Seared Slow Roasted Steak Recipes

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SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER



Sear-Roasted Rib Steak with Garlic Butter image

Here's the secret of those delicious bistro steaks: a little garlicky butter slathered on while searing. Serve the steak with Pommes Frites and wallow in your happiness.

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7

3 garlic cloves
Kosher salt
8 tablespoons unsalted butter, softened
1 teaspoon dried thyme
Ample pinch of coarsely ground black pepper
2 tablespoons vegetable oil
2 large (16 to 20 ounces) or 4 small (8 to 10 ounces) bone-in rib steaks or boneless rib-eye steaks

Steps:

  • Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste-like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
  • Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
  • Heat the oven to 425 degrees F.
  • In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.

SEARED, SLOW-ROASTED STEAK



Seared, Slow-Roasted Steak image

It takes time, but this technique guarantees nicely browned, evenly done meat.

Provided by Adapted from

Yield 4

Number Of Ingredients 8

Two 1-pound New York strip steaks, at least 1-inch thick
1 tablespoon vegetable oil
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
2 or 3 stems rosemary, cut into 2-inch pieces
1 or 2 lemons, halved
Flaky salt, for serving

Steps:

  • 1 Line a small rimmed baking sheet with aluminum foil or parchment paper; place the steaks on it and freeze (uncovered) for 30 minutes
  • 2 Preheat the oven to 160 degrees, or its lowest temperature (see headnote)
  • 3 Brush both sides of the chilled steaks with the vegetable oil, then generously season with the kosher salt and black pepper
  • 4 Heat a heavy skillet, preferably cast-iron, over high heat
  • 5 Add the steaks and sear for 60 seconds on each side, or until they reach your desired level of char
  • 6 Briefly sear the fat on the side of each steak until it is lightly browned (use tongs to hold the meat upright)
  • 7 Discard the foil or parchment from the baking sheet, then place the steaks directly on the baking sheet
  • 8 Insert the probe of an oven-safe digital thermometer into the thickest part of one steak
  • 9 Transfer to the oven; slow-roast until the meat registers an internal temperature of 133 degrees
  • 10 The time may vary depending on the thickness of the steak and your oven temperature, but figure on at least 50 minutes to 1 hour
  • 11 The meat will be an even medium-rare, rosy pink throughout
  • 12 Meanwhile, combine the olive oil and rosemary in a small skillet over medium-low heat; cook for 5 to 10 minutes, stirring occasionally, until fragrant
  • 13 Remove from the heat; scrape the rosemary and all but about a teaspoon of the oil into a small bowl
  • 14 Return the skillet to the stove top, over medium-high heat; add the lemon halves, cut sides down
  • 15 Cook until the cut sides are well browned and charred in spots
  • 16 Use tongs to transfer them to a plate, cut sides up
  • 17 Brush the finished steaks lightly with the rosemary-infused oil, and season lightly with the flaky salt
  • 18 Let the meat rest for a few minutes, then slice and serve, with the remaining infused oil and the charred lemon halves, for squeezing

Nutrition Facts : Calories 580 calories, Fat 42 g, Carbohydrate 0 g, Cholesterol 185 mg, Fiber 0 g, Protein 47 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g

PAN SEARED & OVEN ROASTED GARLIC BUTTER STEAK



Pan Seared & Oven Roasted Garlic Butter Steak image

The most tender and succulent steak dish I have ever prepared ! Easy and elegant. Start with room temperature steaks for excellent results. Serve with potatoes, vegetables, crusty bread and red wine for your very own feast!

Provided by Miss Issauga

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

16 ounces rib eye steaks
2 tablespoons butter, softened
2 teaspoons fresh garlic cloves, minced
2 teaspoons fresh Italian parsley, finely chopped
salt & pepper
2 teaspoons olive oil

Steps:

  • Preheat oven to 475 degrees.
  • Mix parsley and garlic. Sprinkle lightly with salt and mash slightly to mix, then mix with butter.
  • Melt the butter mixture over low heat in a small pan.
  • Season both sides of the steak with salt and pepper and place a heavy pan or iron skillet over high heat. Lightly coat pan with oil when hot. Sear the steak until browned on one side (5 minutes). Turn the steak and brush the top generously with the flavored butter.
  • Place into the heated oven and cook to your preference (check after 5 minutes by cutting into the center of one of the steaks). The meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish.
  • Pour remaining butter and any pan juices over the meat and let it stand for a few minutes before serving.

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