Best 6 Pan Seared Spanish Steaks Recipes
Pan-seared Spanish steaks are a mouthwatering culinary delight, tantalizing the taste buds with their savory flavors and tender textures. This delectable dish showcases the vibrant essence of Spanish cuisine, capturing the essence of tradition while embracing modern culinary techniques. Whether you're a seasoned chef seeking to expand your culinary repertoire or a home cook looking to impress your dinner guests, this comprehensive guide will equip you with the knowledge and techniques necessary to create an exceptional pan-seared Spanish steak experience. Dive into the world of Spanish gastronomy as we explore the nuances of selecting the perfect cut of steak, mastering the art of searing, and crafting a delectable array of sauces and accompaniments to elevate your dish to new heights.
Let's cook with our recipes!
PAN-SEARED STEAK
With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g
PAN-SEARED STEAK WITH GARLIC BUTTER
This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 7
Steps:
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
- Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
- Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
- Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.
Nutrition Facts : Calories 542 kcal, Carbohydrate 1 g, Protein 46 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 154 mg, Sodium 991 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPANISH STEAK
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce (recipe below).
- Whisk all of the ingredients in a bowl.
- Blend all of the ingredients in a food processor or blender until smooth. If the mixture is too thick to pour, add a few tablespoons of water.
CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)
Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.
Provided by Grif
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h22m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g
EASY PAN-SEARED STEAK
The cast-iron skillet is essential for this recipe. Iron is heavy, and that means an iron pan holds the heat and distributes it evenly, so it browns well rather than scorching the food in some spots and leaving it pale in others. It's also nonstick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
Steps:
- With paper towels, dry steaks. Rub meat all over with oil, salt, and pepper.
- Heat a cast-iron skillet on medium-high until a drop of water sizzles when it hits the pan.
- Cook steaks in hot skillet 5 minutes. Flip; cook until medium rare, 5 minutes more. Cook strip steaks in two batches.
PAN-SEARED BEEF STEAKS
I often pan-sear steaks Vietnamese style, with lots of garlic, black pepper, and Maggi Seasoning sauce, a favorite condiment of the Vietnamese. Thinly slice the steaks so guests may help themselves with chopsticks, plus the juices released are delicious mixed into a bowl of rice. Or, make the steaks part of a Western knife-and-fork meal (bit-tet is the Viet transliteration of the French bifteck) and serve with crispy fried potatoes instead of rice (see Stir-Fried Beef with Crispy Fried Potatoes, page 140, for guidance on cooking the potatoes).
Yield serves 4 to 6 with 2 or 3 other dishes
Number Of Ingredients 5
Steps:
- Trim the steaks of any gristle. If you are using top sirloin, cut into 4 steaks of roughly equal size. To make the marinade, in a shallow bowl large enough to accommodate the steaks, combine the garlic, pepper, Maggi sauce, and oil and mix well. Add the steaks and use your fingers to coat all sides. Set aside for 30 minutes, turning the steaks over after 15 minutes.
- Heat a 12-inch heavy-bottomed or cast-iron skillet over medium heat until hot. To test if it is ready, flick a drop of water into it. It should immediately dance and then evaporate. Add the steaks and let them cook, undisturbed, for 6 minutes. The steaks should be well browned on the underside. Use tongs to turn the steaks over. Cook them on the second side, undisturbed, for another 4 minutes for rare, 5 minutes for medium-rare, and 6 minutes for medium. If you are unsure about the doneness of the meat, nick a steak with the sharp point of a paring knife and check the color.
- Transfer the steaks to a plate and tent loosely with aluminum foil. Let rest for 5 minutes before thinly slicing across the grain. Arrange the slices on a platter and include the juices, too. Serve immediately.
Tips:
- Choose the right cut of meat: Look for steaks that are at least 1 inch thick and have a good amount of marbling.
- Tenderize the meat: Use a meat mallet or tenderizer to break down the muscle fibers and make the meat more tender.
- Season the meat generously: Use a combination of salt, pepper, and other spices to flavor the meat.
- Sear the meat over high heat: This will create a nice crust on the outside of the meat while keeping the inside juicy.
- Finish the meat in the oven: This will help to cook the meat evenly and to your desired doneness.
- Let the meat rest before serving: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Pan-seared Spanish steaks are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can create a flavorful and tender steak that your whole family will love.
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