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Grilled Grilled Steak » Simple and Healthy Recipe! ✅

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Skillet steak is so much simpler than you think! It’s an easy and delicious recipe that will have you cooking restaurant-quality steaks at home in no time!

A DELICIOUS BEEF RECIPE BELOW

When it comes to cooking steak at home, this grilled steak is a favorite. It really is like restaurant quality and you don’t need any special equipment. With just a few ingredients and a simple technique, this is accomplished in no time. Juicy, flavorful and the perfect dinner recipe – it will be a hit with everyone. If you’re afraid to make your own juicy steak at home, no need! Make this skillet steak recipe and you will make it again and again.

FREQUENT QUESTIONS:

What type of steak is best for grilled steak?

Ribeye is best cooked in a pan. A second favorite is the sirloin.

What kind of pan is best to use?

Cast iron is the way to go when you want to brown in a pan because it’s perfect for browning meats and heats evenly and retains heat well. If you have a good quality stainless steel skillet you can use that too. Just don’t use a nonstick pan.

How long does it take to sear a steak in a pan?

This depends on how well you want your steak done. Usually about 3-4 minutes per side.

What are the cooking temperatures?

If you want your pan steak done a certain way, I recommend using an internal instant read thermometer. The temperatures are as follows: Uncommon – 125 degrees F, Medium Rare – 135 degrees F, Medium – 145 degrees F, Medium Good – 150 degrees F, and Good – 160 degrees F.

Should I use cajun seasoning?

No, this is the seasoning that I have found works well with steak. You will need to at least generously salt and pepper your steak.

Do the steaks need to rest?

Yes! You will have to let them rest covered with aluminum foil for about 8-10 minutes. This helps the juice redistribute the meat.

Why do I need to dry my steaks?

The dried meat helps form the best crust. It also helps seasonings stick to the meat.

How do I store leftovers?

Place them in an airtight container wrapped in foil or cling film where they will keep for up to 3-4 days.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • beef steaks
  • Salt
  • Pepper
  • cajun seasoning
  • olive oil (or any high temperature oil)
  • Butter
  • garlic cloves
  • sprigs of rosemary

HOW TO MAKE THE SHEARED STEAK IN A PAN:

Bring steaks to room temperature before cooking. (This allows for more even cooking all the way through.) Dry them with absorbent paper. Heat oil in a large cast-iron skillet over medium-high heat.

Once oil is hot, season fillets with salt, pepper, and Cajun Creole seasoning on both sides and add to pan. Cook for about 2 minutes on each side or until you get a nice brown crust. Turn steaks to side to brown edges (about 1 minute).

Reduce heat to medium-low. Add the butter, garlic and rosemary sprigs. Cook the garlic and rosemary for about 1 minute to release the flavors.

Grease fillets continuously with butter for 1 minute or until 10 degrees of desired doneness. This is easiest if you tilt the pan slightly towards you, then use a spoon to scoop up the butter and pour it over the steaks.

Use an instant read thermometer to check if it’s done. Remove steaks and cover with foil and let rest for 5-8 minutes before serving.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Grilled steak

Skillet steak is so much simpler than you think! It’s an easy and delicious recipe that will have you cooking restaurant-quality steaks at home in no time! # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #ffffff; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-50 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-66 stop {stop-color: #ffffff; } Course: Entrée Cuisine: American Keyword: Seared Steak, Seared Steak Recipe, Seared Steak Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Serving Size: 2 Calories: 768 kcal

  • 2 (8-ounce) ribeye steaks, 1-inch thick
  • Salt and pepper to taste
  • 1 teaspoon cajun seasoning
  • 2 tablespoons olive oil or any oil over high heat
  • 3 tablespoons of salted butter
  • 7 garlic cloves, smashed with the back of a chef’s knife
  • 4-5 sprigs of rosemary

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  • Bring steaks to room temperature before cooking. (This allows for more even cooking all the way through.)
  • Dry them with absorbent paper.
  • Heat oil in a large cast-iron skillet over medium-high heat.
  • Once oil is hot, season fillets with salt, pepper, and Cajun Creole seasoning on both sides and add to pan. Cook for about 2 minutes on each side or until you get a nice brown crust. Turn steaks to side to brown edges (about 1 minute).
  • Reduce heat to medium-low. Add the butter, garlic and rosemary sprigs. Cook the garlic and rosemary for about 1 minute to release the flavors.
  • Grease fillets continuously with butter for 1 minute or until 10 degrees of desired doneness. This is easiest if you tilt the pan slightly towards you, then use a spoon to scoop up the butter and pour it over the steaks.
  • Use an instant read thermometer to check if it’s done. Remove steaks and cover with foil and let rest for 5-8 minutes before serving.
  • You can also use beef tenderloin for this recipe.
  • Make sure the meat is at room temperature before you cook it.
  • Make sure you use a cast iron skillet.
  • You can use other ingredients.

Calories: 768kcal | Carbs: 4g | Protein: 47g | Fat: 63g | Saturated Fat: 27g | Polyunsaturated fat: 4g | Monounsaturated fat: 30g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 123mg | Potassium: 689mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1034IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 4 mg Nutritional Disclaimer

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