Best 3 Kittencals Perfect Pan Fried Steak Recipes

Craving a perfectly cooked steak? Look no further than Kittencal's Perfect Pan Fried Steak recipe. This mouthwatering dish is sure to become a staple in your culinary repertoire. With its tender, juicy interior and crispy, flavorful exterior, this steak will tantalize your taste buds and leave you wanting more. Explore the intricacies of this recipe and discover the secrets to creating an unforgettable steak experience that will impress even the most discerning palate.

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KITTENCAL'S PERFECT PAN-FRIED STEAK

Kittencal's Perfect Pan-Fried Steak image

For perfect results plan ahead the steaks must be brought down to almost room temperature which might take several hours, this recipe works perfectly for beef tenderloin steaks of coarse you may use it for any cut of beef, cooking times stated is for an 8-ounce steak at 1-1/2 inch thick --- I use Montreal Steak Spice for this but freshly ground coarse black pepper will work fine, and you may adjust the black pepper to taste, since salt will draw out the juices from the beef do not salt until after cooking --- since not all cuts of meat are the same, for this method a more tender cut of steak is suggested to use such a strip loin etc.

Provided by Kittencalrecipezazz

Categories Steak

Time 3h6m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 (8 ounce) boneless beef steaks (1-1/2-inch thick)
3 tablespoons vegetable oil
2 teaspoons montreal steak spice (or use freshly ground coarse black pepper)
2 tablespoons butter
salt (to taste, to be added after cooking only) (optional)

Steps:

In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper.
Rub both steaks with the oil/pepper mixture.
Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours).
Heat a large heavy skillet over medium-high heat.
Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate.
Add 2 tablespoons butter to the hot skillet allow to sizzle and brown, then return the meat to the skillet and fry 4-5 minutes per side (the outside of the steak should be browned and crisp).
Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.

Nutrition Facts : Calories 282.1, Fat 31.9, SaturatedFat 9.9, Cholesterol 30.5, Sodium 101.4, Protein 0.1

PAN-FRIED STEAK

Pan-Fried Steak image

Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 15m

Number Of Ingredients 4

Ingredients

2 strip steaks (each about 1 inch thick), room temperature
Kosher salt and freshly ground pepper
1 teaspoon unsalted butter
Simple Steak Sauce, optional

Steps:

Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

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

Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method image

There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak

Provided by Kittencalrecipezazz

Categories Steak

Time 1h40m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 -1 1/2 tablespoon vegetable oil
1 boneless beef steak (1-1/2 pounds and cut 2-1/2 inches thick, New York or rib-eye cut)
garlic powder (optional)
freshly ground cracked black pepper (use as much as desired)
1 -1 1/2 tablespoon butter
salt (used only after cooking)

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.

Nutrition Facts : Calories 222, Fat 25.1, SaturatedFat 9.1, Cholesterol 30.5, Sodium 101.4, Protein 0.1

Tips:

Choose the right cut of steak: Look for a steak that is at least 1 inch thick and has good marbling. Ribeye, strip steak, and tenderloin are all good choices.
Season the steak generously: Season the steak with salt, pepper, and any other desired seasonings at least 30 minutes before cooking.
Bring the steak to room temperature before cooking: This will help the steak cook more evenly.
Preheat your pan over high heat: This will help to sear the steak and lock in the juices.
Add a small amount of oil to the pan: This will help to prevent the steak from sticking.
Cook the steak for 2-3 minutes per side, or until it reaches your desired doneness: Use a meat thermometer to check the internal temperature of the steak.
Let the steak rest for 5-10 minutes before slicing: This will help the juices redistribute throughout the steak.

Conclusion:

Pan-frying steak is a quick and easy way to cook a delicious and juicy steak. By following these tips, you can ensure that your steak turns out perfectly every time. So next time you're looking for a quick and easy weeknight meal, give pan-fried steak a try!