Best Pan Grilled Steak Recipe Epicuriouscom Recipes

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PAN-SEARED STEAKS



Pan-Seared Steaks image

Pan-searing is the best way to cook a steak, and it's also the easiest!

Provided by Jennifer Segal

Categories     Dinner

Time 10m

Yield 2 to 4

Number Of Ingredients 6

2 (12-oz) New York strip or ribeye steaks or 4 (6-oz) filet mignons, about 1½ inches thick
1 heaping teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
A few sprigs fresh thyme leaves

Steps:

  • To begin, pat the steaks dry with paper towels.
  • Season the steaks all over with the salt and pepper.
  • Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's VERY hot.
  • Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
  • Carefully set the steaks in the pan, releasing them away from you so the oil doesn't splatter in your direction. The oil should sizzle.
  • Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).
  • During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.
  • If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.

Nutrition Facts : ServingSize 6-oz portion NY Strip, Calories 492, Fat 39 g, Protein 33 g, SaturatedFat 14 g, Sodium 421 mg, Cholesterol 147 mg

GRILLED STEAK



Grilled Steak image

Categories     Beef     Steak     Summer     Grill/Barbecue     Gourmet

Yield Serves 8 as part of a buffet

Number Of Ingredients 2

8 T-bone steaks (each about 1-inch thick)
Accompaniment:chimichurri sauce

Steps:

  • Prepare grill. Pat steaks dry and season generously with salt and pepper. Grill steaks on a well-oiled rack set 5 to 6 inches over glowing coals 4 minutes each side for medium-rare. Transfer steaks as cooked to a platter and let stand 10 minutes.
  • Serve steaks with chimichurri sauce.

PAN-SEARED TUNA STEAKS WITH GINGERY DIPPING SAUCE



Pan-Seared Tuna Steaks with Gingery Dipping Sauce image

This recipe was inspired by a grilled tuna steak that I ordered at a sleepy roadside restaurant in Vietnam. Working tableside on a small charcoal brazier, the young waiter cooked a half-inch-thick tuna steak with care and patience. Back in my home kitchen, I decided to adapt the recipe to the stove top. I find that pan searing allows greater control than grilling over the doneness of the lean, meaty steaks, yielding juicier results. There are no tricks here. The tuna steaks are coated with the same seasonings used for Grilled Shrimp and Squid (page 111), and the gingery dipping sauce offers a good contrast to the richness of the fish. Serve with Chicken Dumpling and Chrysanthemum Leaf Soup (page 61), boiled gailan (Chinese broccoli) or regular broccoli (which are both good with the dipping sauce), and rice.

Yield serves 4 with 2 or 3 other dishes

Number Of Ingredients 6

3 tuna steaks, each 1/2 pound and about 1 inch thick
1/2 teaspoon sugar
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
2 tablespoons canola or other neutral oil
2/3 cup Ginger-Lime Dipping Sauce (page 309)

Steps:

  • Pat the tuna steaks dry with paper towels. To make the marinade, in a bowl large enough to accommodate the tuna steaks, whisk together the sugar, fish sauce, lime juice, and oil. Add the steaks and turn them to coat well. There's no need to let the steaks marinate.
  • Heat a 12-inch nonstick skillet over medium-high heat until hot. To test if it is ready, flick a drop of water into it. It should immediately dance and then evaporate. Add the tuna steaks and let them cook, undisturbed, for 2 minutes. The tuna should brown nicely on the underside, perhaps even with some dark caramelized spots. Using tongs, carefully turn the steaks over. Without disturbing them, let them cook for about another 1 1/2 minutes for rare or 3 minutes for medium-rare.
  • To check for doneness, nick the steaks with the tip of a paring knife. A rare steak should be opaque at the edges and translucent red and cool in the middle. A medium-rare steak should be opaque at the edges and reddish pink in the middle. For a medium steak, cook for medium-rare but let the steak rest for 5 minutes under a foil tent before cutting. The steak will continue to cook as it rests.
  • Transfer the steaks to a cutting board. Cut each steak into 1/4-inch-thick slices. Arrange the slices on a platter and serve immediately with the dipping sauce.

PAN-SEARED RIBEYE WITH MISO BUTTER



Pan-Seared Ribeye with Miso Butter image

I was determined to recreate gourmet-quality steak at home. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection surface and medium-rare pink center.

Provided by Jessica Gavin

Categories     Summer     Steak     Green Onion/Scallion     Cilantro     Beef     Quick & Easy

Yield 2 servings

Number Of Ingredients 15

Miso Butter:
1/4 cup (56 g) unsalted butter, softened
2 tbsp (39 g) yellow miso paste
1 tbsp (3 g) thinly sliced green onions
1/4 tsp black pepper
Steak:
2 large ribeye steaks, at least 1 1/2 inches (3.8 cm) thick
Kosher salt, as desired for seasoning
Black pepper, as desired for seasoning
1 tbsp (15 ml) vegetable oil
1 tbsp (14 g) unsalted butter
3 cloves garlic, roughly chopped
1/4 cup (10 g) thinly sliced white and light green parts of green onion
1/4 cup (10 g) thinly sliced on the bias green onions, for garnish
1/4 cup (4 g) cilantro leaves, for garnish

Steps:

  • For the miso butter, combine the softened butter and miso together in a small bowl. Add the green onions and pepper and combine. Keep at room temperature or roll into a 1 1/2-inch (3.8-cm) wide log in plastic wrap and refrigerate. Cut into slices before serving.
  • There is one key difference to this method for thick steaks. The first step is to slightly warm the steaks in the oven before cooking on the stove. Adjust the oven rack to the center position and preheat the oven to 275°F (135°C). Add your cast-iron skillet to the oven to warm up. I like to use a preheated cast-iron pan because it retains heat very well for searing. Place a wire rack on a rimmed baking sheet, and set aside.
  • Pat dry the steaks with paper towels, pressing out as much surface moisture as possible. Season both sides of the steak with salt and pepper. Transfer the steaks to the wire rack and place in the oven. The heat helps to dry the free moisture on the surface of the steaks for quicker browning and cook time in the pan.
  • Cook the steak until the internal temperature reaches 90 to 95°F (32 to 35°C) for medium-rare, or 100 to 105°F (38°C to 41°C) for medium, about 15 to 20 minutes. The time will vary depending on the thickness of the steaks. Remove the steaks from the oven.
  • In the warmed 12-inch (30-cm) cast-iron skillet, heat the vegetable oil over high heat until just beginning to smoke. Carefully add the steaks and sear until browned with a nice crust, about 2 minutes. Flip the steaks with tongs and sear until browned, 1½ to 2 minutes, or until an instant-read thermometer inserted into the thickest part of steak registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium.
  • Reduce the heat to medium and add the butter, garlic and white and light green parts of green onion. Turn the steaks onto their sides to cook and render any remaining fat, about 1 to 2 minutes. Briefly baste the steaks with the butter, garlic and green onion mixture. Basting the steaks as they cook with oil helps distribute any aromatics like herbs in the pan and evenly browns the surface. The butter is added toward the end to add flavor, mouthfeel and encourage more browning due to the milk protein solids in the butter.
  • Immediately transfer the steaks to a clean wire rack set on a sheet pan to rest for 10 minutes. Serve the steaks topped with the miso butter, green onions and cilantro.
  • Recipe Science
  • Preheating the steak at low temperature activates enzymes called cathepsins in the meat that help to tenderize the beef, which occurs below 122°F (50°C). The goal with searing is to achieve a quick sear to create a thick brown crust on the steak without overcooking the interior.

PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER



Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter image

Categories     Roast     Low/No Sugar     Healthy     Swordfish     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

Steps:

  • Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
  • Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

SHEET-PAN STEAK FAJITAS



Sheet-Pan Steak Fajitas image

Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.

Provided by Anna Stockwell

Categories     Coriander     Cumin     Onion     Bell Pepper     Steak     Tortillas     Sour Cream     Lime     Kid-Friendly     Small Plates     One-Pot Meal     Back to School     Quick & Easy     Fall     Dinner     Sheet-Pan Dinner     Chile Pepper

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 tsp. chili powder
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. kosher salt
1 large red onion, halved, sliced into 1/4" strips
3 large bell peppers, preferably mixed colors, sliced into 1/2" strips
1 lb. fajita steak or thinly sliced flank steak
8 flour tortillas
Sour cream, lime wedges, and hot sauce (for serving)

Steps:

  • Place racks in top and lower thirds of oven; preheat broiler. Place an 18x13" rimmed baking sheet on top rack.
  • Stir oil, chili powder, coriander, cumin, and salt in a small bowl. Transfer half to a large bowl; set remaining oil mixture aside. Add onion and peppers to large bowl and toss to combine.
  • Carefully remove hot pan from oven. Transfer vegetable mixture to pan and arrange in a single layer; reserve bowl. Broil until beginning to brown and soften, about 5 minutes.
  • Toss steak and reserved oil mixture in reserved bowl. Push vegetable mixture to one side of pan. Arrange steak in an even layer on remaining side. Broil until steak is browned and cooked through, about 5 minutes.
  • Meanwhile, wrap tortillas in foil and place on another rimmed baking sheet. Bake on lower rack until warmed through, about 5 minutes.
  • Serve steak mixture with tortillas, sour cream, lime, and hot sauce alongside.

PAN-GRILLED BEER-MARINATED HANGER STEAK



Pan-Grilled Beer-Marinated Hanger Steak image

Categories     Beer     Beef     Garlic     Herb     Mustard     Marinate     Low Cal     Grill/Barbecue     Soy Sauce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup soy sauce
2 tablespoons olive oil
3 large garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
1/2 cup dark lager beer (such as bock, märzen, or Samuel Adams Black Lager)
2 1/2 pounds trimmed hanger steaks (about 3 pieces)
Nonstick vegetable oil spray

Steps:

  • Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
  • Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
  • Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

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