HOW TO COOK STEAK ON GRILL PAN RECIPES
PAN-GRILLED STEAK RECIPE | EPICURIOUS
Biftek à la Parrilla. This recipe uses only two ingredients for the marinade, yet the results belie the simplicity. Of course, steak is at its best when it is well marbled. Cuts such as beef filet, New York steak, porterhouse, or T-bone are recommended. Pan-Grilled Steak recipe.
Provided by Shirley Lomax Brooks
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil — leaving a light film of oil on the steaks — and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve with a green salad, Aji Asado (roasted marinated peppers), and Papas al Horno (roasted potatoes).
- If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare.
- Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.
GRILLED STEAKS (INDOORS) RECIPE - FOOD.COM
Cold outside? No problem grill indoors with your Grill Pan. Just be sure to let your grill pan get very, very hot before cooking. Yes you can use a regular cast iron pan. Start with high quality steaks, choice grade or better like a center cut, be it a filet, rib eye, or strip steak. With marbling, the white ribbons of fat running through the beef. The fat will turn to liquid during cooking, keeping the meat moist and flavorful. Thick is the best way to get a flavorful crust on the outside of the steaks. A steak less than 1.5" thick will cook through before the outside is seared. The steak is coating with my mix Recipe #206538 Which is easy to make or just use the suggested ingredients below. Your exhaust fan should be on because this method creates a fair amount of smoke as the steak is seared.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat grill pan to very very hot.
- Rub seasoning evenly onto steaks then drizzle with olive oil and let it marinate for 10 minutes at room temperature.
- Place steaks in pan searing the steaks for 2 to 3 minutes on each side.
- After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions below.
- Transfer the steaks to a platter, and let rest 5 minutes before slicing and serving.
- Cooking times below include the initial searing time. Give filet mignon one minute less to cook than other steaks.
- DO NOT OVERCOOK.
- For best results, check the internal temperature for doneness with an instant-read thermometer a couple of minutes before the end of suggested cooking time.
- Thickness and Times for Rare (120-130°F):.
- 1 inch 8 minutes;.
- 1 1/4 inches 10 minutes;.
- 1 3/4 inches 12 minutes;.
- Thickness and Times for Medium Rare (130-140°F).
- 1 inch 10 minutes;.
- 1 1/4 inches 12 minutes;.
- 1 3/4 inches 14 minutes;.
- Thickness and Times for Medium (140-150°F):.
- 1 inch 13 minutes;.
- 1 1/4 inches 15 minutes;.
- 1 3/4 inches 17 minutes;.
- Thickness and Times for Medium Well (150-160°F):.
- 1 inch 18 minutes;.
- 1 1/4 inches 20 minutes;.
- 1 3/4 inches 22 minutes;.
Nutrition Facts : Calories 1036.4, FatContent 74.1, SaturatedFatContent 29.4, CholesterolContent 303.9, SodiumContent 531.3, CarbohydrateContent 0.4, FiberContent 0.1, SugarContent 0.2, ProteinContent 86.3
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