How to Cook Beef on a Pan
This Pan-Seared Steak has a garlic rosemary-infused butter that makes it taste steakhouse quality. You lot'll exist impressed at how easy it is to make the perfect steak – seared and caramelized on the exterior, and so juicy within.
Thank you to Beef. It's What's for Dinner. on behalf of the Beef Checkoff for sponsoring this garlic butter steak recipe. I received bounty, but all opinions are my ain.
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Equally anybody is staying dwelling house, working from home and homeschooling, people are cooking way more oftentimes and looking to improve their cooking skills. You all accept been asking for more than simple and delicious recipes that come together fast and accept minimal ingredients. This steak recipe is and so satisfying and will print your entire family.
The All-time Pan-Seared Steak
This 20-minute recipe is done on the stovetop in one pan (no need to terminate it in the oven). This is ane of our favorite steak recipes and we make it year-round because it's such a quick and user-friendly cooking method. That garlic butter is lip-smacking good! Read on for great tips on how to better beef sustainability, reduce nutrient waste and you will honey our ideas for piece of cake meal prep with leftover steak.
Ingredients for Garlic Butter Steak.
Information technology really doesn't go any easier than this and you don't demand much to brand a lip-smacking skillful steak. We used 2 New York Strip Steaks (pictured below), each weighing one pound and 1 ane/iv″ thick. Keep in mind a thicker steak will have longer to cook through and a thinner steak will cook faster.
Well-marbled steaks will give you the juiciest results. Our favorite steaks to cook on a skillet are:
- New York Steak
- Pinnacle Sirloin Steak
- Ribeye Steak
How to Pan Sear Steaks:
- Pat dry out – use paper towels to pat the steaks dry to go a perfect sear and reduce oil splatter.
- Season generously – just before cooking steaks, sprinkle both sides liberally with salt and pepper.
- Preheat the pan on medium and brush with oil. Using just i/2 Tbsp oil reduces splatter.
- Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then employ tongs to plow steaks on their sides and sear edges (1 min per edge).
- Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (encounter nautical chart below).
- Remove steak and rest 10 minutes before slicing against the grain.
Pro Tip: Nosotros prefer using a large cast-atomic number 26 pan for best heat conduction, merely a large heavy stainless steel pan volition also work.
Steak Doneness Temperature Chart:
A steaks internal temperature continues to rise as it rests, so remove steaks from the pan about v-x degrees earlier reaching your desired doneness. Use this chart to determine steak doneness when testing with an instant-read thermometer. For case, if you want a medium doneness steak, remove it from the pan at 145 degrees F and it should ascension to 150-155˚F as it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more than beef safety tips hither. Apply the following steak temperature chart. These numbers reverberate the last temperature later resting 10 minutes.
- Medium Rare (soft, night pinkish inside): 145 degrees F
- Medium (soft, some pink inside): 160 degrees F
- Well Done (very business firm, no pinkish inside): 170 degrees F
Pro Tip: Check the temperature using an instant-read thermometer, inserting information technology horizontally into the side of the steak, so it penetrates the thickest part of the center of the steak (without touching the bone or fatty portions).
What to Serve with Steaks:
Steak is so versatile but our favorite sides for making the perfect steak dinner are:
- Roasted Asparagus or Roasted Brussels Sprouts
- Creamy Mashed Potatoes
- Oven-roasted Baby Red Potatoes.
- Another classic steak pairing is Corn on the Cob.
- Chimichurri Sauce is a quick way to add tons of flavor
Pro Tips for the All-time Steak:
- Preheat pan 5 minutes before adding steak for a cracking sear with good colour and flavor.
- Press steak down merely as it hits the pan to ensure steak makes contact with the surface of the pan.
- Loosely cover and rest steaks on a cutting board x minutes before slicing then they don't dry out out.
- Don't slice too thin, or the steak cools likewise rapidly.
- Piece steak against the grain and at an angle for a steakhouse presentation
How to Buy and Store Beef:
We love ownership larger packages of beef, which are often a better value in cost per pound. Once we have our repast programme for the calendar week figured out, we refrigerate what nosotros plan to cook within three-iv days and freeze the rest. To preserve the quality of our steaks, we vacuum seal since air is the enemy of food. If you don't take a vacuum sealer, you tin can also utilise a freezer-condom zilch bag and squeeze out as much air as possible before freezing. To reduce waste matter, follow these guidelines:
- Refrigerate Steaks (at twoscore˚F) for three-4 days from purchase date
- Freeze Steaks for 6-12 months*
- Refrigerate or freeze correct afterwards purchasing
- Place in freezer bags removing as much air as possible, or vacuum seal.
Steak Meal Prep:
Did you know 40% of all nutrient brought home in America goes uneaten? Some of the things nosotros exercise to reduce waste are to swallow what we have in our kitchen and as well to repurpose leftovers. Leftover steak is perfect for meal planning. Cooked beef tin can be refrigerated for three-4 days or frozen 2-three months. Nosotros dear using leftover steak to meal prep Steak Cobb Salad in reusable to-go containers. Here are some more slap-up ideas for using upwards leftover steak:
- Dice or thinly piece cooked steak for tacos or Steak Fajitas
- Whip upward some easy Cheesesteak Quesadillas
- Brand a quick Philly Cheesesteak Sandwich
Honey Beef? Visit Beef. Information technology'south What's for Dinner. for more great dinner inspiration and recipes.
Pan-Seared Steak with Garlic Butter
Prep Time: 5 minutes
Melt Time: 15 minutes
Total Fourth dimension: twenty minutes
This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to brand the perfect steak that'due south seared on the exterior, and perfectly tender inside.
- two lbs New York Strip Steaks (ii steaks), or Ribeye or Top Sirloin Steaks (1 lb each steak, ane one/4" thick)
- ane/2 Tbsp vegetable oil, or any high heat cooking oil similar canola or actress lite olive oil
- 1 1/2 tsp sea table salt
- i tsp black pepper, freshly ground
- 2 Tbsp unsalted butter
- 2 cloves garlic, peeled and quartered
- 1 sprig fresh rosemary
-
Thoroughly pat steak dry out with paper towels. Just earlier cooking, generously season with ane one/2 tsp common salt and ane tsp black pepper
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Heat the cast iron pan until hot then add together 1/2 Tbsp oil over medium-loftier oestrus, swirling to glaze. One time the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for iv minutes until a dark-brown chaff has formed so flip and cook another three-4 minutes. Using tongs, turn the steak on its sides to return the white fatty and sear the edges (ane-infinitesimal per edge).
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Reduce heat to medium and immediately add together 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to become butter on your spoon. Keep 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 rising another v-10 degrees while steaks rest).
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Transfer steak to a cutting board, loosely embrace and residual 10 minutes before slicing into i/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.
Steak Doneness Chart:
Medium Rare: 145 degrees F
Medium Doneness: 160 degrees F
Well Done: 170 degrees F
Diet Facts
Pan-Seared Steak with Garlic Butter
Amount Per Serving
Calories 542 Calories from Fat 360
% Daily Value*
Fat 40g 62%
Saturated Fat 19g 119%
Cholesterol 154mg 51%
Sodium 991mg 43%
Potassium 608mg 17%
Carbohydrates 1g 0%
Fiber 1g iv%
Sugar 1g one%
Protein 46g 92%
Vitamin A 211IU 4%
Vitamin C 1mg 1%
Calcium 19mg 2%
Atomic number 26 4mg 22%
* Percent Daily Values are based on a 2000 calorie diet.
If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Source: https://natashaskitchen.com/pan-seared-steak/
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