Pan Fried Steak Contra Filé Food

PAN-FRIED STEAK (WELL-DONE)

Steps:

• Wash and rinse steak.
• Rub steak with olive oil.
• Season with the salt and pepper, put aside.
• Cut onions and sauté in 1 tbsp butter and put it aside.
• Add 1 tbsp butter to skillet, and add steak.
• Fry each side for 8 minutes on med low heat.
• If the pan begins to dry time after time, add water, NOT OIL.
• Eat with onions.

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

PAN FRIED STEAK WITH VEGETABLES

Steps:

• Pat 1-2 pinches of salt into each side of the steaks.
• Heat a large sauté pan or iron skillet to medium high.
• You'll want to avoid non-stick for this purpose and don't put any oil in the pan either, as we're going to want all those little bits that stick to the bottom of the pan for later.
• Place steaks in pan and let sear.
• DON'T YOU DARE POKE AT 'EM!
• Cook on each side to desired doneness-- when they're just underdone, remove from skillet, place on plate, and stick that plate in a 200°F oven to keep warm, and to rest.
• Heat olive oil in the same pan as you cooked your steaks inches.
• Add your mushrooms, shallots, garlic and a pinch of salt and few grinds of pepper and sweat at medium until tender, stirring occasionally.
• Raise heat to medium-high and add rosemary and asparagus and gently add red wine.
• Cover and let sit for 5 minutes.
• Uncover, and add tomato halves.
• Keep stirring occasionally until liquids have reduced to a syrupy texture.
• Squish 6-10 tomato halves with a fork (another reason to avoid non-stick pans for this) and add the butter in chunks randomly throughout the pan.
• Reduce heat to minimum and let the butter melt.
• Get the steaks out of the oven (carefully! that plate is gonna be hot!) and place one on each plate to be served.
• Using tongs or a slotted spoon, divide veggies between the two plates.
• Spoon some of that sauce over each plate, making sure to keep the portions equal (many arguments over 'who got more sauce' whenever we have this--trust me the extra care is warranted).
• Garnish with some parsley or rosemary sprigs and serve.

PAN-FRIED SKIRT STEAKS WITH SHALLOT BUTTER

Steps:

• Remove any excess fat from the steaks. Sprinkle the meat on both sides with salt and pepper.
• Choose a black cast-iron skillet large enough to hold the steaks in one layer and brush it with oil.
• Heat the skillet over high heat. Add the steaks side by side and cook about 3 to 4 minutes or until thoroughly browned on one side. Turn and continue cooking until lightly browned, about 3 minutes for medium rare.
• Transfer the steaks to a warm platter and keep warm. Pour off the fat from the skillet.
• Add 2 tablespoons butter to the skillet and when melted, add the shallots, garlic and thyme. Cook briefly until wilted, but do not burn. Add the vinegar, cook briefly and swirl in the remaining butter and the parsley.
• Remove skillet from heat and add the steaks and any juices that have accumulated on the platter. Blend well, and serve immediately with the shallot butter over the steaks.

PAN-FRIED STEAK (CONTRA-FILé)

Steps:

• Marinate the steak for two hours with salt, pepper and lemon juice. In a large frying pan brown the steak on both sides, add a little water and simmer over low heat until the juice is reduced. Remove the steak and keep warm. Cut the bacon and sausage into bite size pieces. Fry the bacon and sausage until done. Put the bacon and sausage into the drippings from the steak and cook for 15 min. Slice the steak and arrange on a serving platter with the bacon and sausage. Serve with mashed potatoes.