Introduction to Pan Seared Steak
Cooking a delicious steak at home is one of the simplest pleasures in life. Not only does it allow you to indulge in a juicy, mouthwatering pan seared steak, but it also provides an opportunity to impress your friends or enjoy a cozy evening with a loved one. But why bother cooking a steak at home when you could just go out?
For starters, making your own pan seared steak can be remarkably cost-effective. A high-quality cut like ribeye or New York strip can take your home-cooked meal to the next level without burning a hole in your wallet. Plus, there’s something incredibly satisfying about mastering a skill in the kitchen—who wouldn’t want to show off their cooking prowess?
Cooking at home also gives you complete control over the ingredients. You can choose the rub and seasonings to personalize your dish, and you know exactly what’s in your meal. Looking for tips? Check out this guide on how to choose the perfect steak from Serious Eats. You’ll be well on your way to creating a steakhouse-worthy dinner without the hefty price tag! With our recipe, featuring rich garlic butter, you’ll have a meal that’s sure to become a go-to for any occasion.
Ingredients for Pan Seared Steak
Essential ingredients for the perfect steak
Achieving the perfect pan seared steak starts with selecting the right ingredients. Here’s what you’ll need:
- Steaks: Choose 2 (12 oz) ribeye or New York strip steaks, about 1 ¼ inches thick. The marbling in these cuts ensures a rich flavor and tender texture.
- Vegetable oil: Just 1 tablespoon is needed to get your skillet nice and hot, creating that beautiful sear.
- Kosher salt: A teaspoon for seasoning is enough; it enhances the natural flavors.
- Freshly ground black pepper: Use ¾ teaspoon to add a subtle kick.
- Unsalted butter: Two tablespoons will enrich the dish later with that delicious garlic butter sauce.
- Fresh thyme and garlic cloves: These final touches elevate your dish’s aroma and flavor.
Recommended tools and equipment
To make your pan seared steak adventure smooth and enjoyable, here’s what you’ll need:
- A 12-inch cast iron skillet is ideal for that perfect browning.
- Metal tongs to flip the steak safely.
- A meat thermometer can come in handy if you’re aiming for precise doneness.
With these ingredients and tools, you’re well on your way to steak perfection! Want to learn more about selecting steaks? Check out this guide.
Step-by-step Preparation of Pan Seared Steak
Bring the steaks to room temperature
To kick off your flavor-packed journey to creating the perfect pan seared steak, start by taking your steaks out of the fridge about 30 minutes before cooking. This is a crucial step as it allows the meat to come to room temperature. When your steaks are at room temperature, they cook more evenly, and you’ll achieve a delightful crust without overcooking the inside. Imagine biting into a steak that's perfectly pink in the center and crusty on the outside—that’s the goal!
Heat your skillet properly
Next up is preparing your skillet! Grab a heavy-duty cast iron skillet (nothing beats a classic for searing meat) and place it on medium-high heat. Add in a tablespoon of vegetable oil and let it heat until shimmering—this can take about three minutes on gas stoves, but may be longer on electric stoves. It's essential to let your skillet reach the right temperature because a hot skillet promotes that sought-after beautiful sear. If you want to ensure it's hot enough, you can perform a simple water droplet test: flick a droplet of water into the skillet. If it dances and evaporates quickly, you're good to go!
Seasoning the steaks for flavor
Now, let’s talk seasoning! After thoroughly drying both sides of your steaks with paper towels (this keeps them from steaming instead of searing), it’s time to sprinkle on some flavor. Generously season both sides with kosher salt and freshly ground black pepper. Don’t be shy! The seasoning not only enhances the flavor but also helps to form a lovely crust during cooking. If you're feeling adventurous, try adding a dash of your favorite spice blend or a bit of garlic powder for extra depth.
Cooking the steaks to perfection
With your skillet hot and steaks perfectly seasoned, it’s time to bring them to life! Place the steaks in the skillet and immediately use metal tongs to press down gently on the top surface. This ensures that the entire steak makes contact with the skillet. You want to see a gorgeous brown develop on the bottom side, which usually takes about three minutes. After that, flip the steaks and continue cooking for about three more minutes. Keep in mind that for perfect doneness, you should aim to cook them to about 10 degrees shy of your desired temperature. Trust in your meat thermometer here—it’s your best friend!
Basting with garlic butter and herbs
Here comes the pièce de résistance: the garlic butter! After cooking both sides to near finish, reduce the heat to medium-low. Toss in two tablespoons of unsalted butter, smashed garlic cloves, and fresh thyme sprigs. This step is where the magic happens. As the butter melts, tilt the skillet to let the melted goodness pool on one side. Use a spoon to baste the steaks generously with the herb-infused butter. This not only adds flavor but also keeps the meat juicy. For perfect doneness, keep cooking until your steaks hit your desired temperature—remember they will continue to cook a bit even after being removed!
Letting the steaks rest before slicing
Lastly, once you’ve cooked your steaks to perfection, resist the urge to slice right away! Letting them rest for about five minutes is key. This resting period allows the juices to redistribute throughout the meat, so when you finally slice into that juicy steak, it won’t be drier than your last Tinder date. Instead, the juices will flood out, resulting in a truly delightful experience!
Enjoy your pan seared steak with garlic butter. You’ve earned it! Trust me, after this simple yet impactful process, you’ll have a dish that not only impresses your dinner guests but makes you proud to whip up in your kitchen.
Variations on Pan Seared Steak
Exploring Herb Combinations
Elevate your pan seared steak by experimenting with various herb combinations. Instead of classic thyme, try fresh rosemary or oregano for a different flavor profile. You can also create a unique blend by mixing herbs like parsley and basil, giving your steak a garden-fresh twist. For a touch of sophistication, consider adding a hint of fresh dill or tarragon, both of which beautifully complement the beef's richness.
Flavored Butters and Sauces
Incorporating flavored butters or sauces can transform your steak experience. Try mixing herbs like chives and parsley into your butter for a herbed garlic butter that’s bursting with flavor. For a smoky kick, consider adding chipotle or smoked paprika. Another delightful option is a creamy blue cheese sauce—just imagine the rich combination over your pan-seared steak! Not only does this enhance the taste, but it also makes for an impressive presentation.
Ready to explore these variations? Your steak nights will never be the same!
Cooking Tips and Notes for Pan Seared Steak
Importance of Steak Thickness
When it comes to pan seared steak, the thickness can make or break your dish. Aim for steaks that are at least 1 ¼ inches thick, like ribeye or New York strip. Thicker cuts allow for a perfect sear on the outside while keeping the inside juicy and tender. This leads to optimal flavor development and helps avoid overcooking. For more on choosing the perfect steak, check out this guide.
Understanding Doneness Levels
Getting the right doneness is key to enjoying your pan seared steak. Use a meat thermometer: 130°F for medium-rare and 145°F for medium. Remember, steaks will continue to cook after you remove them from the heat, so aim for about 5 degrees less than your target when checking the temperature. For a helpful reference on steak doneness, read more here.
Serving Suggestions for Pan Seared Steak
Accompaniments to elevate your steak dinner
Enhance your pan seared steak experience with hearty sides. Consider creamy mashed potatoes or roasted vegetables like Brussels sprouts and carrots for a warm, comforting touch. A refreshing arugula salad, drizzled with lemon vinaigrette, adds a zesty contrast that balances the richness of the steak. For a unique twist, try pairing with garlic mashed cauliflower—it’s a delightful low-carb alternative!
Garnishing ideas for presentation
Presentation matters, especially with a dish as delicious as pan seared steak. Garnish with a sprig of fresh thyme or parsley to add a pop of color. A light drizzle of the garlic butter from the skillet not only enhances flavor but also creates a mouthwatering sheen. If you’re feeling adventurous, a sprinkle of flaky sea salt or a dash of freshly cracked black pepper can elevate the overall look and taste, inviting your guests to dig in!
Time Breakdown for Pan Seared Steak
Preparation time
Before you dive into cooking, allow about 30 minutes for your steaks to reach room temperature. It’s just the right time to get everything prepped and gather your ingredients together.
Cooking time
The actual cooking will take around 8 minutes, perfect for creating that gorgeous crust and enhancing the flavor.
Total time
When everything is counted, you’re looking at roughly 38 minutes from start to finish. In less than an hour, you’ll have a standout pan seared steak ready to impress!
And hey, isn't it nice to know that deliciousness doesn’t have to take all day? If you want to read up on more tips for steak cooking, check out this comprehensive guide on grilling for additional insights!
Nutritional Facts for Pan Seared Steak
When you're enjoying a delicious pan seared steak, it's good to know what you're fueling your body with. Here’s a quick overview of the nutritional content for a typical serving:
Calories
A 12 oz ribeye steak typically contains around 900-1000 calories. This makes it an indulgent choice for a special dinner!
Protein
Pan seared steak is an excellent protein source, boasting about 60-70 grams per serving. This hefty amount can help support muscle repair and growth.
Fats
Watch out for the fat content! Expect about 70-80 grams of fat, primarily from the meat itself and the butter used in cooking. While that's high, remember it includes beneficial monounsaturated fats.
Understanding these figures can help you enjoy your steak in moderation and balance your meals throughout the day! For more insights on beef nutrition, you might check out the USDA Beef Nutrition Essentials.
FAQs about Pan Seared Steak
What is the best cut of steak for pan searing?
When it comes to pan seared steak, cuts like Ribeye and New York Strip are top choices. These cuts offer a great balance of flavor and tenderness, thanks to their marbling. The fat content not only enhances taste but also helps the steak stay juicy during cooking. For a leaner option, Filet Mignon is another excellent choice, though it may lack the rich flavor of fattier cuts.
How can I ensure my steak is not tough?
To keep your steak tender, always start with high-quality meat and allow it to come to room temperature before cooking. Seasoning correctly with salt and not overcooking are key steps. For more tips on ensuring tenderness, consider checking out resources from the Culinary Institute of America.
Are there alternative cooking methods for steak?
Absolutely! While pan searing is a fantastic approach, grilling and broiling are also popular methods for steak. Each technique offers a unique flavor profile and texture, so feel free to experiment to find your favorite. Plus, sous-vide cooking allows for precise temperature control, making it easier to achieve your desired doneness.
Conclusion on Pan Seared Steak
Pan seared steak is not just a meal; it's an experience! The combination of sizzling flavors and buttery richness creates a treat for your taste buds. Take the time to savor each bite, and consider pairing it with a refreshing salad or roasted vegetables for a balanced plate. Enjoy!
Pan Seared Steak with Garlic Butter
Equipment
- 12-inch cast iron skillet
Ingredients
- 2 steaks Ribeye or New York strip steaks (about 1 ¼-inches thick)
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 2 tablespoon unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, peeled and smashed
Instructions
- Let steaks rest at room temperature 30 minutes.
- Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
- Dab both sides of steak dry with paper towels then season with salt and pepper.
- Place steaks in skillet and press down with tongs to ensure contact with skillet.
- Cook until browned on bottom, about 3 minutes.
- Flip and cook until steak is about 10 degrees away from desired doneness, approximately 3 minutes longer.
- Reduce heat to medium-low, add butter, garlic, and thyme.
- Tilt pan to pool butter and spoon over steaks, cooking until desired doneness, about 1 minute longer.
- Transfer to plates and let rest for 5 minutes before slicing.
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