Best 6 Pan Grilled Steak Recipes

PAN-GRILLED BEER-MARINATED HANGER STEAK

Steps:

• Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
• Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
• Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

PAN-GRILLED STEAK

Steps:

• Directions
• Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve with a green salad, Aji Asado (roasted marinated peppers), and Papas al Horno (roasted potatoes).
• Variations:
• If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare.
• Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.

PAN-ASIAN GRILLED STEAK SALAD

Steps:

• Prepare barbecue (medium-high heat). Spoon 2 tablespoons teriyaki sauce onto plate. Add steak; turn to coat. Sprinkle steak with pepper; let stand 10 minutes.
• Meanwhile, whisk oil, lime juice, dark brown sugar, grated lime peel and remaining 4 teaspoons teriyaki sauce in small bowl to blend. Season dressing with salt and pepper. Transfer half of dressing to medium bowl; mix in cabbage, red onion and mint. Divide mixture between 2 plates.
• Grill sirloin steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board; slice thinly. Arrange steak slices atop cabbage mixture. Drizzle remaining dressing and any steak juices on board over each salad and serve.

PAN-GRILLED STEAK WITH BALSAMIC PEPPERS

Steps:

• Heat a large, heavy-bottomed pan on medium-high heat until hot.
• Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
• Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
• Remove steaks from the pan and set aside to keep warm.
• Add the olive oil to the pan until hot, about 1 minute.
• Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
• Add the garlic, vinegar and the remaining salt and pepper.
• Cook, stirring often, until all the liquid evaporates, about 2 minutes.
• Serve the peppers over the steaks.

ONE-PAN GRILLED STEAK AND VEGETABLES

Steps:

• Preheat the grill to 350 degrees F (175 degrees C).
• Drizzle steak with 1 tablespoon olive oil. Season with Italian seasoning, garlic powder, sea salt, and black pepper.
• Lay eggplant out in an even layer on a wood board and lightly season both sides with salt.
• Heat 2 tablespoons olive oil in a large cast iron pan on the grill. Add Brussels sprouts and eggplant. Cook until browned on all sides, flipping halfway, about 15 minutes.
• Move vegetables to 1 side of the pan; add remaining olive oil. Turn the vegetable side of the pan towards the outer side of the grill where it it not as hot, keeping the open half of the skillet in the center of the grill.
• Place steak in the hot pan. Cook until browned, about 3 minutes. Flip and continue grilling until the inside is to your desired doneness, 2 to 3 minutes more; for medium, an instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest briefly before serving.

PAN-GRILLED STEAK (BIFTEK à LA PARRILLA)

Steps:

• Marinate the steaks in olive oil for at least 30 minutes.
• Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides.
• Heat a well-seasoned cast-iron skillet over a high setting.
• When hot add the steaks and char on one side.
• Turn the heat down to medium and continue cooking for about 3 minutes for medium rare.
• Turn the steaks with tongs and turn up the heat to high.
• Be careful not to cut into the steaks while turning so that you don't lose any of the juices.
• Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare.
• Add 2 to 3 minutes per side for well-done steaks.
• Variations:.
• If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element.
• When browned, turn steaks with tongs and brown the other side.
• Total cooking time with this method is about 5 minutes per side for medium rare.
• Less time is required for gas broilers and outdoor charcoal barbecues.
• If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch.
• Return the meat to the hotter area to char the second side and then move it back over the drip pan.