Pan-Seared Steak
Introduction
A great steak can transform a regular meal into something truly special. The pan-seared steak is a classic dish that is easy to make and delivers incredible flavor. With just a few simple ingredients, you can create a delicious dinner that feels gourmet.
Why Make This Recipe
Pan-seared steak is not only simple to prepare, but it also takes very little time to cook. You can impress your family or guests with a dish that tastes like it’s from a high-end restaurant. Plus, searing the steak in a pan allows the meat to develop a rich, crusty exterior while keeping the inside juicy and tender.
How to Make Pan-Seared Steak
Ingredients:
- 2 ribeye steaks
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 cloves garlic, crushed
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
Directions:
- Remove the steaks from the fridge and let them sit at room temperature for about 30 minutes.
- Season both sides of the steaks generously with salt and pepper.
- Heat a skillet over medium-high heat and add olive oil.
- Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare, depending on thickness.
- In the last minute of cooking, add the butter, garlic, and rosemary to the pan.
- Spoon the melted buttery mixture over the steaks as they finish cooking.
- Remove from heat and let rest for a few minutes before slicing.
- Serve and enjoy your steakhouse quality pan-seared steak!
How to Serve Pan-Seared Steak
Serve your steak hot, paired with your favorite sides. Good options include mashed potatoes, steamed vegetables, or a fresh salad. A simple garnish of fresh herbs or a squeeze of lemon can add extra flavor.
How to Store Pan-Seared Steak
If you have any leftovers, let the steak cool completely before placing it in an airtight container. You can store it in the fridge for up to three days. To reheat, warm it gently in a skillet or microwave, but avoid overcooking.
Tips to Make Pan-Seared Steak
- Use high-quality steaks for the best flavor and texture.
- Let the steak rest after cooking to allow the juices to redistribute.
- Experiment with different herbs or spices to change the flavor profile.
Variation
You can easily customize this recipe by using different cuts of steak, such as sirloin or filet mignon. Additionally, feel free to add other herbs like thyme or parsley for a different taste.
FAQs
Q: Can I cook the steak in the oven instead?
A: Yes, you can sear the steak on the stovetop and then finish cooking it in the oven if you prefer.
Q: How do I know if my steak is cooked to the right doneness?
A: Use a meat thermometer. For medium-rare, aim for an internal temperature of 130°F to 135°F (54°C to 57°C).
Q: Can I marinate the steak before cooking it?
A: Absolutely! Marinating can add extra flavor, just be sure not to marinate it too long, especially with acidic ingredients.
