Pan-Seared Steak Recipe

This steak recipe is the most popular choice for a hearty and satisfying dinner. Doing it for the first time can be a little intimidating. But with the detailed recipe and chef’s tip, you can make it super easy. You can have a delicious meal in just 40 minutes. Every bite promises a symphony of flavors-a tender, moist interior wrapped in a caramelized, charred exterior.

Pan-seared steak, a culinary masterpiece that never goes out of style! The sizzle, the aroma, and the mouthwatering flavors make it a timeless favorite. While it may seem intimidating for first-timers, fear not! With the right guidance and a few pro tips, you can master this dish and treat yourself to a delectable meal in just 40 minutes. This recipe ensures a perfectly cooked steak with a tender, juicy interior and a beautifully caramelized, charred exterior. Get ready to impress your taste buds!

Vadim Rachok

Chef

Steak ingredients

• New York steak wet-aged: It is a tender and flavorful cut of beef that is the main ingredient in the recipe.
• Garlic: Garlic adds a savory and aromatic flavor to the steak, enhancing its overall flavor. 
• Thyme: It complements the richness of the steak with a subtle, earthy flavor.
• Rosemary: It enhances the overall flavor profile of the steak with a fragrant, pine-like aroma. 
• Butter: Butter adds richness and helps to baste the steak, enhancing its juiciness and flavor.
• Salt: It enhances the natural flavor of the steak 
• Pepper: Pepper complements other flavors in the dish and adds a touch of heat
• Sunflower oil: It is used to coat the steak before cooking, promoting even browning and a crispy exterior.

How to Make Steak?

1. Before cooking, remove the steak from the refrigerator and let it warm up for about 15 minutes.
2. Then, remove the steak from the vacuum bag and pat dry with paper towels.
3. Heat a frying pan and add sunflower oil. Heat until a little smoke appears.
4. Then, add the steak and fry for 2-3 minutes until golden brown.
5. Turn and fry for another 2-3 minutes.
6. Next, reduce the heat and add the garlic, thyme, rosemary, and butter.
7. Pour the melted butter over the steak and cook for another 6 minutes, turning occasionally. The temperature inside the meat should be 126 F (52 C) degrees. You also have the option to select the degree of sear on the steak. Here’s a quick guide: Extra-rare: the temperature inside the steak reaches 42-46 °C. Rare: the temperature inside the steak reaches 46-48 ° C. Medium rare: the temperature inside the steak reaches 48-52 ° C. Medium: the temperature inside the steak reaches 52-56°C. Medium well: the temperature inside the steak reaches 62-68°C. Well done: the temperature inside the steak reaches 71 °C.
8. Then, place the steak on the foil, season with salt and pepper, and cover with foil. Let it rest for another 4-6 minutes.
9. Slice the steak and sprinkle with coarse salt.

Chef Recipe Tip:

• It is better to remove the steak from the refrigerator for 15 minutes or more before cooking to allow the meat to warm up. This is necessary for even cooking the steak.

Serving ideas for steak

There are many ways to enhance the dining experience and complement the rich flavors of meat. For a complete meal, serve the steak with classic side dishes such as mashed potatoes, roasted vegetables, or a side salad. You can also garnish the steak with fresh herbs such as parsley, chives, or cilantro for a pop of color and freshness. You can create a great dining experience around the delicious flavors of steak by incorporating these serving ideas.

How to Store Roasted Steak?

First, allow the roasted steak to cool to room temperature. Then wrap it tightly in aluminum foil or plastic wrap. You can refrigerate it for up to 3-4 days.