Pan Seared Steak Recipe
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Introduction
Cooking a steak to perfection is an art, but it doesn’t have to be intimidating. This simple recipe for Pan-Seared Steak with Garlic Butter makes it easy to achieve a restaurant-quality dish right in your kitchen. With tender, juicy steak and the added flavor of garlic butter, this recipe is perfect for any occasion, whether it’s a weeknight dinner or a special celebration.
Detailed Ingredients with measures
– Steak (ribeye, sirloin, or your preferred cut) – 2 pieces, about 1.5 inches thick
– Salt – to taste
– Black pepper – to taste
– Olive oil – 1 tablespoon
– Butter – 2 tablespoons
– Garlic cloves, minced – 4
– Fresh thyme or rosemary (optional) – a few sprigs
Prep Time
The preparation for this recipe takes approximately 10 minutes. This includes seasoning the steak and prepping the garlic and herbs. Make sure your steak is at room temperature for even cooking.
Cook Time, Total Time, Yield
Cook Time: 7–10 minutes, depending on your preferred level of doneness.
Total Time: 20 minutes.
Yield: Serves 2 people.
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Detailed Directions and Instructions
1. Prepare the Steak
– Remove your steak from the refrigerator approximately 30-60 minutes before cooking to allow it to come to room temperature. This ensures even cooking.
– Pat the steak dry using a paper towel to remove any excess moisture, which helps in achieving a good sear.
– Season the steak generously on both sides with salt and freshly ground black pepper.
2. Preheat the Pan
– Use a heavy-duty skillet, preferably cast iron, as it retains heat well for searing.
– Place the skillet on the stove over medium-high heat and allow it to preheat for 5-6 minutes until very hot.
3. Add Oil and Begin Searing
– Add 1-2 tablespoons of a high smoke-point oil such as vegetable, canola, or avocado oil to your preheated skillet.
– Carefully place the steak into the pan. Be cautious not to overcrowd the skillet to avoid steaming. Sear one steak at a time if necessary.
4. Sear Each Side
– Let the steak cook undisturbed for 2-3 minutes on one side, depending on the thickness of the steak. Flip the steak using tongs and cook for another 2-3 minutes on the second side.
5. Add Garlic Butter
– Reduce the heat slightly and add 2-3 tablespoons of butter to the skillet.
– Add whole garlic cloves (lightly crushed) and fresh herbs such as thyme or rosemary for added flavor.
– Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted garlic butter mixture.
6. Check for Desired Doneness
– Use a meat thermometer to check the internal temperature of the steak:
– Rare: 120-130°F
– Medium Rare: 130-135°F
– Medium: 135-145°F
– Medium Well: 145-155°F
– Well Done: 155°F and above
– Remove the steak from the skillet 5-10°F before it reaches your desired temperature, as it will continue to cook slightly while resting.
7. Rest the Steak
– Transfer the steak to a plate or cutting board.
– Cover it loosely with foil and let it rest for 5-10 minutes to allow the juices to redistribute.
8. Slice and Serve
– Slice the steak against the grain to ensure tenderness.
– Serve with the reserved garlic butter drizzled over the top.
Notes
Tip for Perfect Searing
– Ensure your skillet is hot enough before placing the steak to achieve a beautiful golden crust.
Choosing the Right Steak
– Opt for cuts like ribeye, New York strip, or filet mignon, as they cook and sear well for this method.
Butter-Basting Benefits
– Continuously basting with butter enhances the flavor of the steak and contributes to the golden-brown crust.
Room Temperature Importance
– Starting with a room temperature steak ensures even cooking and prevents overcooking on the edges and undercooking in the center.
Flavor Customization
– Feel free to experiment with different herbs (like oregano or parsley) and aromatics (like shallots) to customize the flavor profile.
Storage Suggestions
– Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the texture and flavor.
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Cook techniques
Choosing the Right Steak
Selecting the perfect cut of steak is essential for a delicious pan-seared result. Choose cuts like ribeye, strip, sirloin, or filet mignon for better tenderness and flavor.
Preparing the Steak
Allow the steak to come to room temperature before cooking. Remove it from the refrigerator for at least 30 minutes prior, ensuring even cooking throughout.
Seasoning the Steak
Generously season both sides of the steak with salt and pepper. You can also add your favorite steak seasoning blend for additional flavor.
Preheating the Pan
Ensure your skillet is properly preheated. Use a heavy-bottomed pan, such as cast iron, to retain heat and achieve a good sear.
Searing the Steak
Place the steak in the hot pan and let it sear without moving it for a few minutes. Flip it only once to achieve a crusty golden-brown exterior.
Basting with Garlic Butter
As the steak cooks, add a mixture of butter, garlic, and optional fresh herbs to the skillet. Continuously spoon this over the steak to enhance its flavor.
Testing for Doneness
Use a meat thermometer to ensure the steak reaches your desired doneness. For instance:
– Rare: 125°F
– Medium Rare: 135°F
– Medium: 145°F
Resting the Steak
Allow the steak to rest for at least 5-10 minutes after cooking. Resting helps the juices redistribute, resulting in a more tender and flavorful steak.
FAQ
What type of pan is best for pan-searing steak?
A cast iron skillet is ideal for pan-searing steaks as it holds heat well and helps achieve a perfect sear.
Why is letting the steak reach room temperature important?
Bringing the steak to room temperature ensures it cooks evenly, preventing the exterior from overcooking while the interior remains undercooked.
How can I tell when my steak is done?
The best way to check for doneness is by using a meat thermometer. Refer to temperature guidelines based on your desired level of doneness.
Do I need to rest the steak after cooking?
Yes, resting the steak allows its juices to redistribute, ensuring a moist and tender bite.
Can I use dried herbs instead of fresh for the butter?
Yes, you can substitute dried herbs if fresh ones are unavailable, but fresh herbs tend to provide a more vibrant flavor.
How do I achieve a golden crust on the steak?
Ensure your pan is properly preheated, and don’t move the steak while it sears. Letting the natural sugars caramelize yields a golden, crispy crust.
Can I cook a frozen steak?
It’s best to thaw the steak completely before cooking for even results, but in cases where time is limited, you can cook a frozen steak at a lower heat initially.
What can I serve with a pan-seared steak?
Classic sides include mashed potatoes, steamed vegetables, roasted asparagus, or a fresh side salad. Choose accompaniments that complement the steak’s rich flavors.
Conclusion
Cooking a perfectly pan-seared steak with garlic butter is a culinary art that brings out intense, rich flavors in every bite. This recipe highlights how simple ingredients and techniques can transform into an extraordinary dish. It’s the perfect combination of a tender, well-seasoned steak and a buttery garlic finish that enhances every bit of its juiciness and savoriness. Whether it’s a weeknight dinner or a special meal, this dish is sure to impress anyone at the table.
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