Perfect Pan Seared Steak

By Thom7747

Ingredients

• 1 bone-in or boneless rib eye steak or sirloin steak at least 1 1/2 pounds, cut to at least 1 1/2 inches thick
• Pinch of salt
• Freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 3 tablespoons butter
• 2 peeled garlic cloves, left whole
• Few sprigs fresh parsley, including stems
• Optional: Wine and stock (chicken, beef, veal,etc.) and butter for deglazing the pan and making a delicious pan sauce
• Optional: Roasted potato wedges

Details

Servings 4
Preparation time 4mins
Cooking time 10mins
Adapted from afamilyfeast.com

Preparation

Step 1

Note: In our photo, you may have noticed that we show some roasted potatoes in the pan. We roasted potato wedges in the oven with oil and seasonings until tender and then added them to the pan during the last two minutes of cooking. They absorb some of the melted butter and steak drippings and really compliment the flavor of the steak! This step is optional and is not fully outlined in the recipe.

Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you don’t get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.

Turn off the heat and baste one more time. Leave the steak in the pan loosely covered with foil for 10 minutes and allow to rest before cutting. Baste one more time, and remove to a cutting board. Either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.

Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce .

Note: To test the meat for doneness, we use what is called the 'poke test'. Make a tight fist and feel the flesh just below your thumb into the palm of your hand. Firm is how well-done steak will feel. Loosen your grip a bit and feel the same spot. That will be medium-rare. Loosen your grip all the way and that is blood-rare. Now poke your finger into the thickest part of the meat and compare it to your palm for the perfect level of doneness that you desire.

Tip #1 ~ Add a good splash of Worcester Sauce to your cooking oil the smell and taste are divine, or if you have steaks waiting to be cooked let them sit in a small amount of W/sauce turn to coat each side.

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Before I deglaze, i throw some minced garlic and shallots in the pan with a little extra butter and do a quick sautee. Then I throw my red wine in and let it reduce down. I like to throw some more butter into the sauce to make it rich. Hey, I said this is how I make pan seared steak. I NEVER said it was good for you! Lol!