You never want to cook a cold steak. Cover and refrigerate any leftovers, up to 2 days. For thicker steaks, cook until meat is deeply browned and an instant-read thermometer inserted into the thickest part registers 120° for medium-rare or 130°F for medium, 8-12 minutes total depending on desired doneness, adjusting heat to medium if the steak seems to be browning too quickly and flipping the steak halfway through cooking (more on the last couple minutes of cooking below). When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. : Prepare for the smoke! Place in freezer bags removing as much air as possible, or vacuum seal. Transfer to plates. If you don’t have a vacuum sealer, you can also use a freezer-safe zip bag and squeeze out as much air as possible before freezing. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. So glad you enjoyed the steak, thanks for your excellent review. Don’t waste a good steak on this recipe. Thank you so much! Then sear the steaks for 3-4 minutes on each side. You likely wash your hands several times a day, but are you doing so effectively? Pat steaks dry with paper towels. Love it. To sear the steaks, you're going to want to grab a 12-inch cast-iron pan, or the heaviest 12-inch stainless steel pan you've got. I don’t know what it was maybe the high price tag and how they can easily be overcooked but with a few simple tips (as mentioned below) steak can be a breeze to cook. Absolutely delicious. joe It’s one of my husband and kids favorite foods so I’ve been trying to cook it once a month and this method has been my favorite lately. Photo by Andrew Purcell, Food Styling by Carrie Purcell, Porterhouse Steak with Pan Seared Cherry Tomatoes. Hi Manal, that is definitely a challenge since any steak will naturally get tougher when cooked to well done. That sounds like an amazing dinner! This will definitely be in our family recipe box . (Picture-wise this is a great color chart HERE.). Save my name, email, and website in this browser for the next time I comment. i haven't made a steak for 4 years, was never very good at it because i rarely eat red meat. After patting the steaks dry with a paper towel, add some salt and pepper to both sides of the steak. And I think it’s nicer to celebrate with your loved one in the comfort of your own home anyway. Drink responsibility though, Cookies! Add steaks to pan; cook 3 minutes on each side or until browned. For thick cuts—such as ribeye, strip steak, or T-bone—choose steaks that are 1 1/2 to 2 inches thick for maximum juiciness. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside. Learn more... Natasha's top tips to unleash your inner chef! Thank for another tasty and quick meal. Natasha’s favorite tips to unleash your inner chef! freshly ground pepper per pound of meat. I don’t know what it was maybe the high price tag and how they can easily be overcooked but with a few simple tips (as mentioned below) steak can be a breeze to cook. : Touch your steak. This is very, very important. Thank you! All these years of using an indoor grill and having to clean it after. I’ll show you some pinkness in another video. When the oil is ready, add the steaks to the pan. Turn the fan on. Sprinkle salt and pepper evenly over steaks. Works great with Ribeye or New York strip steak, use what you prefer or what's on sale. The garlic butter is incredible. Remove skillet from the oven, pour in oil, and turn the heat to high. Super love it! This site uses Akismet to reduce spam. Rare (cool red center) – 125 degrees (not recommended), Medium rare (warm red center) – 135 degrees, Medium well (slightly pink center) – 150 degrees. To watch you cooking makes everything seem easy and tastes mouth watering. Way to go, Natasha, that’s exactly how I’ve cooked my rib-eyes and they are butter melting good. That is just awesome! Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge). The "grocery bags" concept doesn't take into account that most people like to have side dishes of some kind with dinner. Heat a large cast-iron skillet or heavy-duty pan over medium-high heat for at least 2-3 minutes or until smoking. Learn how to pan sear a steak—the simplest steak-cooking technique—and you can have a juicy, delicious steak anytime you want it. Reduce heat to medium-low, add butter, garlic and thyme. And keep in mind, searing the steak will definitely kick up some smoke. To revisit this article, select My Account, then View saved stories. Give it about a hour to sit out at room temperature before cooking. Explore the best in fall perennials and start planning your autumn garden's layout. This Pan-Seared Steak with Garlic Butter is incredibly juicy, tender, and delicious. © Copyright 2020 Meredith Corporation. ), try one of these alternative cuts, like a shoulder tender (a great filet mignon sub). Hashtag them #natashaskitchen. You’re so welcome, Yen! PUT THE FORK DOWN! Place steaks in skillet and using metal tongs press down across top surface of steaks to ensure the entire bottom surface is making direct contact with skillet.