SEAR COOKING RECIPES
REVERSE-SEAR STEAK RECIPE | CLAIRE THOMAS | FOOD NETWORK
The first time my dad went to the Pacific Dining Car in Los Angeles was in the 1950s. His mother, my Nanny Lolo, loved it. She was fussy about steaks, and it was (and still is) one of the best steakhouses in LA.?When I want steak at home, I think of the Pacific Dining Car's classic steaks, but with an updated way of cooking them: the reverse-sear method. The reverse-sear method was made famous by J. Kenji Lopez-Alt, as the way to get the perfect steak, every time. I usually hate techniques that feel like gimmicks--I like to cook things simply with as little fuss as possible. However, I tried it myself, and honestly...the hype is true. It takes more time, but it's easy and the best way to get a perfect steak. The key is to use a very thick slab of meat. If you use a thin steak, this process won't work--you'll cook it through too quickly.
Provided by Claire Thomas : Food Network
Total Time 8 hours 50 minutes
Cook Time 10 minutes
Yield about 2 servings, depending on the size of the steak
Number Of Ingredients 5
Steps:
- To get an extra-crispy crust, place the steak on a wire rack set over a baking sheet and leave, uncovered, in the refrigerator overnight. The air in the refrigerator is dry and will help dry the outside of the steak.
- When ready to cook, preheat the oven to 250 degrees F.
- Generously season the steak all over on both sides with salt, pepper, garlic powder and mushroom powder if using.
- Place the steak, still on the wire rack and baking sheet, directly into the oven. Cook, checking the internal temperature occasionally, for 20 to 40 minutes. Ideally you want the steak to be 120 degrees F for medium-rare/medium, which is my favorite.
- Just before the steak comes out of the oven, heat a dry cast-iron skillet over high heat for 1 minute. Add the butter, then immediately add the steak to skillet and cook until each side is crusty and well browned, about 45 seconds per side, pushing down to sear. Using tongs, hold the steak sideways to sear the edges. Serve right away; there's no need to let reverse-seared steaks rest.?
PAN-SEARED RIB-EYE RECIPE | ALTON BROWN | FOOD NETWORK
For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.
Provided by Alton Brown
Categories main-dish
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
- When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
- Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
- Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
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REVERSE-SEAR STEAK RECIPE BY TASTY
There are many, many ways to cook a steak, and each person likes theirs juuuuust a tad differently. But did you know you can reverse-sear a steak? Yup, that’s a thing. Seasoned with some fresh rosemary and thyme and slathered generously with butter, this reverse-sear steak method might change the way you cook your steak for good. Give it a try now.
From tasty.co
Reviews 98
Calories 525 calories per serving
From tasty.co
Reviews 98
Calories 525 calories per serving
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BEST SEARED AHI TUNA RECIPE - HOW TO MAKE AHI TUNA STEAK
If it wasn't already obvious, the most important part of this seared ahi tuna steak salad recipe is the fish. Make sure you're getting quality sushi-grade Ahi Tuna—it tastes MUCH better raw than your average grocery store cut of tuna.
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Reviews 4.5
Total Time 35 minutes
Category gluten-free, low-carb, dinner party, dinner, fish
From delish.com
Reviews 4.5
Total Time 35 minutes
Category gluten-free, low-carb, dinner party, dinner, fish
- Season tuna steaks all over with salt and pepper. Combine black and white sesame seeds on a shallow plate, then gently press tuna steaks into seeds to coat them on all sides. In a medium skillet over medium-high heat, heat oil until hot. Add tuna steaks to the pan and sear 30 seconds to 1 minute per side, depending on desired doneness. Transfer to a cutting board. Make salad: In a medium bowl, whisk together dressing ingredients. Season with salt and pepper. In a large bowl, combine all salad ingredients. Add dressing and toss gently. Slice tuna. Divide salad between plates and top with tuna.
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BEST SEARED SCALLOPS RECIPE - HOW TO MAKE SEARED SCALLOPS
Searing scallops might seem intimidating, but it's insanely easy to do at home. Here's how to do it perfectly every time.
From delish.com
Reviews 5
Total Time 10 minutes
Category gluten-free, healthy, low sugar, cocktail party, dinner party, feed a crowd, romantic meals, dinner, lunch, seafood, side dish
Cuisine American
From delish.com
Reviews 5
Total Time 10 minutes
Category gluten-free, healthy, low sugar, cocktail party, dinner party, feed a crowd, romantic meals, dinner, lunch, seafood, side dish
Cuisine American
- In large skillet over medium-high heat, melt butter with oil. Blot scallops dry with paper towels, then season generously with salt and pepper. When foaming of mixture has subdued, and the pan is just starting to smoke, add scallops. Cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. Flip and cook until golden on other side, 2 to 3 minutes more. Transfer to a serving platter. Into the same skillet, add butter. When melted, stir in herbs. Serve scallops with butter mixture and lemon wedges.
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HOW TO SEAR MEATS FOR MAXIMUM FLAVOR | ALLRECIPES
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HOW TO SEAR MEAT PROPERLY | KITCHN
Oct 21, 2013 · How To Sear Meat Properly. Make sure your pan is hot. High temperatures are needed to get a truly caramelized, deep-brown sear on the surface of the meat. Use a stainless steel ... Use a thin coating of oil. Don’t crowd the pan. Resist the temptation to fuss.
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SEARED FOIE GRAS RECIPE | D'ARTAGNAN
Lightly score the slices of foie gras on both sides, then season liberally with salt and freshly ground black pepper. Sear in a very hot, dry skillet for about 30 seconds on each side. Before serving, sprinkle a pinch of coarse salt over each slice.
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PERFECT PAN-SEARED BEEF SIRLOIN STEAK RECIPE - 2022 ...
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REVERSE-SEARED STEAK RECIPE - SERIOUS EATS
Apr 13, 2020 · Reverse-Seared Steak Recipe The reverse sear is one of the easiest, most consistent, most foolproof, and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.
From seriouseats.com
From seriouseats.com
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SIMPLE PAN SEARED COD RECIPE - EASY BUTTERY SKILLET RECIPE
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From foodfitnesslifelove.com
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PAN-SEARED DUCK BREAST RECIPE | JAMES BEARD FOUNDATION
In a small bowl, combine the Armagnac and dried cherries and set aside to soak. In a medium pan, heat 1 tablespoon olive oil over medium heat until simmering. Add the shallots, season with a little salt and pepper, and cook, stirring, until soft, 2 to 3 minutes. Add the red port and wine and raise the heat to high.
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From jamesbeard.org
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HOW TO COOK RIBEYE STEAK: PERFECT PAN-SEARED JUICY RIBEYE ...
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PAN SEARED BRINED PORK CHOPS - ERREN'S KITCHEN
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From errenskitchen.com
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RESTAURANT-STYLE PAN SEARED SALMON - ONCE UPON A CHEF
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PAN SEARED CHICKEN THIGHS - FEELGOODFOODIE
Jan 12, 2020 · The recipe remains the same, but the cooking time will be slightly less. These easy pan seared chicken thighs are one delicious and quick weeknight meal. Serve with all your favorite sides for a flavorful dinner that the whole family will love.
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REVERSE SEAR RIBEYE RECIPE - SHARE-RECIPES.NET
Reverse Sear Ribeye Steak. 8 hours ago Preheat a cast iron pan to medium high. Pat steaks dry with a paper towel. Add canola oil to pan followed by steaks. Sear 1 minute to develop a deep brown color. Add butter, garlic and herbs to pan. Flip steaks, sear 1 more minute while using a large spoon to constantly baste steaks with the melted butter.
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