Perfect Seared Steak With Charred Crust Recipes

PERFECT PAN-SEARED STEAKS RECIPE

Steps:

• Pat steaks dry with paper towels. Season liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place on a plate or on a rack over a baking sheet in the refrigerator overnight. Remove from refrigerator at least 40 minutes before cooking.
• In a large stainless-steel or cast iron skillet, heat oil over high heat until heavily smoking. Season steaks with pepper, add to pan, and cook, flipping frequently with tongs until well browned on all sides (including edges, which you can sear by holding steaks sideways with tongs) and the internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium (steak will continue to cook for a bit afterward), 6 to 12 minutes depending on thickness.
• Add butter and optional aromatics to pan and continue to cook, flipping often, for an additional 2 minutes. Remove from pan and let rest in a warm place for at least 5 minutes before serving.

PAN-SEARED STEAK

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.

PERFECT PAN SEARED STEAK

Steps:

• Preheat oven to 400. Heat oil in a large cast-iron skillet over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1/2 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). Make sure not to turn the steak before the crust has formed. Hold the steak with tongs and quickly brown the edges before turning over completely. 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. 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 your favorite steak sauce. Cover and refrigerate any leftovers, up to 2 days.

PERFECT SEARED STEAK WITH CHARRED CRUST

Steps:

• Mix all seasonings together in a small bowl.
• Pat steaks dry with a paper towel.
• Sprinkle seasoning mixture evenly over both sides of each steak, and rub to cover the meat.
• Heat olive oil or butter in a skillet (preferable iron skillet) over medium high heat. When the skillet is very hot, add steaks and allow them to cook without moving them for at least 5 minutes on each side. Cook until desired level of doneness. (I like an internal temperature of 145 degrees F.)

CHARRED GARLIC RUBBED RIB STEAK

Steps:

• Combine the oil, salt, pepper, dry thyme and garlic in a small bowl. Using this dry rub to season the beef, brush or rub the steaks with this seasoning mix and let marinate at room temperature for 20 minutes.
• Over a hot barbecue grill, or under an oven broiler that has been preheated for at least 20 minutes, cook the steaks on both sides to the desired doneness. Generally, a steak of this size, cooked over a barbecue grill, will be mediumrare within about 8 to 10 minutes (4 minutes on each side) with a blackened exterior and a warm pink interior. Check for doneness by pressing gently with a cautious finger.