Pan Seared Steaks With Worcestershire And Butter Sauce Food

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T - BONE STEAKS WITH GARLIC BUTTER SAUCE



T - Bone Steaks With Garlic Butter Sauce image

I found this recipe clipping from the Vancouver Province dated May 21, 1997 while browsing through an old cookbook of mine it says it is from the Steak Lover's Cookbook; we made this sauce absolutely yummy!

Provided by oilpatchjo

Categories     Sauces

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef t bone steaks (at least 1 inch in thickness)
1 tablespoon vegetable oil
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon sweet Hungarian paprika
1/2 teaspoon dry mustard
2 teaspoons cider vinegar
8 tablespoons unsalted butter (chilled and cut into 8 pieces)
3 garlic cloves (medium, peeled, ends removed, put through a garlic press)
1/2 teaspoon salt (kosher)
1/2 teaspoon pepper (cracked)

Steps:

  • Pat steaks dry. Lightly coat the steaks with the vegetable oil and set aside for 30 minutes.
  • In medium saucepan, whisk together the ketchup, Worcestershire sauce, paprika, mustard and vinegar; set aside.
  • Preheat the broiler or grill. Place the steaks on the broiler pan or grill and cook until seared and well crusted on one side, about 5 minutes. Turn the steaks. Season with salt and pepper to taste and cook on second side for 3 minutes for rare or 4 more minutes for medium. Remove from heat and let sit for 5 minutes.
  • For the sauce, place the ketchup mixture over very low heat and heat to just warm. Whisk in the butter pieces, one or two at a time. Whisk constantly; the butter should melt but not become separated. If butter melts to fast, remove from heat and continue whisking. Stir in the garlic and season to taste.
  • Carve steaks into 1/2 inch thick slices and divide among 4 - 6 warm plates. Spoon 2 tbsps. of sauce over each portion. Serve immediately. Serves 6.

Nutrition Facts : Calories 369.7, Fat 24.4, SaturatedFat 12.6, Cholesterol 130.3, Sodium 349.2, Carbohydrate 2.7, Fiber 0.2, Sugar 1.5, Protein 33.8

STEAKS WITH WORCESTERSHIRE SAUCE



Steaks With Worcestershire Sauce image

Make and share this Steaks With Worcestershire Sauce recipe from Food.com.

Provided by Jen T

Categories     Steak

Time 13m

Yield 2 serving(s)

Number Of Ingredients 6

2 beef steaks (In NewZealand I use either fillet or scotch fillet steaks)
2 garlic cloves (crushed)
60 g butter or 1 -2 tablespoon oil
salt & pepper
1 tablespoon brandy
2 tablespoons Worcestershire sauce

Steps:

  • Heat butter or oil in a non stick pan.
  • Flatten steaks slightly and spread with crushed garlic, salt and pepper on both sides.
  • Place steaks in hot pan and cook quickly to desired taste turning only once.
  • Lift out steaks when ready and keep handy.
  • Quickly add the brandy and worcestershire sauce, mix well and bring to boil.
  • Return steaks to pan and turn in the sauce.
  • Serve at once.

Nutrition Facts : Calories 250.2, Fat 24.2, SaturatedFat 15.3, Cholesterol 64.1, Sodium 338.9, Carbohydrate 4.3, Fiber 0.1, Sugar 1.8, Protein 0.4

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)



Cast Iron Pan-Seared Steak (Oven-Finished) image

Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.

Provided by Grif

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 1h22m

Yield 2

Number Of Ingredients 8

2 (6 ounce) beef top sirloin steaks
2 cups orange juice
1 cup apple cider vinegar
½ cup Worcestershire sauce
2 teaspoons olive oil
1 ½ tablespoons steak seasoning (such as Fiesta Brand® Uncle Chris'), or to taste
freshly ground black pepper to taste
sea salt to taste

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.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g

PAN SEARED & OVEN ROASTED GARLIC BUTTER STEAK



Pan Seared & Oven Roasted Garlic Butter Steak image

The most tender and succulent steak dish I have ever prepared ! Easy and elegant. Start with room temperature steaks for excellent results. Serve with potatoes, vegetables, crusty bread and red wine for your very own feast!

Provided by Miss Issauga

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

16 ounces rib eye steaks
2 tablespoons butter, softened
2 teaspoons fresh garlic cloves, minced
2 teaspoons fresh Italian parsley, finely chopped
salt & pepper
2 teaspoons olive oil

Steps:

  • Preheat oven to 475 degrees.
  • Mix parsley and garlic. Sprinkle lightly with salt and mash slightly to mix, then mix with butter.
  • Melt the butter mixture over low heat in a small pan.
  • Season both sides of the steak with salt and pepper and place a heavy pan or iron skillet over high heat. Lightly coat pan with oil when hot. Sear the steak until browned on one side (5 minutes). Turn the steak and brush the top generously with the flavored butter.
  • Place into the heated oven and cook to your preference (check after 5 minutes by cutting into the center of one of the steaks). The meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish.
  • Pour remaining butter and any pan juices over the meat and let it stand for a few minutes before serving.

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