Pan-Seared Steak Recipe

A completely cooked meat slice is one of the greatest pleasures of life. There is nothing like the rich scent and texture of the deprived meat slices to perfection in the pan.

Whether you are a beginner or an experienced cook, these shattered meat slices will direct you during the operation to achieve a delicious and exciting slice of meat at a time.

The best part? You do not need any luxurious equipment or grill to make these delicious meat slices just a good frying pan and some basic ingredients.

Let's dive into identifying how to make perfection Slices of meat made from general!

???? Recipe preparation equipment

To make meat slices made of your general, you will need some basic kitchen tools to ensure the best results:

1. Cast iron (It is preferable for the best burn)
2. tongs (To flip the meat slices without penetrating them)
3. Meat (To ensure that the steaks are cooking to the required level)
4. Spoon (Optional, to eradicate butter)
5. Knife (To cut and serve a steak)
6. Cutting board (For the convenience of a steak after cooking)
7. Paper towels (To dry a steak before cooking)

???? What do you need to prepare meat slices made of general?

Before starting, make sure you have the following ingredients at hand to prepare your perfect meat slices:

ingredients:

• 1 meat slice (Choose your favorite pieces like Ribeye, Filet Miveon, New York Strip, about 1 inch)
• 1-2 tablespoons of olive oil (For burning)
• 1-2 tablespoons of butter (Optional, for an additional flavor)
• 2-3 garlic cloves (Crusher, optional)
• Fresh thyme or rosemary (Optional, for an additional flavor)
• salt (To taste)
• Pepper (To taste)

???? How to make easy meat slices step by step?

Here is your step -by -step guide to making a perfect meat slice in the pan in just a few minutes:

Step 1: Preparing a steak

Start by bringing a steak to room temperature. Take out a slice of the refrigerator at least 30 minutes before cooking. It is a dry meat slice with paper towels to remove any extra moisture. This step is necessary to achieve this perfect burn.

Step 2: Slicer season season

Drill generously slices with salt and pepper on both sides. You can also spray some garlic powder or onion powder for an additional flavor if desired.

Step 3: Heating the pan

Put the castle of cast iron over medium heat and leave it by heating for a few minutes. Add olive oil to the pan, ensuring that it exposes the bottom evenly. Let the oil heat until it starts flashing.

Step 4: Burn a steak

Put a slice in the pan, and put it away from you to avoid spraying. Let it cook for 3-4 minutes on the first side without moving it. This helps to form a nice shell. Stir the meat slices and cook for another 3-4 minutes for medium rare, or more depending on the required donation.

Step 5: Add butter and fragrance

Within the last two minutes of cooking, add the butter, cloves garlic and herbs (such as thyme or rosemary) to the pan. While melt the butter, use a spoon to fix it with melted butter, adding an additional flavor and moisture.

Differences

Although the classic meat slices recipe that does not accept its outlets, there are several ways that you can mix things for a unique development. Here are some differences to try:

• Garlic meat slice of herb: Add a generous doll of garlic herb butter over your meat slice just before serving. This adds richness and depth of flavor to a steak.
• Meat slice with blue cheese: For a dark profile, prepare your meat slice with collapsed blue cheese during the last minute of cooking. Allow it slightly soluble before serving.
• Hot meat slice: If you like a little heat, spill the meat slices with hot pepper powder or a cayan pepper before cooking. Served with a side of the hot diph sauce for an additional kick.
• Meat slice with mushrooms: Suti mushrooms in the same pan after cooking a slice of meat. Mushrooms will absorb all delicious meat juices and add a delicious dirt flavor to your meal.
• Bastan glass slice: End the steaks with a spray of balsamic slices to a sweet and tangible contrast with delicious meat.

???? Note cooking

When cooking, it is important to remember that each pieces of meat are different. Some meat slices, such as Ribeye, contain more fat, which adds flavor, while others, such as Filet Miveon, are smaller but soft. The thickness of the meat slices also affects the cooking time, so if you work with a thicker meat slice, adjust the cooking time accordingly. The use of the meat thermometer is the best way to ensure the slices of meat reach the perfect temperature, whether you prefer it rare, medium or good.

For best results, let the meat slices rest for 5-10 minutes after cooking. This allows juices to redistribute them all over the meat, while keeping them moist and delicious. Avoid cutting into the meat slices immediately after cooking, as this can cause juices to escape, which leads to a dry meat slice.

In addition, always make sure that the pan is hot enough before applying a slice. If the pan is not hot enough, you will not get this beautiful burning, and the meat slice will be cooked unevenly.

???? Submit suggestions

Great meat slices pairs with a variety of sides. Here are some ideas to create a good meal:

• Garlic potatoes: Creamy mashed potatoes with roasted garlic complete the wealth of a slice.
• Grilled vegetables: Serve with grilled asparagus, zucchini, or sweet pepper for fresh smoke.
• French crunchy potatoes: Steak House fried potatoes are the perfect addition to a delicious meat dinner.
• Caesar salad: Fresh Caesar salad with crunchy cruetons and wearing concrete clothes wealth riches of a slice of meat.
• Steam broccoli: The healthy side of the broccoli adds color and nutrition to your meal.

Poor meat slices with dark red wine, such as Cabernet SAUVIGNON or Merlot, to raise the dining experience.

???? Useful tips

• Do not excel over the pan: If you cook multiple meat slices, make sure not to increase the overeat of the pan. This will reduce the heat and prevent a slice of meat from burning properly. Cook them in batches if necessary.
• Choose the right pieces: Select a high -quality set of meat like Ribeye, Sirloin or Filet MIGNON to get the best flavor and tenderness. Will marble will contribute to the slices of meat in the tissue of the juice.
• Comfort is very important: Allow the meat slices to rest for a few minutes before cutting. This step closes juices and guarantees a moist meat slice.
• Burning temperature: Make sure to warm your pan properly. The oil should shine, but it does not smoke before applying the slices of the meat in the pan.
• Experience of flavors: Do not hesitate to try different spices and pickles. Rosemary, thyme, garlic and even mustard can add a unique flavor to your meat slice.

???? Tips for the best meat slices made of general

To achieve the best meat slices made of general, focus on some of the main factors:

1. Heat the pan: The hot pan is necessary to get this golden crunchy burning on a slice.
2. Use the compresses: Avoid hole in the meat slice. Use a clock to stir the meat slice until cooking and perfect dandruff.
3. Temperature monitoring: The meat thermometer is a must to obtain a proper donation. Nader, the goal of 120 ° F; In the middle of rare, 130 degrees Fahrenheit; And for the mediator, 140 degrees Fahrenheit.
4. Rest your meat slices: Let the meat slices rest before working to allow juices to settle and meat to become more delicate.
5. Do not outperform: Slices of meat continue to cook after removing it from the pan. So, take them out of the heat a little before you reach the required donation.

⏱ Overview of timing

• Preparatory time: 5 minutes
• Cooking time: 10 minutes
• Total time: 15 minutes

???? Food Information (for each meal)

• Thermal calories: 450
• protein: 36 g
• Sodium: 250mg
• fat: 30 g
  • Saturated fat: 12G
  • Trans fat: 0g
• Carbohydrates: 0g
  • Fiber: 0g
  • Sugaries: 0g

❓ Common questions

Q: Can I use a regular frying pan instead of cast iron frying pan?
A: Yes, you can use any frying pan, but the general cast iron gives the best burning and even the distribution of heat.

Q: What is the best meat slices to photograph in general?
A: Ribeye, New York Strip and Filet MIGNON are excellent options for photographing generally due to marble and tenderness.

Q: How do I know when the meat slices end?
A: Use the meat scale to check the inner temperature. Nader is 120 degrees Fahrenheit, medium scarcity is 130 degrees Fahrenheit, and medium is 140 degrees Fahrenheit.

???? Conclusion

Made a Delicious meat slices At home is easier than you think. With the correct pieces of meat, a hot frying pan, and some simple ingredients, you can create a meat slice in a restaurant quality that is completely cooked every time. Whether you prefer rare, medium or good meat slices, following these steps will ensure you achieve the perfect texture and flavor.

Enjoy the slices of meat with a side of your favorite vegetables or potatoes, and you have a delicious and sick meal ready at any time!