Source: PawelG Photo, AdobeStockA tender and juicy steak is always a bit of magic. Meat, a pinch of salt, a quick sear – and voilà, you have a dish that's practically restaurant-quality on your table! We're sharing 6 wonderful pan-seared beef steak recipes that definitely won't disappoint!
1. Classic Beef Steak
Source: AdobeStockA basic recipe with nothing superfluous!
You will need: 300g beef steak, 1 tsp vegetable oil, salt, ground black pepper.
Preparation: Remove the meat from the refrigerator 1-2 hours before cooking. The optimal thickness is up to 3 cm. Heat a pan greased with oil until very hot. Salt and pepper one side of the steak, place it seasoned-side down in the pan and sear. Then salt and pepper the other side, flip the steak, and cook for another 1-2 minutes. Cooking time depends on the desired doneness.
For rare doneness, 2 minutes on high heat and 2 minutes on low heat per side will suffice. For medium, 2 minutes on high, medium, and low heat in sequence. For well-done, 1-2 minutes on high heat, then 6-7 minutes on low heat. In this case, the steak can be flipped more often.
2. Pan-Seared Beef Steak with Garlic and Rosemary
Source: AdobeStockWe recommend wrapping the steak in foil after cooking and letting it rest for 5 minutes.
You will need: 400g beef steak, 2-3 cloves garlic, 2 sprigs rosemary, vegetable oil, butter, salt, ground black pepper.
Preparation: Pat the room-temperature steak dry with paper towels. Heat a pan with both types of oil and add the crushed garlic and rosemary.
Salt and pepper one side of the beef steak, and place it seasoned-side down in the pan. For medium doneness, cook for 3 minutes, then salt and pepper the second side and flip the steak. Add a little more oil if needed, and cook for another 3 minutes, periodically basting the meat with the hot oil.
For rarer doneness, reduce the cooking time, and for more well-done, increase it, but then flip the steak more than once. If the garlic and rosemary start to burn during the process, remove them from the pan.
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3. Pan-Seared Beef Steak with Spices
Source: AdobeStockDon't leave the pan for a second to avoid over-drying the meat.
You will need: 400g beef steak, 1 clove garlic, 3 bay leaves, vegetable oil, salt, mixed peppers, meat spices.
Preparation: Pat the steak dry with paper towels, drizzle with oil, and coat in all the spices and salt. Place it on a hot pan with a small amount of oil, arrange garlic slices and bay leaves on top and around it. For rare doneness, cook the beef steak for 3 minutes per side, and for more well-done, increase the time.
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4. Beef Steak with Mustard
Source: AdobeStockAn interesting alternative to the usual set of spices.
You will need: 1 beef steak, 10g butter, 0.5 tsp mustard powder, salt, ground black pepper.
Preparation: Rub the beef steak with salt, ground black pepper, mustard, and softened butter. Heat a pan and cook it for 3 minutes on each side, then turn off the heat and leave the steak covered for another 10 minutes.
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5. Pan-Seared Beef Steak with Lemon Juice
Source: AdobeStockYou only need a little lemon juice – just enough for the aroma.
You will need: 300g beef steak, 1 clove garlic, 1/3 lemon, 1 tbsp vegetable oil, salt, ground black pepper.
Preparation: Pat the steak dry and pepper it, leave it for half an hour. Then mix lemon juice with crushed garlic, coat the meat with this marinade, and leave for another half an hour. Heat a pan with a tablespoon of oil, lightly blot the beef steak to remove excess marinade, and sear it on both sides. For rare doneness – 2-3 minutes per side, for well-done – 5-6 minutes on lower heat. Salt at the end of cooking.
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6. Pan-Seared Marbled Beef Steak
Source: AdobeStockMarbled beef is named for the beautiful pattern formed by its fat streaks.
You will need: 300g marbled beef steak, 1 tsp vegetable oil, salt, ground black pepper.
Preparation: Brush the steak with oil and place it on a very hot pan. Sear on both sides until a golden-brown crust forms, then continue cooking to the desired doneness – about 6-7 minutes, flipping as needed. Then wrap the steak in foil and let it rest for 5 minutes, after which – salt and pepper before serving.