Best Alton Browns Pan Seared Steak Recipes
ELECTION NIGHT SIRLOIN STEAK
Salt, oil, a hot cast iron skillet, and a good stopwatch are all you need for a perfect medium-rare sirloin steak, the very steak I cook every four years when the polls close. I don't know why I started the tradition - maybe sometimes I need a visceral reminder of why this country is so freakin' awesome and no victual sums up that self-evident truth like steak.This time, I'm going with a top sirloin because election years are tough on all of us, and if you're not careful, sirloin can be tough. In fact, you could choke on it if you're not careful.This recipe first appeared in Season 2 of Good Eats: Reloaded.
Provided by Level Agency
Categories Mains
Time 1h
Number Of Ingredients 3
Steps:
- Coat the steak with 1 tablespoon of the salt and set on a rack inside a rimmed pan and leave at room temperature for 30 minutes. The steak should come up to somewhere between 45 and 50°F. Tear off an 18-inch long piece of heavy-duty aluminum foil and have it standing by near the cooktop
- When about 5 minutes of the salting time remains, place a 12-inch cast iron skillet over the highest heat you've got for a full 5 minutes. You will want to crank up your ventilation hood to high and open a window; there's gonna be smoke.
- Evenly sprinkle the remaining tablespoon of salt across the bottom of the hot skillet. Lightly coat both sides of the steak with the oil. Place right in the middle of the pan and don't touch it for 2 minutes. Flip and rotate 90 degrees so that the steak hits fresh pan (and fresh salt) and cook another 2 minutes, uninterrupted.
- Turn the steak up on one long edge and cook for 30 seconds, then turn and cook along the opposite edge for another 30. If you're checking, its internal temperature should be between 70° and 72°F. Transfer to the foil and wrap tightly for 3 minutes. During this time leave the skillet on the heat. (Did I mention there would be smoke?)
- After 3 minutes, unwrap the steak and place it back in the pan for 3 minutes, then flip and cook for another 3. Flip and cook another 2, then flip and cook a final 2 minutes. At this point, the internal temperature should be 120°F. (If you prefer your steak more on the rare side, decrease the final cook times to 2 minutes, 2 minutes, then 1 and 1. Its internal temperature should be between 105 and 110°F.)
- Return the steak to the foil and wrap tightly to rest for 5 minutes. Then unwrap and slice thin on the bias. Serve with any accumulated juices.
PAN SEARED STEAK (FROM ALTON BROWN)
This might even be better than grilling and is just as easy! (No joke!) Super tender, super juicy, super flavorful! Can't go wrong with Alton Brown! Note: Cooking time includes time to bring steaks to room temperature.
Provided by Dwynnie
Categories Steak
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Remove steak(s) from fridge and start bringing them to room temperature.
- After 30 to 45 minutes, place a 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees F.
- When oven reaches temperature, remove the pan and place it on a burner over high heat.
- Coat steak(s) lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
- Immediately place steak(s) in the middle of the hot, dry pan. Cook 30 to 60 seconds without moving. Turn the steak(s) with tongs and cook another 30 to 60 seconds, then put the pan straight into the oven for 3 to 5 minutes. Flip steak(s) and cook for another 3 to 5 minutes. (The time in the oven depends on how rare you like your steaks. The time given is for medium, but depends on number of steaks, etc. as well.)
- Remove the steak(s) from the pan, cover loosely with foil, and rest for 2 minutes.
- Serve whole or slice thin and fan onto plate.
REVERSE-SEAR RIBEYE STEAK
In 2001, I started playing with the idea of reverse-searing, or slow-cooking beef first, then searing to finish. Initially, I tried it on a standing rib roast and not only did the technique produce an evenly done interior and great sear, it didn't smoke up the kitchen nearly as bad as the traditional sear-first method. Does this work on steak? Anyone with a food blog these days knows darn well it does. As for sauce, this steak don't need no stinkin' sauce - but if you happen to have some of my compound herb butter on hand, that wouldn't be bad. Note: A proper probe thermometer has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached.This recipe first appeared in Season 1 of Good Eats: Reloaded.
Provided by Level Agency
Categories Mains
Time 7h30m
Number Of Ingredients 3
Steps:
- Season steak on both sides with the salt and place on a rack set inside a rimmed sheet pan. Refrigerate for at least 6 hours, or up to 24.
- Heat oven to 200ºF. Insert a probe thermometer horizontally through the side of the steak and roast, still on the rack and sheet pan, until it reaches an internal temperature of 120ºF, about 1 hour. Remove steak from the oven and rest, uncovered, for 10 minutes.
- Meanwhile, place a 12-inch cast iron skillet over high heat until it reaches at least 600ºF, at least 10 minutes. (If you don't have an infrared thermometer, you'll know you're close when 1/2 teaspoon water dropped in the middle of the pan has completely evaporated in 5 seconds.
- Brush a very light coat of peanut oil onto both sides of the steak. Transfer to the hot skillet and sear on each side until deeply browned, 45 seconds per side. Use a stopwatch!
- Transfer to a clean rack and let rest for 5 minutes. Slice diagonally against the grain to serve.
PAN-SEARED RIB-EYE
For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.
Provided by Alton Brown
Categories main-dish
Time 15m
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
- When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
- Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
- Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
PAN SEARED RIB EYE RECIPE, ALTON BROWN
This makes an amazing rib eye! Please note that these directions are for one steak. I did four steaks and had to add 3 minutes per side in the oven - but my oven is also not working well so it might not have been to 500.
Provided by lolablitz
Categories Steak
Time 15m
Yield 1 Steak, 1 serving(s)
Number Of Ingredients 3
Steps:
- Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
- When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
- Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.).
- Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Nutrition Facts :
STEAK AU POIVRE
Steps:
- Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
- Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
- In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
- Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
PAN SEARED RIB EYE
Provided by Alton Brown
Time 15m
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
- When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
- Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
- Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
PAN SEARED RIB EYE
This is the only way I cook steaks now. Learned this recipe from Alton Brown's show Good Eats on the Food Network.
Provided by cooking_geek
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
- Bring steak (s) to room temperature.
- When oven reaches temperature, remove pan and place on range over high heat.
- Coat steak lightly with oil and season both sides with a generous pinch of salt.
- Grind on black pepper to taste.
- Immediately place steak in the middle of hot, dry pan.
- Cook 30 seconds without moving.
- Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.
- Flip steak and cook for another 2 minutes.
- (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
- Serve whole or slice thin and fan onto plate.
Nutrition Facts :
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Alton Brown is a renowned chef and television personality known for his creative and scientific approach to cooking. One of his popular recipes is the pan seared steak, which is a classic dish that requires simple ingredients and techniques.
The Ingredients
For Alton Brown's pan seared steak recipe, you will need a few key ingredients. The first is a good quality steak, such as ribeye or filet mignon. This is the star of the dish, so it is important to choose a cut that is flavorful and tender. You will also need olive oil, kosher salt, and black pepper. These simple seasonings will enhance the natural flavors of the steak and give it a nice crust when seared in a hot pan.The Technique
The technique for pan searing steak is simple but requires some attention to detail. Here are the basic steps: 1. Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat for about 5 minutes. 2. While the pan is heating up, season both sides of the steak generously with kosher salt and black pepper. 3. Once the pan is hot, add a tablespoon of olive oil and swirl it around the pan to coat the bottom. 4. Carefully lay the steak in the pan, using tongs to avoid splattering or burning yourself. 5. Let the steak sear on one side for about 3-4 minutes, until a crust forms and it releases easily from the pan. 6. Flip the steak over and sear on the other side for an additional 3-4 minutes, depending on how well-done you like your steak. 7. Remove the steak from the pan and let it rest for a few minutes before slicing and serving.Tips for Success
To get the best results with Alton Brown's pan seared steak recipe, here are a few tips: - Choose a steak that is at least 1 inch thick, which will allow you to sear it without overcooking the interior. - Use a cast iron skillet or heavy-bottomed pan, which will distribute heat evenly and give the steak a nice crust. - Let the pan heat up for a few minutes before adding the steak, which will help it sear properly. - Don't overcrowd the pan or move the steak around too much, as this can prevent it from developing a crust. - Let the steak rest for a few minutes after cooking, which will allow the juices to redistribute and prevent it from becoming dry.Conclusion
Alton Brown's pan seared steak recipe is a simple but delicious dish that is perfect for a special occasion or weeknight dinner. By using quality ingredients and following the right techniques, you can achieve a perfectly seared steak that is full of flavor and juicy. With a few tips for success, you can impress your family and friends with this classic dish.
When it comes to cooking steak, there are few better authorities than Alton Brown. The celebrity chef has been wowing audiences with his culinary prowess for decades and in particular, his method for pan-searing steak is one that has earned high praise from amateur cooks and professionals alike.
Alton Brown's pan-seared steak is a simple yet elegant recipe that showcases the natural flavor of the meat to perfection. The recipe is easy to make and requires only a few key ingredients, yet the end result is a deliciously juicy and flavorful steak that will impress even the most discerning of palates.
To help you achieve the same level of success with this recipe, we've compiled a list of valuable tips that will serve you well whenever you decide to whip up a mouth-watering steak dinner.
1. Choose the Right Cut of Meat
The first and most important tip when making Alton Brown's pan-seared steak recipe is to choose the right cut of meat. Different cuts of steak have different levels of tenderness, marbling, and flavor, so it's important to choose one that will work well with this recipe.
Alton Brown recommends using a 1-inch thick ribeye, which is a cut of beef that is well-marbled with fat, making it perfect for pan-searing. Other cuts that work well include New York strip and filet mignon.
2. Bring the Meat to Room Temperature
Before cooking your steak, it's important to bring it to room temperature. This will help it cook more evenly and prevent it from becoming tough. Take your steak out of the fridge about 30 minutes before cooking and let it sit on the counter.
3. Dry the Meat
Once your steak has come to room temperature, use a paper towel to dry it thoroughly. This will help the steak brown better and form a delicious crust.
4. Season the Meat Liberally
Alton Brown's pan-seared steak recipe calls for a simple seasoning of kosher salt and freshly ground black pepper. However, the key to making this recipe a success is to season the meat liberally on both sides. Don't be shy with the salt and pepper – it will help to enhance the natural flavor of the steak.
5. Use a Heavy, Oven-Safe Skillet
To achieve the best results with this recipe, it's important to use a heavy, oven-safe skillet such as a cast-iron pan. This will help the steak cook more evenly and develop a delicious crust.
6. Preheat Your Skillet
Before cooking your steak, preheat your skillet over medium-high heat for at least 5 minutes. This will help the pan heat up evenly and ensure that your steak sears properly.
7. Use a High Smoke Point Oil
When searing your steak, it's important to use an oil with a high smoke point such as grapeseed, avocado, or canola oil. These oils can withstand the high heat required for searing without burning or smoking.
8. Sear the Steak on Both Sides
Once your skillet is hot, add the oil and let it heat up for a few seconds. Then, carefully add your steak to the skillet and let it sear for 2-3 minutes on one side without moving it. Use tongs to flip the steak and cook for an additional 2-3 minutes on the other side.
9. Add Butter, Garlic and Herbs
One of the secrets to making Alton Brown's pan-seared steak recipe extra delicious is to add butter, garlic, and herbs to the pan during the cooking process. Once you've flipped your steak, add a few cloves of crushed garlic, a sprig of fresh rosemary, and a tablespoon of butter to the skillet. Use a spoon to baste the steak with the garlic and herb-infused butter for the remaining cooking time.
10. Let the Steak Rest
Once your steak has finished cooking, remove it from the skillet and let it rest for 5-10 minutes on a cutting board. This will allow the juices to redistribute throughout the meat and result in a more juicy and tender steak.
In conclusion, Alton Brown's pan-seared steak recipe is a simple and delicious way to enjoy a restaurant-quality steak in the comfort of your own home. By following these valuable tips, you can ensure that your steak turns out perfectly every time. Remember to choose the right cut of meat, bring it to room temperature, season it liberally, use a heavy skillet and high smoke point oil, sear it on both sides, and add butter, garlic and herbs for extra flavor. Happy cooking!