Skillet Seared Steak With Garlic Butter Food

PAN-SEARED STEAK WITH GARLIC BUTTER

Steps:

• Heat a large cast-iron skillet or heavy-duty pan over medium-high heat for at least 2-3 minutes or until smoking.
• Pat each steak dry with a paper towel. Generously season both sides with salt and pepper.
• Add the olive oil to the pan followed by the steak. Sear steak for 3-4 minutes on each side. Resist the urge to flip until the first side is browned. (For medium, cook 4 to 5 minutes on each side; for well-done, cook 5 to 6 minutes on each side).
• Remove steak from heat and rest for at least 5 minutes. Top with a scoop of the garlic butter and serve.

SKILLET SEARED STEAK WITH GARLIC BUTTER

Steps:

• Let steaks rest at room temperature 30 minutes.
• Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat (you want to let it get hot oil should be shimmering near smoking, preheating should take about 3 minutes if using a gas stove, longer for electric).
• Dab both sides of steak dry with paper towels then season both sides with salt and pepper.
• Place steaks in skillet and using metal tongs press down over top surface of steaks to ensure the entire bottom surface is making direct contact with skillet.
• Let cook until browned on bottom, about 3 minutes.
• Flip and continue to cook until steak is about 10 degrees away from desired doneness, approximately 3 minutes longer.
• Reduce heat to medium-low, add butter, garlic and thyme.
• Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks registers desired doneness (see notes below for temps, keep in mind they'll rise about 5 more degrees of heat), about 1 minute longer.
• Transfer to plates. Let rest 5 minutes before slicing.
• Recipe source: adapted from My Recipes

FILET WITH ROASTED GARLIC BUTTER

Steps:

• Preheat the oven to 375 degrees F.
• Place the garlic cloves in a small ovenproof dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Cover with foil and roast in the oven until the garlic is golden and soft, about 45 minutes. Set aside to cool completely.
• To a large bowl, add the softened butter, parsley, chives, thyme, red pepper and the roasted garlic. Using a spatula, mix everything together until well combined. Lay out a large piece of plastic wrap and add the butter in a long strip down the middle. Pull one side of the plastic wrap over the butter and gently form it into a log. Tightly twist the ends like a candy wrapper, until everything is nice and tight. Transfer to the fridge for a couple hours to harden. (Butter can be made ahead; it will keep for 1 week in the fridge.)
• When you are ready to cook the steaks, preheat the oven to 450 degrees F.
• Sprinkle the steaks liberally with salt and pepper. Add the remaining tablespoon each olive oil and butter to an ovenproof skillet and place over a medium-high heat. When the oil is hot and the butter is melted, place the steaks in the skillet and cook until well browned, about 1 minute per side.
• Place the skillet in the oven and cook the steaks for 4 to 5 minutes for medium-rare. Remove from the oven and top each steak with a thick slice of the garlic butter. Loosely cover with foil and allow to rest for 8 to 10 minutes.

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.

PAN SEARED & OVEN ROASTED GARLIC BUTTER STEAK

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.