Time 3h6m Yield 2 serving(s) Number Of Ingredients 5 Steps:
In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper. Rub both steaks with the oil/pepper mixture. Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours). Heat a large heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate. Add 2 tablespoons butter to the hot skillet allow to sizzle and brown, then return the meat to the skillet and fry 4-5 minutes per side (the outside of the steak should be browned and crisp). Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.
Time 15m Number Of Ingredients 4 Steps:
Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired. Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.
More about “kittencals perfect pan fried steak recipes”
Time 1h40m Yield 1 serving(s) Number Of Ingredients 6 Steps:
Pat the meat dry using paper towels. Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours. Preheat oven to 400 degrees F. Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke. Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly). After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also. Return the steak flat in the pan. Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak — for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness). Transfer the steak to a plate using tongs (do not use a fork or the juices will run out). Spread the top with butter then season lightly with salt. Cover loosely with foil and allow to rest about 5-6 minutes. Slice across the grain.
