Pan Fried Steak Food

KITTENCAL'S PERFECT PAN-FRIED STEAK

Steps:

• In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper.
• Rub both steaks with the oil/pepper mixture.
• Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours).
• Heat a large heavy skillet over medium-high heat.
• Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate.
• Add 2 tablespoons butter to the hot skillet allow to sizzle and brown, then return the meat to the skillet and fry 4-5 minutes per side (the outside of the steak should be browned and crisp).
• Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.

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 RIBEYE STEAK

Steps:

• Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl. Add lots of black pepper, to taste, and mix to create a rub for your steaks.
• Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.
• Bring a skillet to medium heat. Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. With tongs, set the steaks right into the sizzling butter/oil mixture.
• Cook for about 2 minutes on the first side, then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center.
• Let the steaks rest for a couple minutes before digging in or slice the steaks for a nice presentation and drizzle with the leftover pan sauce from the bottom of the skillet. Serve with mashed potatoes and a side salad.

PAN-FRIED T-BONE STEAK

Steps:

• About 1/2 hour before cooking the steak, bring it to room temperature.
• Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
• Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
• Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.

PAN-FRIED RIB EYE STEAKS

Steps:

• In a small cup or bowl mix oregano, cumin and paprika together.
• Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.
• Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium). Transfer steaks to a platter and keep warm.
• In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired.
• Pour sauce over steaks.

PAN FRIED STEAK WITH SAUCE

Steps:

• Rub salt and pepper on both sides of steak.
• In large pan melt butter and brown steak well on both sides.
• (2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.
• Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.
• Add flour and cook for 1 minute.
• Add in beef stock, milk and horseradish.
• Reduce heat and simmer, stir for 5 minutes until sauce thickness.
• Add steak and juice, simmer for 5 minutes.
• Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.
• Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

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 & OVEN BAKED STEAKS

Steps:

• Pre-heat oven to 400*F. Place a rimmed sheet pan large enough for the steak(s) into the oven to warm. Remove steak(s) from the refrigerator. Allow to sit at room temperature for 15 minutes on a cutting board.
• Sprinkle on desired amount of garlic powder, salt & pepper to each side of the steak(s). Cover top with a piece of plastic wrap. Using a meat mallet (tenderizer), pound steaks to desired thickness (I like them about 3/4" - 1" thick, but thicker is fine -- just adjust cooking time).
• Heat a non-stick or cast iron skillet over medium heat on stove top.
• Once the pan is hot, add the oil and heat until the oil shimmers.
• Lay steak(s) into the skillet. Leave undisturbed for 1 minute. Lift the edges of the steak(s) and swirl the pan to allow more oil underneath, and let sit for 1 more minute. When nicely browned, flip over and repeat this process.
• Remove steak(s) from the skillet and place onto the warmed, rimmed sheet pan, insert a meat thermometer (not touching a bone if your steak(s) have one), and place into the oven to bake.
• Now it all depends on the thickness of your steak(s) to reach your desired doneness. Example: If I am making a 1" thick steak, I will let it bake for 5 minutes, then flip it over and cook for 4 minutes more (we like them pink inside). If mine are 1 1/2" thick, I will bake them for about 8 minutes, flip and do 6-8 minutes more. Just keep and eye on your thermometer and use your own judgement.
• While steak(s) are baking, sautee the sliced onion over medium heat in the same pan that you browned the steaks in, adding more oil if needed (but doubtful). Once onion slices are golden and softened, add the beef broth and simmer until you are ready to eat.
• When steak(s) are baked to desired doneness, remove to a platter and pour juices from the sheet pan into the Au Jus and mix well. Loosely cover the steak(s) with tin foil and let 'rest' for 10 minutes (this is a MUST). Again, pour collected juices from the platter (after the 'rest' period) into the Au Jus and stir.
• You can now serve and enjoy your steak(s) with the Au Jus, or you can thicken the Au Jus to make a gravy by combining 1/4 cup cold water and add 1 tablespoon of cornstarch. Slowly add the slurry to the pan of Au Jus while simmering to reach your desired thickness (you may not need all of it, so add just a bit at a time). Simmer 2 minutes and then serve.
• Enjoy!

PAN-FRIED RIB-EYE STEAK

Steps:

• Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.

PAN-FRIED STEAK WITH MARSALA SAUCE

Steps:

• Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
• Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
• Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
• Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.