro. Repeat this process adding the remainder of the stock in thirds until the farro has absorbed the liquid.
- Remove from the heat, cover and set aside until needed (the farro can be cooked ahead of time and refrigerated).
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