Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, the best pan seared steak. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
How to Pan Sear Steaks: Pat dry - use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter. Season generously - just before cooking steaks, sprinkle both sides liberally with salt and pepper. Preheat the pan on medium and brush with oil. Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
The Best Pan Seared Steak is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. The Best Pan Seared Steak is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have the best pan seared steak using 4 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make The Best Pan Seared Steak:
- Make ready 1 tbsp Olive Oil
- Get Fresh Cracked Pepper
- Get Sea Salt
- Make ready 1 Filet Mignon
Heat a large cast-iron skillet over high heat. A cast-iron pan holds and retains heat especially well, helping to. Place steaks in skillet and using metal tongs press down across top surface of steaks to ensure the entire bottom surface is making direct contact with skillet. Ribeye is a best-of-both-worlds steak: It's well marbled with the flavorful fat that's usually found in tougher cuts, but it comes from one of the more tender parts of the cow, so it's great for fast-cooking, high-heat methods.
Instructions to make The Best Pan Seared Steak:
- Apply both sides of the Filet Mignon with generous amounts of salt and pepper. (You cannot have too much because this will create the crust.)
- Heat the skillet in high for 2-3 minutes before adding the steak.
- Add one tablespoon of olive oil then immediately add steak.
- Cook on each side for 2-3 minutes until it easily pulls off the pan. (This means the steak is properly seared.)
- After searing the top and the bottom dear the sides for 2-3 minutes each.
- Final product :) this will be a medium rare. If you like a more well done steak stick it in the oven on 500°F for 2-3 minutes.
Place steaks in skillet and using metal tongs press down across top surface of steaks to ensure the entire bottom surface is making direct contact with skillet. Ribeye is a best-of-both-worlds steak: It's well marbled with the flavorful fat that's usually found in tougher cuts, but it comes from one of the more tender parts of the cow, so it's great for fast-cooking, high-heat methods. Over medium to high heat, melt the butter in an oven proof skillet When the butter is melted and has turned a golden brown, place the steaks into the skillet. Pan-searing is the absolute best way to cook a steak (salmon, too), and it also happens to be the easiest. What you'll need to Cook Steak on The Stovetop When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon.
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