Perfect Pan-Seared Steak #dinner #steak

Perfect Pan-Seared Steak #dinner #steak

A couple of ends of the week prior we had a few companions over to our home for lunch, and we got around to discussing A Family Feast. We cherish hearing recommendations for the sorts of formulas individuals might want to see us post here – and our companion Simone was the first to talk up! She requested a straightforward and simple approach to get ready steak – and others concurred (counting myself!) – so here is our formula for the Perfect Pan-Seared Steak!

I'll concede – I normally leave the cooking of steak or different slices of hamburger to my better half Jack. Different sorts of meat… I have no issues cooking that! Be that as it may, steak… I've never been content with how it turned out when I cooked it. As of recently that is! Cooking the ideal skillet singed steak is so natural (and it turns out so delightfully great) you'll turn into a specialist at it as well!

For an ideal steak of any sort, you truly need to begin with a decent quality, high-grade cut of meat. For an ideal skillet burned steak, a great rib eye or sirloin are our suggested decisions – and attempt to choose a thick steak (at any rate 1½ inches thick). Search for marbling (little creepy crawly veins of fat that are weaved all through the meat, bringing about a progressively delicate cooked steak) and endeavor to maintain a strategic distance from cuts that have substantial bits of outside fat or cartilage going through it. Try not to be modest about asking your butcher – even at your neighborhood grocery store – for precisely the cut of meat you need!

Perfect Pan-Seared Steak #dinner #steak

Also try our recipe : Chicken Fried Rice #dinner #rice

  • 1 bone-in or boneless rib eye steak or sirloin steak at least 1 ½ pounds, cut to at least 1 ½ inches thick
  • Pinch of salt
  • Freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons butter
  • 2 peeled garlic cloves, left whole
  • Few sprigs fresh parsley, including stems
  • Optional: Wine and stock (chicken, beef, veal,etc.) and butter for deglazing the pan and making a delicious pan sauce
  • Optional: Roasted potato wedges (see note above)

  1. Salt and pepper one side of the steak.
  2. Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you don’t get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.
  3. Right after you flip the steak for the first time, with a spoon or small ladle, keep basting the melted butter over the steak. Baste continually for the full two minutes (tilt pan a little if you have to, to get the butter onto the spoon).
  4. After two minutes on each side, keep flipping and basting the steak each time leaving the steak for 30 seconds before turning. Test the steak with the poke test (see note below) and remove at medium rare at about the five to six minute mark of total cooking time. Cook a minute or two longer for medium to well. A thicker steak (such as a sirloin) may take longer.
  5. Turn off the heat and baste one more time. Leave the steak in the pan loosely covered with foil for 10 minutes and allow to rest before cutting. Baste one more time, and remove to a cutting board. Either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.
  6. Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce .
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Read more our recipe : Lemon Chicken Pasta #lemon #dinner

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