PAN-SEARED STEAK WITH GARLIC BUTTER
This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 542 kcal, Carbohydrate 1 g, Protein 46 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 154 mg, Sodium 991 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAK WITH CARAMELIZED ONIONS
Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.
Provided by mielhollinger
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet melt butter over medium-low heat.
- Add onions and garlic.
- Cook, covered, for 13-15 minutes or until onions are tender.
- Add brown sugar and salt.
- Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
- Meanwhile, cut meat into 4 serving-size pieces.
- Sprinkle pepper on both sides of each meat piece.
- Place on the unheated rack of a boiler pan.
- Broil 3 inches from the heat to desired doneness, turning once.
- (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
- Spoon onion mixture over steak.
- Sprinkle with parsley.
SEARED STEAKS WITH CARAMELIZED ONIONS AND GORGONZOLA
Beef tenderloin is naturally lean and mild-flavored, so it's great paired with the intense flavors of sweet caramelized onions and salty Gorgonzola cheese.
Provided by Breana Lai, M.P.H., R.D.
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil over medium heat in a large skillet. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
- Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 11.1 g, Cholesterol 100.7 mg, Fat 19.2 g, Fiber 1.3 g, Protein 36 g, SaturatedFat 5.9 g, Sodium 476.5 mg, Sugar 7.1 g
SEARED STEAK
For "grilling" a steak indoors, a cast iron pan really can't be beat. Cast iron can withstand super high heat, and it distributes that heat evenly, meaning you get a perfect brown crust that seals in the meat's juices. You don't need much in the way of seasoning; just a generous sprinkle of salt and freshly ground black pepper. A standard cast iron pan works great for this, or if you like the look of grill marks, get your hands on a ridged cast-iron grill pan.
Provided by Mark Bittman
Categories dinner, weekday, steaks and chops, main course
Time 55m
Yield 4 servings
Number Of Ingredients 2
Steps:
- If time allows remove steaks from packaging, dry with paper towels, put on a plate and refrigerate a day or two. If not, wrap in paper towels and set on counter about 30 minutes. (If you're really in a hurry, just proceed.)
- Heat oven to 500 degrees (550 if possible), and set a rack in the lowest position, unless skillet can be placed directly on oven floor. Place a cast-iron skillet large enough to hold steaks without crowding over high heat, and heat until smoking. Sprinkle surface of pan with coarse salt, and put steaks in. Smoke will billow up; wearing a thick oven mitt, immediately transfer skillet to oven.
- Roast steaks, turning once, about 4 minutes a side for medium rare, or until browned and cooked to preferred doneness. Sprinkle with salt and pepper, and let rest 3 to 5 minutes. Slice steaks or cut each into two pieces, and serve.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 25 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 298 milligrams, Sugar 0 grams, TransFat 2 grams
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