KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD ...
There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak
Total Time 1 hours 40 minutes
Prep Time 1 hours 30 minutes
Cook Time 10 minutes
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Pat the meat dry using paper towels.
- Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
- Preheat oven to 400 degrees F.
- Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
- Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
- After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
- Return the steak flat in the pan.
- Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
- Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
- Spread the top with butter then season lightly with salt.
- Cover loosely with foil and allow to rest about 5-6 minutes.
- Slice across the grain.
Nutrition Facts : Calories 222, FatContent 25.1, SaturatedFatContent 9.1, CholesterolContent 30.5, SodiumContent 101.4, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0.1
KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD ...
There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak
Total Time 1 hours 40 minutes
Prep Time 1 hours 30 minutes
Cook Time 10 minutes
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Pat the meat dry using paper towels.
- Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
- Preheat oven to 400 degrees F.
- Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
- Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
- After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
- Return the steak flat in the pan.
- Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
- Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
- Spread the top with butter then season lightly with salt.
- Cover loosely with foil and allow to rest about 5-6 minutes.
- Slice across the grain.
Nutrition Facts : Calories 222, FatContent 25.1, SaturatedFatContent 9.1, CholesterolContent 30.5, SodiumContent 101.4, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0.1
MARINATED FLANK STEAK RECIPE | ALLRECIPES
In this recipe, the steak is grilled — we love the bold, smoky flavor the grill gives the meat. But you can also easily cook your flank steak in the oven or on the stove. You'll find the step-by-step recipe for marinated and grilled flank steak below, but here are some rough guidelines for three different flank steak …
From allrecipes.com
From allrecipes.com
See details
SALISBURY STEAK RECIPE | ALLRECIPES
Before adding the gravies, I put half of the steaks in a casserole dish. Poured the gravy over the steaks. The steaks cooked in the oven were baked for 25 minutes at 350* and the remaining steaks were cooked on the stove top as directed. The stove …
From allrecipes.com
From allrecipes.com
See details
HOW TO COOK A RIBEYE STEAK ON THE STOVE - FATHER'S DAY RECIPE
Jun 13, 2018 · Ingredients YOU will need to Prepare The Best Ribeye Steak:. 2 – a little over than 1lb bone-in rib eye steaks, let sit at room temperature for about ½ an hour before cooking; 2 teaspoons of McCormick’s Montreal Steak …
From munchkintime.com
From munchkintime.com
See details
SIMPLE PAN SAUCE RECIPE FOR CHICKEN, PORK, OR STEAK
Mar 15, 2021 · Although you can serve this pan sauce with any meat as-is, you could modify it for beef by substituting red wine for white wine. Or you could use half wine and half beef stock.; For a …
From thespruceeats.com
From thespruceeats.com
See details
GRILLED STEAK TACOS RECIPE| FEASTING AT HOME
May 03, 2013 · Steak Instructions: In a large bowl, mix together ingredients for the marinade. Place steak and onions in the bowl and toss with marinade. Let sit at room temp for at least 30 minutes, …
From feastingathome.com
From feastingathome.com
SALISBURY STEAK RECIPE | ALLRECIPES
Before adding the gravies, I put half of the steaks in a casserole dish. Poured the gravy over the steaks. The steaks cooked in the oven were baked for 25 minutes at 350* and the remaining steaks were cooked on the stove top as directed. The stove …
From allrecipes.com
From allrecipes.com
See details
SLOW COOKER SWISS STEAK RECIPE | ALLRECIPES
I am not understanding why this is called swiss steak when this is much the same as my own recipe for beef stew. Swiss steak that I make is done with flour, without the veggies, with meat and done in a skillet on top of the stove with a thick and hearty gravy. ... with meat and done in a skillet on top of the stove …
From allrecipes.com
From allrecipes.com
See details
SALISBURY STEAK RECIPE | ALLRECIPES
Before adding the gravies, I put half of the steaks in a casserole dish. Poured the gravy over the steaks. The steaks cooked in the oven were baked for 25 minutes at 350* and the remaining steaks were cooked on the stove top as directed. The stove …
From allrecipes.com
From allrecipes.com
See details
SLOW COOKER SWISS STEAK RECIPE | ALLRECIPES
I am not understanding why this is called swiss steak when this is much the same as my own recipe for beef stew. Swiss steak that I make is done with flour, without the veggies, with meat and done in a skillet on top of the stove with a thick and hearty gravy. ... with meat and done in a skillet on top of the stove …
From allrecipes.com
From allrecipes.com
See details