Pan Grilled Steak Biftek à La Parrilla Food

PAN-GRILLED STEAK

Steps:

• Directions
• Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve with a green salad, Aji Asado (roasted marinated peppers), and Papas al Horno (roasted potatoes).
• Variations:
• If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare.
• Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.

GARLIC GRILLED STEAKS

Steps:

• With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.

PAN-GRILLED STEAK WITH BALSAMIC PEPPERS

Steps:

• Heat a large, heavy-bottomed pan on medium-high heat until hot.
• Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
• Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
• Remove steaks from the pan and set aside to keep warm.
• Add the olive oil to the pan until hot, about 1 minute.
• Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
• Add the garlic, vinegar and the remaining salt and pepper.
• Cook, stirring often, until all the liquid evaporates, about 2 minutes.
• Serve the peppers over the steaks.

PAN-GRILLED STEAK (BIFTEK à LA PARRILLA)

Steps:

• Marinate the steaks in olive oil for at least 30 minutes.
• Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides.
• Heat a well-seasoned cast-iron skillet over a high setting.
• When hot add the steaks and char on one side.
• Turn the heat down to medium and continue cooking for about 3 minutes for medium rare.
• Turn the steaks with tongs and turn up the heat to high.
• Be careful not to cut into the steaks while turning so that you don't lose any of the juices.
• Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare.
• Add 2 to 3 minutes per side for well-done steaks.
• Variations:.
• If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element.
• When browned, turn steaks with tongs and brown the other side.
• Total cooking time with this method is about 5 minutes per side for medium rare.
• Less time is required for gas broilers and outdoor charcoal barbecues.
• If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch.
• Return the meat to the hotter area to char the second side and then move it back over the drip pan.

ULTIMATE GRILLED STEAK

Steps:

• Mix first 4 ingredients; reserve 1/4 cup. Pour remaining steak sauce mixture over steaks in shallow glass dish; turn to evenly coat both sides of steak with sauce. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove steaks from marinade; discard marinade.
• Grill steaks 4 to 5 min. on each side or until medium doneness (160°F). Cut steaks in half; serve topped with reserved sauce.

RIB EYE STEAK RECIPE

Steps:

• Choose your ribeye steak: You can buy either bone-in or boneless steak for this recipe. The most important thing is to buy a high quality steak (read: expensive. Mine was $15/pound.) The grade of the meat should be labeled USDA Prime, or Choice if you are desperate. Don't buy Select, it is not appropriate for this cooking method. The steak should be well marbled, which means that you can see lots of swirly white veins of fat all over the meat. Fat=flavor. Bring it on.
• Prepare your ribeye steak: At least 4 hours or up to 48 hours before you want to eat, prepare your steak by rubbing it with a ton of kosher salt. For 1 pound of steak, I used 2 teaspoons kosher salt (one teaspoon per side, and make sure to get the edges too). This sounds like a lot! But something magical happens while it sits for so long: the salt first draws out the moisture, but then absorbs it back into the meat and tenderizes and flavors the entire steak, not just the outside. Place the salted steak on a plate and put it in your fridge uncovered. Yes, uncovered. This allows the steak to dry out and give you an incredible sear when you cook it. (NOTE: If you are using table salt (regular salt that you find on the table in any restaurant) then use a total of 1 and 1/2 teaspoons).
• 30 minutes before cooking: Get your salted steak out of the fridge and set it on the counter for at least 30 minutes. Don't cook a cold steak, it will be overdone on the edges and undone in the middle. Just before cooking, drizzle the steak with 1-2 teaspoons canola or vegetable (or any high heat) oil, and rub it all over the steak. Don't be shy.
• Make the garlic butter sauce: In a small bowl, add 3-4 tablespoons butter and melt it in the microwave. (The more butter you use the more drizzling sauce you will end up with.) Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, 1 teaspoon thyme leaves, and 1 teaspoon chopped rosemary. (Use 1/2 teaspoon each dried thyme and rosemary if you don't have fresh). Use the side of a chef's knife to smash two cloves of garlic. Peel them and slice the garlic into strips. Add the garlic to the butter. Stir it together and set aside. If you have fresh thyme and rosemary, prep the sprigs you are using and set them nearby.

STEAK KABOBS

Steps:

• Place olive oil, soy sauce, vinegar, lemon juice, brown sugar, garlic, salt, and pepper in a large bowl or gallon-sized zip-top bag. Stir or shake until combined. Place meat inside the bag and let sit for at least 30 minutes (up to 5 hours). If you have more time, let it sit longer.
• Preheat the grill to medium-high heat and close the lid. Thread meat and vegetables through skewers.
• Place the skewers on preheated grill. Turn the skewers until nicely browned on all sides and the meat is no longer pink, about 10 to 15 minutes. Season with salt and pepper before serving, if desired.

PERFECTLY COOKED STEAK IN A GRILL PAN

Steps:

• Start by removing the steak from the packaging and patting it dry with a paper towel. This step is important because if there is moisture on the steak it will create steam, and you don't want to steam your steak, you want to sear it creating a flavorful crust on the outside, right?
• Then generously coat it with a layer of seasoning salt and seasoning pepper - these are spice mixes available at your grocery store that add more flavor than salt and pepper alone.
• Rub the seasoning into the beef.
• Heat a grill pan or skillet over medium high heat. Melt 1 tablespoon of butter.
• Once the butter just starts to brown, add the steak. Let the steak cook for 2 minutes, then rotate it 90 degrees (to create criss crossing grill marks) and let cook for another 2 minutes.
• Then flip the steak. Cook for 2 minutes, rotate 90 degrees, cook another 2 minutes.
• Remove the steak from the grill pan and let it rest for 5 minutes. If you are nervous that your steak won't be cooked enough, insert a meat thermometer sideways into the center of the steak. You will want it to read 120 degrees, since the internal temperature of the steak will increase slightly as it rests.
• Immediately melt another tablespoon of butter in the same grill pan, add the sliced shallot and mushrooms, season with salt and pepper, and sauté for 5 minutes. Once that was ready, I quickly wilted some spinach in olive oil and seasoned it with salt - mostly because I wanted to put something green on the plate.
• Now that your vegetables are ready and your meat has rested, serve your steak. It should be nice and pink and juicy in the middle.

ONE-PAN GRILLED STEAK AND VEGETABLES

Steps:

• Preheat the grill to 350 degrees F (175 degrees C).
• Drizzle steak with 1 tablespoon olive oil. Season with Italian seasoning, garlic powder, sea salt, and black pepper.
• Lay eggplant out in an even layer on a wood board and lightly season both sides with salt.
• Heat 2 tablespoons olive oil in a large cast iron pan on the grill. Add Brussels sprouts and eggplant. Cook until browned on all sides, flipping halfway, about 15 minutes.
• Move vegetables to 1 side of the pan; add remaining olive oil. Turn the vegetable side of the pan towards the outer side of the grill where it it not as hot, keeping the open half of the skillet in the center of the grill.
• Place steak in the hot pan. Cook until browned, about 3 minutes. Flip and continue grilling until the inside is to your desired doneness, 2 to 3 minutes more; for medium, an instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest briefly before serving.

PAN-GRILLED STEAK RECIPE | EPICURIOUS.COM

Steps:

• Directions
• Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil — leaving a light film of oil on the steaks — and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve with a green salad, Aji Asado (roasted marinated peppers), and Papas al Horno (roasted potatoes).
• Variations:
• If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare.
• Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.