Best 4 Pan Seared Steak From Alton Brown Recipes

Welcome to the world of perfectly seared steaks, where flavor and tenderness unite to create a culinary masterpiece. In this comprehensive guide, we'll take you on a journey through the art of pan-searing steaks, exploring not only the classic Alton Brown recipe but also a variety of other delectable variations. From the basic techniques to expert tips and tricks, we'll equip you with the knowledge and skills to create mouthwatering steaks that will impress your family and friends. Discover the secrets to achieving a beautiful crust, a juicy interior, and a steak that tantalizes your taste buds with every bite. Whether you prefer a simple, no-frills approach or an extravagant, herb-infused experience, we've got you covered. So, fire up your skillet, gather your ingredients, and let's embark on this culinary adventure together.

Let's cook with our recipes!

PAN-SEARED RIB-EYE

Pan-Seared Rib-Eye image

For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.

Provided by Alton Brown

Categories main-dish

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3

Ingredients

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

Steps:

Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

PAN SEARED RIB EYE

Pan Seared Rib Eye image

Provided by Alton Brown

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3

Ingredients

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Steps:

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

REVERSE-SEAR FILET MIGNON (OR RIBEYE FILET)

Reverse-Sear Filet Mignon (or Ribeye Filet) image

Provided by Alton Brown

Categories main-dish

Time 1h5m

Yield 1 to 2 servings

Number Of Ingredients 3

Ingredients

One 1 1/2-inch-thick filet mignon (about 8 ounces)
2 teaspoons kosher salt
Peanut oil

Steps:

Season the steak on both sides with the salt and place on a rack set inside a sheet pan for 10 minutes at room temperature while you preheat your oven.
Preheat the oven to 200 degrees F.
Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120 degrees F, about 30 minutes (see Cook's Note). Remove the steak from the oven and rest uncovered for 10 minutes.
Meanwhile, place a 12-inch cast-iron pan over high heat until it reaches at least 600 degrees F, about 10 minutes. (You'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds).
Brush a very light coat of peanut oil onto both sides of the steak. Sear steak on each side for 1 minute.
Rest the steak on a rack 5 minutes, and then slice diagonally against the grain to serve.

PAN SEARED STEAK (FROM ALTON BROWN)

Pan Seared Steak (From Alton Brown) image

This might even be better than grilling and is just as easy! (No joke!) Super tender, super juicy, super flavorful! Can't go wrong with Alton Brown! Note: Cooking time includes time to bring steaks to room temperature.

Provided by Dwynnie

Categories Steak

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

1 rib eye steaks or 2 New York strip steaks, 1 1/2-inch thick
vegetable oil, to coat
kosher salt & fresh ground pepper

Steps:

Remove steak(s) from fridge and start bringing them to room temperature.
After 30 to 45 minutes, place a 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees F.
When oven reaches temperature, remove the pan and place it on a burner over high heat.
Coat steak(s) lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak(s) in the middle of the hot, dry pan. Cook 30 to 60 seconds without moving. Turn the steak(s) with tongs and cook another 30 to 60 seconds, then put the pan straight into the oven for 3 to 5 minutes. Flip steak(s) and cook for another 3 to 5 minutes. (The time in the oven depends on how rare you like your steaks. The time given is for medium, but depends on number of steaks, etc. as well.)
Remove the steak(s) from the pan, cover loosely with foil, and rest for 2 minutes.
Serve whole or slice thin and fan onto plate.

Tips for Pan-Seared Steak Perfection

Choose a high-quality steak with good marbling. This will ensure a flavorful and tender steak.
Preheat your pan over high heat. This will help to create a nice sear on the steak.
Season the steak liberally with salt and pepper. You can also add other spices or herbs, such as garlic powder, onion powder, or thyme.
Sear the steak for 2-3 minutes per side, or until it is cooked to your desired doneness.
Let the steak rest for a few minutes before slicing it. This will help the juices to redistribute throughout the steak.

Conclusion

Pan-seared steak is a classic dish that is sure to please everyone at your table. By following these tips, you can create a perfectly cooked steak that is juicy, flavorful, and tender.

Here are some additional tips for pan-searing steak:

Use a heavy-bottomed pan. This will help to distribute heat evenly and prevent the steak from sticking.
Make sure the pan is large enough to accommodate the steak. If the pan is too small, the steak will not cook evenly.
Do not overcrowd the pan. If you are cooking multiple steaks, cook them in batches.
Use a meat thermometer to ensure that the steak is cooked to your desired doneness.

With a little practice, you'll be able to pan-sear steak like a pro! So next time you're looking for a delicious and easy weeknight meal, give pan-seared steak a try.