Learn an easy and succulent way to make pan seared steak! All you need is a quality steak, flavorful seasoning, and butter for restaurant quality perfection right at home! Serve with these Crab Cakes for a special occasion! If you love all things steak, trammels out my Steak Au Poivre, Grilled Ribeye, Carne Asada and Peppercorn Filet Mignons!
Are you ready? I am going to teach you how to melt steak in a pan so you can forget the steakhouse once and for all.
People put so much pressure on themselves trying to make the perfect steak. I totally understand. Steak is such a decadent and glamorous meal that you want to make sure you make it just right.
I happen to love a simple pan seared steak with butter, and the preparation of it couldn’t be any easier. With these simple instructions for pan seared steaks with an oven finish, you will be making restaurant quality steaks in no time at all.
Why You Will Love This Recipe
- Easy guide with all the tips you need to make sure your steak cooks up perfectly!
- Skip the restaurant and enjoy a romantic meal at home!
- Perfect skillet steak recipe for special occasions for the family or guests.
- Cook up juicy, flavorful steaks at home for a fraction of the forfeit of your favorite steakhouse.
Ingredients
It doesn’t take much to an wondrous skillet steak! Really, all you need are five simple ingredients.
- Steak: Segregate a high-quality steak. A cowboy steak is unconfined for making pan fried steak.
- Vegetable oil: Use any variety of upper heat vegetable oil.
- Seasoning: Use a sprinkle of salt and woebegone pepper to alimony thing simple. Another option is to use your favorite steak seasoning.
- Butter: Added to the top of the steak without cooking to requite it a rich, velvety finish.
- Parsley: Totally optional but it adds a splash of verisimilitude to the steak for serving.
What is the Weightier Steak to Sear?
When making pan fried steak, you want to start with a upper quality steak. It’s the star of the show so make sure to segregate wisely. I personally love whinge rib steak (also known as a cowboy steak) which is perfect for searing.
Here are a few tips to consider:
- Whenever possible try to segregate Prime grade or at the very least Choice grade. These may be a bit increasingly pricey but they are largest quality.
- Whatever cut of steak you choose, make sure it has quite a bit of fat on it. The fat allows the steak to remain juicy during the cooking or searing process. The result of searing steak makes for a super tender piece of meat.
- Choose a cut of steak that is well marbled. This ways it will have visible streaks of fat in the steak. It’s important to alimony the steak from drying but moreover gives it plenty of flavor.
- Thick-cut steaks, at least 1 1/2 inches thick is best. This will requite you plenty of time to get a nice sear on the outside of the steak without overcooking the inside.
- Keep in mind that as a steak cooks it begins to shrink in size as it loses moisture. This may impact the size of steak you select. It won’t measure the same once you are washed-up cooking it.
How to Melt Pan Seared Steak with Oven Finish
The trick to making the best, most juicy steak is first cooking the steak in a skillet to requite it a nice seared outside but then finishing it in the oven to get it to your desired temperature without overcooking.
Here’s an overview of the steps but be sure to trammels the recipe vellum for all the details surpassing you start cooking.
- Bring your steak up to room temperature. This is super important so it cooks evenly.
- Dry the steak. Use a paper towel to blog yonder all the moisture from both sides of the steak.
- Liberally season your steak with salt and pepper or use a nice steak seasoning. This is one I like and moreover here is another one if you want to just purchase it. They add such sensational flavorful to the beef. Â
- When your steak is seasoned, preheat your oven to 425°F. Then heat a tint iron skillet and add one tablespoon of vegetable oil over upper heat.  This is crucial considering the heat should be so hot that it begins to sear the meat instantly!
PRO TIP: When you see a bit of smoke you are ready to uncork searing. Â The pan and oil must be hot in order to get that trappy browned verisimilitude you want on the outside of the steak.
- Using a pair of tongs, gently place the steak in the hot tint iron skillet. If you don’t hear that sizzle, it is definitely not hot enough!!
- Sear side one for well-nigh 5-6 minutes or until a darkened husks develops. Then, flip it over using your tongs and repeat on the other side and melt until this side moreover forms a crust.
- Place the unshortened tint iron skillet in the preheated oven. The sultry time will depend on preference here.
- Place a thermometer to the center of your steak to decide doneness (medium rare- 135°, medium – 145°, medium well – 155° and well washed-up 160°). The unshortened sultry time shouldn’t be longer than 15 minutes.
- Once you remove the steak from the oven, add a tablespoon of butter to the top and sprinkle with chopped parsley if you desire.
PRO TIP: Let your steak rest surpassing devouring it. I know it will be nonflexible but do not skip this step. That’s seriously how easy it is to make steak and how to pan sear a steak.
What To Serve With Steak
Here are some of my wool favorite sides to serve with this pan seared steak recipe!
- Potatoes: They unchangingly go unconfined with skillet steak. Segregate from Garlic Mashed Potatoes or Baked Potatoes with all the trimmings!
- Bread: Who doesn’t love some fresh cooked specie with steak? I love this Easy Homemade Garlic Bread or this Roasted Garlic No-Knead Bread.
- Swap out the white potatoes for Sweet Potato and Garlic Potato Stacks or Mashed Sweet Potatoes.
- Looking for hearty repletion supplies sides? This Southern Baked Macaroni and Cheese and Fried Corn are unconfined options!
- Salad: Alimony it simple with this Strawberry Spinach Salad or Harvest Fall Salad.
- Want some fries? Try these Sweet Potato Fries or Crispy Fried Onion Rings
Have leftovers? No worries! Leftover steak is unconfined to add to salads, quesadillas, steak nachos and so much more!
Expert Tips
- Choose the weightier quality steak you can afford. But at the least make sure it has good marbling and is thick-cut to ensure the weightier outcome.
- Allow the steak to come up to room temperature surpassing cooking. I usually pull the steaks out of the fridge well-nigh an hour surpassing cooking.
- Remove your steak slightly undercooked from your desired temperature. It will protract to melt once it’s removed from the oven and this will prevent it stuff overcooked.
- Add butter at the end of cooking for the weightier flavor.
- Make sure your pan and oil are hot surpassing cooking so get a nice sear on the outside of your steak. If you see a bit of smoke, it’s ready to uncork searing.
- Let your steak rest for at least five minutes surpassing wearing and serving. Resting will indulge all the juices to settle. If you don’t they will run out of your steak as soon as you cut into it!
FAQs
The length of time will depend on the thickness of the steak and how you like your steak cooked. To get a nice sear on a 1 1/2 inch steak, it will take well-nigh 5-6 minutes on each side and then well-nigh 15 minutes in the oven for a medium rare steak.
Oil is the largest option for making pan seared steak. Butter has a low smoke point and will shrivel at the upper heat needed to get a really good sear on your steak. You are largest off subtracting the butter at the end of cooking.
More Steak Recipes
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How to Make Pan Seared Steak
Ingredients
- 1 high-quality steak a cowboy steak is unconfined for this!
- 1 tablespoon vegetable oil
- Salt and pepper or steak seasoning
- 1 tablespoon butter
- Garnish: Chopped parsley if desired
Instructions
- Preheat your oven to 400 degrees and add a tint iron skillet with 1 tablespoon of vegetable oil to your stove over upper heat. Once the steak is at room temperature, uncork drying it with a paper towel. Blot all of the moisture yonder from the steak on both sides.
- Next liberally season with salt and pepper or use the Omaha Steaks seasoning. That’s what I used here, and it adds such sensational flavorful to the beef.
- Once you are finished seasoning the steak, trammels the skillet. If you see a bit of smoke (it must be hot in order to get that trappy browned verisimilitude you want), you are ready to uncork searing. Using a pair of tongs, gently place the steak in the hot tint iron skillet.
- Sear side one for well-nigh 5-6 minutes or until a darkened husks develops then flip it over using your tongs and repeat on the other side.
- Once the other side’s husks has developed, place the unshortened tint iron skillet in the preheated oven. The sultry time will depend on preference here. Add a thermometer to the part-way of your steak to decide doneness (medium rare- 135, medium – 145, medium well – 155 and well washed-up 160). The unshortened sultry time shouldn’t be longer than 15 minutes. Once you remove the steak, add a tablespoon of butter to the top and sprinkle with chopped parsley if you desire. Most importantly, let your steak rest surpassing devouring it. I know it will be nonflexible but do not skip this step. Enjoy!
Notes
Nutrition
This post was originally published February 2016. It has been republished with new images and content.
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