Best 20 Seared Steak Recipes

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

PAN-SEARED STEAK

Steps:

• Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
• Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
• Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

PAN-SEARED STEAK AND ONIONS

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

PAN SEARED STEAK (FROM ALTON BROWN)

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.

SEARED NEW YORK STRIP STEAK RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Liberally season the steaks on both sides with salt and pepper.
• Heat the canola oil in a large oven-proof skillet over medium-high heat. Add the steaks and sear for 3-4 minutes, until a golden brown crust forms. Flip the steaks and sear for 1-2 minutes on the other side, then add the butter, shallot, garlic, and thyme to the pan. Baste the steaks with the butter and continue cooking for 2 more minutes.
• If the steak isn't cooked to your liking, transfer to the oven and cook for 3-5 minutes, or until it reaches your desired temperature.
• Transfer the steaks to a cutting board and let rest for 10 minutes, then slice and serve.
• Enjoy!

KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD

Steps:

• Pat the meat dry using paper towels.
• Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
• Preheat oven to 400 degrees F.
• Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
• Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
• After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
• Return the steak flat in the pan.
• Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
• Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
• Spread the top with butter then season lightly with salt.
• Cover loosely with foil and allow to rest about 5-6 minutes.
• Slice across the grain.

PAN-SEARED STRIP STEAK WITH MUSHROOMS

Steps:

• Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
• Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.

SEARED PORTERHOUSE STEAK

Steps:

• Preheat oven to 425 degrees.
• Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat. Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side. Transfer skillet to oven. Continue to cook until a thermometer inserted in thickest part of steak reads 120 degrees for medium-rare, 10 to 12 minutes. Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing. Serve with Compound Butter.

PAN SEARED & OVEN ROASTED GARLIC BUTTER STEAK

Steps:

• Preheat oven to 475 degrees.
• Mix parsley and garlic. Sprinkle lightly with salt and mash slightly to mix, then mix with butter.
• Melt the butter mixture over low heat in a small pan.
• Season both sides of the steak with salt and pepper and place a heavy pan or iron skillet over high heat. Lightly coat pan with oil when hot. Sear the steak until browned on one side (5 minutes). Turn the steak and brush the top generously with the flavored butter.
• Place into the heated oven and cook to your preference (check after 5 minutes by cutting into the center of one of the steaks). The meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish.
• Pour remaining butter and any pan juices over the meat and let it stand for a few minutes before serving.

SEARED AHI TUNA STEAK WITH MANGO SALSA AND WASABI-AVOCADO CREAM RECIPE BY TASTY

Steps:

• Marinate the Ahi tuna steaks in soy sauce and chili flakes. The soy sauce should cover the steaks. Use more if needed. Chill in the refrigerator for 1 hour.
• Mango salsa: Dice the mango, bell pepper and onion. Combine all ingredients in a bowl and mix well. Salt to taste. Chill in the refrigerator for 1 hour.
• Wasabi-avocado cream: Blend all ingredients in a food processor until smooth or mash with a fork.
• Ahi tuna steaks: Take tuna out of the marinade and pat dry with paper towels. Spray/brush with vegetable oil.
• Heat a cast iron pan and sear tuna steaks for 2 minutes per side for medium or 4 minutes per side for well-done.
• Spoon wasabi-avocado cream and mango salsa on the plate and lay Ahi tuna steak on top.
• Serve and enjoy.

FRESH SEARED TUNA STEAK SALAD

Steps:

• In a skillet or grill pan sprayed with cooking spray, cook tuna over medium high heat for about 5 mnutes, turning once, or until medium rare. Set aside.
• To make salad; In a serving bowl, toss lettuce, tomatoes, onion s and olives.
• Dressing: In a small bowl, combine dressing ingedients, reserving 1 tsp sesame seeds.
• Slice tuna thinly; place over top of salad. Pour dressing over; toss gently. Sprinkle with cilantro and remaining sesame seeds.

SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD

Steps:

• In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
• Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
• Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish.

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE

Steps:

• Steaks: Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Pat steaks dry with paper towel. Season steaks on both sides with salt and pepper. Add half the butter to the skillet and set one of the steaks directly on top. Repeat with remaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes. Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 115 to 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Transfer steaks to a warm plate to rest.
• Sauce: Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds. Add cream and any juices that have collected from steak; stir to combine. Stir in mustard; heat 15 seconds. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
• Place steaks on dinner plates and pour sauce over the top, dividing evenly, before serving.

PAN SEARED RIB-EYE STEAK WITH CHIPOTLE BROWN BUTTER

Steps:

• Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer:
• Extra Rare-below: 125 degrees F
• When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.
• Rare: 135 degrees F .
• Medium-Rare: 145 degrees F .
• Medium: 160 degrees F .
• Well Done: 170 degrees F .

PAN-SEARED STEAK WITH PIZZAIOLA SAUCE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
• Pour in the tomatoes, and slosh out the can with 1/2 cup hot water, adding that to the skillet as well. Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
• Season the steaks with the remaining 1/4 teaspoon salt. Sear them in a large cast-iron skillet over high heat until done to your liking, about 4 minutes per side for medium rare. Let the steaks rest for a few minutes while the sauce finishes cooking.
• To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.
• NOte
• This recipe could also be made with a piece of beef tenderloin, seared and then sliced.

PAN-SEARED SIRLOIN STEAK

Steps:

• Sprinkle beef with lemon-pepper seasoning. In small bowl, mix lemon peel, soy sauce and 1 tablespoon of the oil; brush over both sides of beef.
• In 10-inch nonstick skillet, heat remaining tablespoon oil over medium heat. Add beef; cook 10 to 12 minutes or until browned on both sides and desired doneness. Cut into 4 serving pieces.

PAN-SEARED STEAK WITH ONION AND WORCESTERSHIRE

Steps:

• In a large skillet over medium-high, heat a tablespoon vegetable oil. Season a steak with saltand pepper, then cook until dark brown andcrusty, 3 to 5 minutes per side for medium-rare(depending on thickness).
• While the steak rests, wipe the pan clean and heat 2 teaspoons oil over medium-high. Add onion, and cook until tender. Add Worcestershire sauce and tablespoon butter and toss to coat. Thinly slice the steak across the grain and top with chopped parsley.

SEARED STEAK

Steps:

• If time allows remove steaks from packaging, dry with paper towels, put on a plate and refrigerate a day or two. If not, wrap in paper towels and set on counter about 30 minutes. (If you're really in a hurry, just proceed.)
• Heat oven to 500 degrees (550 if possible), and set a rack in the lowest position, unless skillet can be placed directly on oven floor. Place a cast-iron skillet large enough to hold steaks without crowding over high heat, and heat until smoking. Sprinkle surface of pan with coarse salt, and put steaks in. Smoke will billow up; wearing a thick oven mitt, immediately transfer skillet to oven.
• Roast steaks, turning once, about 4 minutes a side for medium rare, or until browned and cooked to preferred doneness. Sprinkle with salt and pepper, and let rest 3 to 5 minutes. Slice steaks or cut each into two pieces, and serve.

SEARED-STEAK FAJITAS

Steps:

• In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally. Meanwhile, in a small saucepan, heat 2 teaspoons oil over medium. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in 1 tablespoon lime juice. Set garlic oil aside.
• Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron or heavy skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transfer to a plate and loosely tent with foil.
• Add peppers and onion; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Stir in reserved garlic oil. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro.