Best Kittencals Pan Seared Steak Stove Top To Oven Method Recipes

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Cast Iron Pan-Seared Steak (Oven-Finished) image

Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.

Provided by Grif

Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Time 1h22m

Yield 2

Number Of Ingredients 8

Ingredients

2 (6 ounce) beef top sirloin steaks
2 cups orange juice
1 cup apple cider vinegar
½ cup Worcestershire sauce
2 teaspoons olive oil
1 ½ tablespoons steak seasoning (such as Fiesta Brand® Uncle Chris'), or to taste
freshly ground black pepper to taste
sea salt to taste

Steps:

Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
Heat olive oil in a cast-iron skillet over high heat.
Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g

PAN-SEARED STEAK

Pan-Seared Steak image

With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 30m

Number Of Ingredients 4

Ingredients

1 tablespoon vegetable oil
1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature
Coarse salt and cracked (butcher-grind) pepper
Steak Butter

Steps:

Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g

KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD

Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method image

There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak

Provided by Kittencalrecipezazz

Categories Steak

Time 1h40m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 -1 1/2 tablespoon vegetable oil
1 boneless beef steak (1-1/2 pounds and cut 2-1/2 inches thick, New York or rib-eye cut)
garlic powder (optional)
freshly ground cracked black pepper (use as much as desired)
1 -1 1/2 tablespoon butter
salt (used only after cooking)

Steps:

Pat the meat dry using paper towels.
Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
Preheat oven to 400 degrees F.
Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
Return the steak flat in the pan.
Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
Spread the top with butter then season lightly with salt.
Cover loosely with foil and allow to rest about 5-6 minutes.
Slice across the grain.