Pan Seared Steak From Alton Brown Food

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PAN-SEARED RIB-EYE



Pan-Seared Rib-Eye image

For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.

Provided by Alton Brown

Categories     main-dish

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

Steps:

  • Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
  • When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
  • Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
  • Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

PAN SEARED STEAK (FROM ALTON BROWN)



Pan Seared Steak (From Alton Brown) image

This might even be better than grilling and is just as easy! (No joke!) Super tender, super juicy, super flavorful! Can't go wrong with Alton Brown! Note: Cooking time includes time to bring steaks to room temperature.

Provided by Dwynnie

Categories     Steak

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 3

1 rib eye steaks or 2 New York strip steaks, 1 1/2-inch thick
vegetable oil, to coat
kosher salt & fresh ground pepper

Steps:

  • Remove steak(s) from fridge and start bringing them to room temperature.
  • After 30 to 45 minutes, place a 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees F.
  • When oven reaches temperature, remove the pan and place it on a burner over high heat.
  • Coat steak(s) lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
  • Immediately place steak(s) in the middle of the hot, dry pan. Cook 30 to 60 seconds without moving. Turn the steak(s) with tongs and cook another 30 to 60 seconds, then put the pan straight into the oven for 3 to 5 minutes. Flip steak(s) and cook for another 3 to 5 minutes. (The time in the oven depends on how rare you like your steaks. The time given is for medium, but depends on number of steaks, etc. as well.)
  • Remove the steak(s) from the pan, cover loosely with foil, and rest for 2 minutes.
  • Serve whole or slice thin and fan onto plate.

SIRLOIN STEAK



Sirloin Steak image

For dinner tonight, try Alton Brown's Sirloin Steak from Good Eats on Food Network; the beef gets a brush of olive oil and a quick zap in the broiler.

Provided by Alton Brown

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 3

1 1/2 pounds sirloin steak, 1 to 1 1/4-inches thick
2 teaspoons olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.

PAN SEARED RIB EYE



Pan Seared Rib Eye image

Provided by Alton Brown

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Steps:

  • Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
  • When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
  • Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
  • Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

PAN SEARED STEAKS WITH RED WINE PAN SAUCE



Pan Seared Steaks With Red Wine Pan Sauce image

Make and share this Pan Seared Steaks With Red Wine Pan Sauce recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 (8 ounce) steaks, 1 1/2 - 1 3/4 inches thick AT ROOM TEMPERATURE
salt & freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon butter
4 sprigs thyme
1 shallot, sliced thin
1 shallot, finely minced
1 cup low-sodium beef or 1 cup low sodium chicken broth
1 cup dry red wine
1 tablespoon Dijon mustard
1 tablespoon minced parsley
2 tablespoons unsalted butter
salt and pepper

Steps:

  • Season steaks generously on all surfaces with salt and pepper.
  • Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.
  • Add butter, thyme sprigs, and shallots to pan. Turn heat down to medium-high. Continue to cook, occasionally basting steaks by tilting pan towards you and spooning hot fat over surface of steaks. If steaks start to become too dark, turn lower heat and rotate to all four sides. Continue to cook until instant-read thermometer inserted in to center of steak registers 115-125°F for rare to medium-rare.
  • Remove steaks from pan to a platter, pour juices, shallots and thyme from pan over steaks, tent loosely with aluminum foil and allow to rest for about ten minutes. Meanwhile, make pan sauce.
  • For the sauce: While steak is resting, Add shallot to pan and cook using pan's residual heat, stirring frequently, until softened, about 30 seconds. Add broth, wine, mustard and stir to combine. Simmer over high-heat until reduced to about 1/3 of a cup, 4 to 5 minutes. Remove pan from heat; whisk in parsley, butter, and lemon juice. Adjust seasoning.

Nutrition Facts : Calories 981.7, Fat 68.9, SaturatedFat 28.1, Cholesterol 258.3, Sodium 226.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.4, Protein 72

PAN SEARED SIRLOIN STEAK



Pan Seared Sirloin Steak image

Make and share this Pan Seared Sirloin Steak recipe from Food.com.

Provided by looneytunesfan

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb boneless beef top sirloin steak
3/4 teaspoon lemon pepper seasoning
1 tablespoon grated lemon peel
1 tablespoon soy sauce
2 tablespoons olive oil

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.

Nutrition Facts : Calories 320.5, Fat 25.1, SaturatedFat 8.3, Cholesterol 76, Sodium 311.7, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 22.1

PAN-SEARED RIB EYE STEAK WITH SMOKED PAPRIKA RUB



Pan-Seared Rib Eye Steak With Smoked Paprika Rub image

I picked up a kosher ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor. This is such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill.

Provided by Whats Cooking

Categories     Steak

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 5

1 boneless rib-eye steak (1 1/2-inch thick)
1 teaspoon smoked sweet paprika
1/4 teaspoon kosher salt (if using kosher meat) or 1/2 teaspoon kosher salt (if you're using non-kosher meat)
1 teaspoon fresh ground black pepper
1 teaspoon olive oil

Steps:

  • Bring the steak to room temperature.
  • Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.
  • Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature.
  • Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat.
  • Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak.
  • Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.

Nutrition Facts : Calories 26, Fat 2.4, SaturatedFat 0.3, Sodium 291.7, Carbohydrate 1.4, Fiber 0.7, Sugar 0.1, Protein 0.3

PAN SEARED RIB EYE RECIPE, ALTON BROWN



Pan Seared Rib Eye Recipe, Alton Brown image

This makes an amazing rib eye! Please note that these directions are for one steak. I did four steaks and had to add 3 minutes per side in the oven - but my oven is also not working well so it might not have been to 500.

Provided by lolablitz

Categories     Steak

Time 15m

Yield 1 Steak, 1 serving(s)

Number Of Ingredients 3

1 boneless rib eye steak, 1 1/2-inch thick
canola oil, to coat
kosher salt & fresh ground pepper

Steps:

  • Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
  • When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
  • Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.).
  • Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Nutrition Facts :

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