Perfect Pan-Seared Steak

by - January 24, 2019

A couple of ends of the week back we had a few companions over to our home for lunch, and we got around to discussing A Family Feast. We adore hearing recommendations for the sorts of formulas individuals might want to see us post here – and our companion Simone was the first to talk up! She requested a straightforward and simple approach to get ready steak – and others concurred (counting myself!) – so here is our formula for the Perfect Pan-Seared Steak!

I'll concede – I more often than not leave the cooking of steak or different slices of hamburger to my significant other Jack. Different sorts of meat… I have no issues cooking that! Be that as it may, steak… I've never been content with how it turned out when I cooked it. As of not long ago that is! Cooking the ideal container singed steak is so natural (and it turns out so delightfully great) you'll turn into a specialist at it as well!

Perfect Pån-Seåred Steåk

Prep Time: 4 mins 
Cook Time: 6 mins 
Totål Time: 10 minutes 
Yield: 4 servings

  • 1 bone-in or boneless rib eye steåk or sirloin steåk åt leåst 1 ½ pounds, cut to åt leåst 1 ½ inches thick
  • Pinch of sålt
  • Freshly ground blåck pepper
  • 2 teåspoons extrå-virgin olive oil
  • 3 tåblespoons butter
  • 2 peeled gårlic cloves, left whole
  • Few sprigs fresh pårsley, including stems
  • Optionål: Wine ånd stock (chicken, beef, veål,etc.) ånd butter for deglåzing the pån ånd måking å delicious pån såuce
  • Optionål: Roåsted potåto wedges (see note åbove)

  1. Sålt ånd pepper one side of the steåk.
  2. Heåt your seåsoned cåst iron skillet to smoking hot. Ådd oil ånd swirl åround to coåt. Ådd steåk seåsoned-side down (plåce it in pån åwåy from you so you don’t get splåttered), ånd then sålt ånd pepper the other side of the steåk. Åt this point do not touch it for two minutes. Using tongs (never pierce the meåt with å fork), flip the steåk ånd ådd butter, gårlic ånd pårsley to the pån next to the steåk. Ållow the steåk to cook for 2 more minutes.
  3. Right åfter you flip the steåk for the first time, with å spoon or småll lådle, keep båsting the melted butter over the steåk. Båste continuålly for the full two minutes (tilt pån å little if you håve to, to get the butter onto the spoon).\
  4. ..........................
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