Perfect Pan Seared Steak


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Steak is one of those dishes that seems so simple, yet so much can go so, so wrong.  I’ve ended up with overcooked steaks, bland steaks, tough steaks, rubbery steaks…I’ve pretty much ruined steak in every possible way, but after LOTS of trial and error, I’ve come up with the perfect, fool-proof method to make a delicious, tender, and flavorful steak.

STEP ONE: Prep Steak

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The first step to perfect steak is to pat it dry with paper towels, then season it generously with salt and pepper.  If you don’t have enough seasoning, you will end up with a bland steak. Be generous with the seasoning.  Let the steak sit at room temperature for 15-30 minutes.  This will help the steak to cook more evenly. Pre-heat oven to 375.

STEP TWO: Sear Steaks

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Heat oil over medium-high heat for 3 minutes, in an oven-safe stainless steel or cast iron skillet.  If you use a non stick skillet, you won’t end up with a great sear.  Make sure the pan is large enough to fit your steaks with plenty of room.  If your pan is crowded your steaks will steam instead of sear.  Place steaks in pan and sear WITHOUT MOVING THEM for 3 minutes.  Flip steaks and sear on the other side for another 3 minutes.  Avoid the temptation to move the steaks.  It’s best to just leave them alone and let them sear the full 3 minutes.

STEP THREE: Finish Steaks in the Oven

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Take pan off heat and use a meat thermometer to check the internal temperature of the meat.  A meat thermometer is your best friend when you’re trying to get perfectly cooked steak.  The tricky part is that as the steak rests, it will continue to cook so you have to take the steak off heat before it is actually at the desired temperature.  The best guide for temperatures I’ve found is at The Hungry Mouse blog.  For rare steak, you would take the steak off when it reaches 120, for medium-rare 125, for medium 135, for medium-well 150, and for well done 160.  Check the temperature of your steak, and if it needs to cook more, place it in the oven and continue checking the temperature every 3-5 minutes.

STEP FOUR: Make Pan Sauce

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Once steaks reach desired temperature, set them aside to rest.  Resist the temptation to cut the steak until it has rested at least 5 minutes.  Meanwhile, add cream, water, and bullion cube to the pan the steaks were cooking in.  Use a wooden spoon to scrape up all the little bits of flavor on the bottom of the pan.  Bring to a boil and simmer for five minutes.  Remove from heat, stir in chopped parsley, and spoon over steaks.

Perfection!

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Perfect Pan Seared Steak

45 minutes

Perfect Pan Seared Steak

Fool proof, perfectly tender steaks, drizzled with a flavorful pan sauce!

Ingredients

  1. 2 steaks (preferably rib eye, strip, or sirloin)
  2. 3 tablespoons oil
  3. Salt to taste
  4. Pepper to taste
  5. 1/4 cup cream
  6. 1/2 cup water
  7. 1 large beef bouillon cube
  8. 1 tablespoon chopped, fresh parsely

Instructions

    STEP ONE
  • Pat steaks dry with paper towels, then season generously with salt and pepper. Let them sit at room temperature for 15-30 minutes. Pre-heat oven to 375.
  • STEP TWO
  • Heat oil over medium-high heat for 3 minutes, in an oven-safe stainless steel or cast iron skillet. Place steaks in pan and sear WITHOUT MOVING THEM for 3 minutes. Flip steaks and sear on the other side for another 3 minutes.
  • STEP THREE
  • Take pan off heat and use a meat thermometer to check the internal temperature of the meat. The best guide for temperatures I've found is at The Hungry Mouse blog. For rare steak, you would take the steak off when it reaches 120, for medium-rare 125, for medium 135, for medium-well 150, and for well done 160. Check the temperature of your steak, and if it needs to cook more, place it in the oven and continue checking the temperature every 3-5 minutes.
  • STEP FOUR
  • Once steaks reach desired temperature, set them aside to rest at least 5 minutes. Meanwhile, add cream, water, and bouillon cube to the pan the steaks were cooking in. Use a wooden spoon to scrape up all the little bits on the bottom of the pan. Bring to a boil and simmer for five minutes. Remove from heat, stir in chopped parsley, and spoon over steaks.
http://www.deliciousdiaries.com/perfect-pan-seared-steak/

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