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Image Credit: Dori
Pan Seared Restaurant Style Steak
”Once you know how to make steak just like the restaurant, you will never want to pay that much again for a piece of meat when you can do it yourself. This one I made today if better than what I would have paid a good chunk of money for.” Dori
Steak - Rib Eye is great but I use a cheaper steak like Petite Sirloin and it is really good and
Your choice of Seasonings (I use Lawry's, Garlic Salt, Accent, Black Pepper and Kosher Salt
Extra Virgin Olive Oil
½ Stick of Butter (4 Tablespoons)
Green Onions (optional)
Pour Extra Virgin Olive Oil all over the tops and make sure they all get coated in the oil.
Season both sides with your favorite seasonings.
Heat the butter (½ stick) and the olive oil in a cast iron skillet to a screaming hot temperature.
Preheat your oven to 400°F.
Sear the steaks in a screaming hot pan for about 2-3 minutes per side, or until a nice brown
crust has formed.
While the steak is searing, continue to spoon the residual butter in the pan on top of the meat
while it’s cooking.
Once both sides are seared, place in the center of the oven for about 4-5 minutes, depending
upon how thick your steak is.
Take out of oven and put back on stove and cook longer if needed.
Your steak will be ready when it is approximately 135°F in the center, or when you push lightly
on the top center of the steak and it gently and slowly bounces back. (Note, this is medium
rare. If you are afraid of pink just cook it longer).
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