Pan Seared Steak Recipe (Steakhouse Quality!) – NatashasKitchen.com

This pan-seared steak is infused with garlic and rosemary butter for a steakhouse-quality flavor. You’ll be amazed at how easy it is to make the perfect steak: seared and caramelized on the outside, and so juicy on the inside.

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As everyone stays at home, works from home and studies at home, people cook much more often and seek to improve their culinary skills. You have all been asking for more simple and delicious recipes that come together fast and have minimal ingredients. This steak recipe is very satisfying and will impress your whole family.

the best grilled ribeye

This 20-minute recipe is made on the stovetop in a skillet (no need to finish it in the oven). this is one of our favorite steak recipes and we make it year round because it is such a quick and convenient cooking method. that garlic butter is delicious! Read on for great tips on improving beef sustainability, reducing food waste, and you’ll love our ideas for easy leftover steak meal prep.

garlic butter steak ingredients.

It really doesn’t get any easier than this and you don’t need much to make a good, delicious steak. we used 2 new york tenderloin steaks (pictured below), each weighing 1 pound and 1 1/4″ thick. keep in mind that a thicker steak will take longer to cook and a thinner steak will cook faster.

Well-marbled steaks will give you the juiciest results. our favorite steaks to cook in a skillet are:

• new york steak
• top sirloin
• ribeon steak



how to sear steaks:

1. pat dry: Use paper towels to pat steaks dry for perfect browning and to reduce oil splattering.
2. Season generously: Just before cooking the steaks, sprinkle both sides generously with salt and pepper.
3. Preheat skillet over medium heat and brush with oil. using just 1/2 tablespoon of oil reduces splattering.
4. Brown Steaks – Add the fillets and brown each side 3-4 minutes until a golden crust forms, then use tongs to turn the fillets on their sides and brown the edges (1 minute per edge).
5. add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. tilt the skillet to spoon a tablespoon of garlic butter over the steaks and cook to desired doneness (see chart below).
6. remove the steak and let it rest for 10 minutes before cutting against the grain.

Pro Tip: We prefer to use a large cast iron skillet for better heat conduction, but a large heavy stainless steel skillet will also work.



steak doneness graph:

The internal temperature of a steak continues to rise as it sits, so remove it from the pan 5 to 10 degrees before reaching desired doneness. use this chart to determine the doneness of steak when testing with an instant read thermometer. for example, if you want a medium rare steak, remove it from the pan at 145 degrees f and it should go up to 150-155˚f while it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more meat safety tips here. use the following temperature chart for steaks. these numbers reflect the final temperature after resting for 10 minutes.

• medium rare (soft, dark pink inside): 145 degrees f
• medium (smooth, a little pink inside): 160 degrees f
• well done (very firm, no rose inside): 170 degrees f



pro tip: check the temperature with an instant read thermometer, inserting it horizontally into the side of the steak, so that it penetrates the thickest part of the center of the steak (without touching the bone) . or portions of fat).



what to serve with steaks:

Steak is so versatile, but our favorite sides to make the perfect steak dinner are:

• roasted asparagus or roasted brussels sprouts
• creamy mashed potatoes
• oven roasted baby red potatoes.
• another classic steak combination is corn on the cob.
• chimichurri sauce is a quick way to add tons of flavor

pro tips for the best steak:

• Preheat the pan 5 minutes before adding the steak to get a good sear with good color and flavor.
• press the steak just as it hits the pan to ensure the steak contacts the surface of the pan.
• cover loosely and let the steaks rest on a cutting board 10 minutes before slicing so they don’t dry out.
• don’t slice too thin or the steak will cool too quickly.
• slice the steak against the grain and at an angle for a grill presentation



how to buy and store beef:

We love buying larger packages of beef, which are often better value for money per pound. once we have our meal plan for the week figured out, we refrigerate what we plan to cook 3-4 days from now and freeze the rest. To preserve the quality of our meats, we vacuum pack as air is the enemy of food. if you don’t have a vacuum sealer, you can also use a freezer-safe ziplock bag and squeeze out as much air as possible before freezing. To reduce waste, follow these guidelines:

• refrigerate steaks (at 40˚f) for 3-4 days from date of purchase
• freeze steaks for 6-12 months*
• refrigerate or freeze right after purchasing
• place in freezer bags removing as much air as possible, or vacuum seal.



steak preparation:

Did you know that 40% of all food brought home in America is not eaten? some of the things we do to reduce waste are eating what we have in our kitchen and also reusing leftovers. leftover steak is perfect for meal planning. cooked meat can be refrigerated for 3-4 days or frozen 2-3 months. we love using leftover steak to make a cobb steak salad in reusable to-go containers. Here are some other great ideas for using leftover steak:

• cooked steak diced or thinly sliced ​​for steak tacos or fajitas
• make some easy cheesesteak quesadillas
• make a quick philly cheesesteak sandwich

Do you love meat? visit beef. It’s what’s for dinner. for more dinner inspiration and recipes.