Saucy Steak Skillet Recipes

PAN-SEARED STEAK WITH GARLIC BUTTER

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.

CAST-IRON SKILLET STEAK

Steps:

• Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes. , Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet., Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.

SAUCY STEAK SKILLET

Steps:

• Coat steak with flour; brown in hot oil.
• Remove steak from skillet.
• To skillet, add onion and chopped green pepper; cook and stir 1 minute.
• Return steak to skillet.
• Add enough water to reserved potato liquid to measure 1 cup.
• Add catsup, worcestershire sauce, boullion, marjoram and pepper.
• Pour onto steak; heat to boiling.
• Cover and simmer for 1 hour.
• Add the potatoes and beans.
• Simmer another 15 minutes.

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

SAUCY STEAK SKILLET RECIPE - (3.2/5)

Steps:

• Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10 " skillet; push beef to side. Cool and stir onion in oil until tender; drain. Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram, and pepper. Pour on beef and oinion mix. Heat to boiling: reduce heat. Cover and simmer until beef is tender. 1 1/4 to 1 1/2 hours. Rinse frozen beans under running cold water to separate. Add potatoes and beans to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender; 10 to 15 minutes.