I used to be afraid to make steak. It seemed too fancy, too easy to screw up. I'd eaten enough dry, flavorless steak to think that it would be difficult to get right.
One day when I was feeling particularly brave, I proved myself WAY wrong. It is so, unbelievably easy to make a good restaurant-quality steak that is to-die-for good. And, believe me, it REALLY is to-die-for good. With great cuts of steak sometimes selling at my local Sprouts (my favorite place to buy meat and produce) for only about $4 to $5 a steak, and an unbelievably quick prep/cook time of about 10-15 minutes, there really was no excuse not to be cooking up a romantic meals that would totally knock my husband's socks off.
This method has been tried and tested by me about ten times. I promise, it works.
The secret is pan-roasting.
But Daryl, What's pan-roasting?
Pan roasting is the super-easy technique of searing a steak in a pan on the stove on both sides before finishing it off to cook in the oven. This gets you that irresistible dark brown crust that traps in all of the juices in its heavenly, just-pink-enough center.
Unbelievable Pan Roasted Steak - A Foolproof Recipe
I promise you, it will blow your mind. The simple recipes always do.
Ingredients
- 1 per person Top Sirloin Steak
- 1 Liberal Drizzle Olive Oil
- 1 Pinch Kosher Salt
- To Taste Cracked Black Pepper
- 1 Pat Butter
Instructions
1. Drizzle your stakes with a liberal amount of olive oil. Rub oil all over the steaks with clean hands.
2. Sprinkle one side with cracked black pepper and kosher salt (I like to use sea salt,) to taste, on just one side.
3. Set your steaks to the side. Preheat your oven to 375 degrees and heat up a heavy-bottomed pan on medium high heat on the stove.
4. Put a little bit of butter or olive oil in your pan. Add your steaks, seasoned side down. Leave the heat on high. There should be an immediate loud sizzling. Be careful of spitting oil and don't be afraid of the steaks - this is normal Do NOT move the steak around after it's been placed in the pan, this will keep the crust we want from forming. Sprinkle the unseasoned side with salt and pepper. Cook for about three minutes on medium high to high heat.
5. Cook for three more minutes on the other side.
6. Remove from heat and move to your heated oven (375 degrees) and roast the steaks in the oven for about 4-10 minutes. You will need to watch them here - if they are thinner steaks, four minutes will be about perfect for steaks cooked medium. Thicker steaks will need more time. Check back often. If I'm in doubt, I leave the steaks in for less time - they can always go back in the oven if they're too rare. See the "tips" section at the end of this post for more information about meat temps.
7. Pull the pan carefully from the oven, remove onto a plate and tent with foil. Let the meat rest for about five minutes. The meat needs to sit for a few minutes before cutting in order to trap the juices inside.
8. Top with a pat of butter. This will melt all over the steak and add to the flavor. If you're feeling really fancy, use a compound herb butter!
2. Sprinkle one side with cracked black pepper and kosher salt (I like to use sea salt,) to taste, on just one side.
3. Set your steaks to the side. Preheat your oven to 375 degrees and heat up a heavy-bottomed pan on medium high heat on the stove.
4. Put a little bit of butter or olive oil in your pan. Add your steaks, seasoned side down. Leave the heat on high. There should be an immediate loud sizzling. Be careful of spitting oil and don't be afraid of the steaks - this is normal Do NOT move the steak around after it's been placed in the pan, this will keep the crust we want from forming. Sprinkle the unseasoned side with salt and pepper. Cook for about three minutes on medium high to high heat.
5. Cook for three more minutes on the other side.
6. Remove from heat and move to your heated oven (375 degrees) and roast the steaks in the oven for about 4-10 minutes. You will need to watch them here - if they are thinner steaks, four minutes will be about perfect for steaks cooked medium. Thicker steaks will need more time. Check back often. If I'm in doubt, I leave the steaks in for less time - they can always go back in the oven if they're too rare. See the "tips" section at the end of this post for more information about meat temps.
7. Pull the pan carefully from the oven, remove onto a plate and tent with foil. Let the meat rest for about five minutes. The meat needs to sit for a few minutes before cutting in order to trap the juices inside.
8. Top with a pat of butter. This will melt all over the steak and add to the flavor. If you're feeling really fancy, use a compound herb butter!
Details
Prep time: Cook time: Total time: Yield: