Pan Seared Sirloin Steak Food

SKILLET BOURBON STEAK RECIPE

Steps:

• Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes.
• Rub steaks with dijon mustard.
• Heat a large cast-iron skillet over medium-high heat.
• Transfer steaks to heated skillet, two steaks at a time, and add 1 tablespoon butter.
• Cook steaks until browned and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare.
• Remove steaks from skillet and set aside.
• Repeat with the remaining steaks.
• In a small mixing bowl combine bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine.
• Add the bourbon sauce mixture to the hot skillet and cook over medium heat for about 2 minutes, or until slightly reduced.
• Stir in half & half or light cream and cook for a minute or two, or until thickened.
• Remove from heat and lace steaks back in skillet; turn to coat.
• Garnish with dried parsley.
• Serve.

PAN SEARED SIRLOIN STEAK

Steps:

• Sprinkle beef with lemon pepper seasoning. In a small bowl, mix lemon peel, soy sauce and 1 tablespoon of the oil; brush over both sides of the beef.
• In a 10 inch nonstick skillet, heat remaining tablespoon oil over medium heat. Add beef; cook 10 to 12 minutes or until browned on both sides and desired doneness.

EASY PAN-SEARED STEAK

Steps:

• With paper towels, dry steaks. Rub meat all over with oil, salt, and pepper.
• Heat a cast-iron skillet on medium-high until a drop of water sizzles when it hits the pan.
• Cook steaks in hot skillet 5 minutes. Flip; cook until medium rare, 5 minutes more. Cook strip steaks in two batches.

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

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.

PAN-SEARED SIRLOIN STEAK

Steps:

• Sprinkle beef with lemon-pepper seasoning. In small bowl, mix lemon peel, soy sauce and 1 tablespoon of the oil; brush over both sides of beef.
• In 10-inch nonstick skillet, heat remaining tablespoon oil over medium heat. Add beef; cook 10 to 12 minutes or until browned on both sides and desired doneness. Cut into 4 serving pieces.

PAN SEARED SIRLOIN STEAK TIPS

Steps:

• Bring a large frying pan, skillet, or griddle with the olive oil to high heat. The oil should begin to shimmer, and should be just starting to smoke.
• Season the steak tips with steak seasoning, then add the cubed sirloin steak tips along with herbs for aromatics. Cook for about 4 minutes, or until all sides are browned. If you are using a small pan, cook the meat in batches to prevent over crowding the meat.
• Just before serving, add the tablespoon portion pat of butter and baste the melted butter over the cooked steak tips for about 30 seconds. Serve immediately. Garnish with chopped parsley, if desired.

PAN-SEARED STEAK WITH GARLIC BUTTER

Steps:

• Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
• Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
• Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
• Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

PAN-SEARED STEAK AND ONIONS

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

PAN-SEARED STEAK

Steps:

• Brush both sides of the steaks with oil and season generously with salt and pepper.
• Heat a large, heavy skillet over high heat. Add the steaks and sear on one side, about 5 minutes. Turn and sear on the second side for 3 to 4 minutes for rare, 5 to 8 minutes for med. Serve hot.

PAN-SEARED, BUTTER-BASTED THICK-CUT STEAK RECIPE

Steps:

• Carefully pat steak dry with paper towels. Season liberally on all sides, including edges, with salt and pepper. If desired, let steak rest at room temperature for 45 minutes, or refrigerated, loosely covered, up to 3 days (see notes).
• In a 12-inch heavy-bottomed cast iron skillet, heat oil over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.
• Add butter, herbs (if using), and shallot (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots.
• Continue flipping and basting until an instant-read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, 8 to 10 minutes total.
• Immediately transfer steak to a large heatproof plate and pour pan juices on top. Let rest 5 to 10 minutes. Carve and serve.

SEARED SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Mix butter with garlic and garlic powder, and set aside. Heat a large nonstick skillet over medium-high heat. Coat steaks with oil and sprinkle generously with salt and pepper. Add steaks to pan and cook until well-browned on both sides, about 3 to 4 minutes per side for medium-rare to medium or to desired doneness. Transfer each steak to a dinner plate.
• While steaks rest, add broth and wine to the hot skillet; simmer until reduced by half. Pour sauce over each steak, and smear a little butter over each steak before serving.