Perfect Pan-Seared Steak
A few weekends ago we had some friends over to our house for lunch, and we got around to talking about A Family Feast. We love hearing suggestions for the types of recipes people would like to see us post here – and our friend Simone was the first to speak up! She asked for a simple and easy way to prepare steak – and others agreed (including myself!) – so here is our recipe for the Perfect Pan-Seared Steak!
I’ll admit – I usually leave the cooking of steak or other cuts of beef to my husband Jack. Other types of meat…I have no problems cooking that! But steak…I’ve never been happy with how it came out when I cooked it. Until now that is! Cooking the perfect pan-seared steak is so easy (and it comes out so deliciously good) you’ll become an expert at it too!
At most supermarkets, you are most likely going to find a grade of meat that is called “choice”, which is perfectly fine to use! Just try to avoid the grades called “select” or “standard” as they are lesser cuts of meat and usually lack the marbling you want. It is also possible to get the best grade called “prime” at the supermarket, but unlikely – you typically will need to go to a specialty butcher for that. If you don’t mind paying top dollar, you can also buy aged beef. The butcher will place the beef in a climate-controlled space for a period of days or weeks. The beef will lose moisture and intensify in flavor. (It is possible to age beef at home yourself…see this article.)
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.afamilyfeast.com
I’ll admit – I usually leave the cooking of steak or other cuts of beef to my husband Jack. Other types of meat…I have no problems cooking that! But steak…I’ve never been happy with how it came out when I cooked it. Until now that is! Cooking the perfect pan-seared steak is so easy (and it comes out so deliciously good) you’ll become an expert at it too!
At most supermarkets, you are most likely going to find a grade of meat that is called “choice”, which is perfectly fine to use! Just try to avoid the grades called “select” or “standard” as they are lesser cuts of meat and usually lack the marbling you want. It is also possible to get the best grade called “prime” at the supermarket, but unlikely – you typically will need to go to a specialty butcher for that. If you don’t mind paying top dollar, you can also buy aged beef. The butcher will place the beef in a climate-controlled space for a period of days or weeks. The beef will lose moisture and intensify in flavor. (It is possible to age beef at home yourself…see this article.)
INGREDIENTS
- 1 bone-in or boneless rib eye steak or sirloin steak at least 1 ½ pounds, cut to at least 1 ½ inches thick
- Pinch of salt
- Freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons butter
- 2 peeled garlic cloves, left whole
- Few sprigs fresh parsley, including stems
- Optional: Wine and stock (chicken, beef, veal,etc.) and butter for deglazing the pan and making a delicious pan sauce
- Optional: Roasted potato wedges (see note above)
INSTRUCTIONS
- Salt and pepper one side of the steak.
- Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you don’t get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.
- ..............................................
for full instruction please see : www.afamilyfeast.com
0 Response to "Perfect Pan-Seared Steak"
Posting Komentar