Seared steak
This seared steak recipe features a tender beef short loin, seasoned simply with salt and pepper, then expertly cooked to achieve a perfect crust. The method ensures a juicy, flavorful steak that pairs well with a variety of sides.
Cook time 8 min
Prep time 2 min
Ingredients:
16 oz beef, short loin1 tsp salt
1/4 tsp black pepper
1 tsp olive oil
Cooking a perfect seared steak is a culinary delight that transforms a simple cut of beef into a gourmet experience. Utilizing a few key ingredients and following some essential tips will ensure your steak is flavorful, well-seasoned, and beautifully seared.
Instructions:
- Remove the beef short loin from the refrigerator and let it sit at room temperature for about 30 minutes. This ensures more even cooking.
- Pat the beef dry with paper towels to remove any excess moisture. This helps in achieving a good sear.
- Season both sides of the beef generously with salt and black pepper. Press the seasoning into the meat gently.
- Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Allow the pan to become very hot before adding any oil.
- Add 1 tsp of olive oil to the hot pan. Swirl the pan or use a brush to evenly coat the bottom with the oil.
- Carefully place the seasoned steak into the hot pan. It should sizzle immediately. Sear the steak without moving it for about 3-4 minutes to develop a golden-brown crust.
- Flip the steak using tongs and sear the other side for another 3-4 minutes. Adjust the time based on the thickness of the steak and your desired level of doneness:
- Rare: 120°F (49°C)
- Medium Rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium Well: 150°F (66°C)
- Well Done: 160°F (71°C)
- Use a meat thermometer to check the internal temperature if needed.
- Remove the seared steak from the pan and place it on a cutting board.
- Let the steak rest for about 5-10 minutes. This allows the juices to redistribute, resulting in a juicier, more flavorful steak.
- Slice the steak against the grain to ensure tenderness.
- Serve immediately with your preferred sides.
By following these steps and tips, you can create a seared steak that is not only delicious and tender but also boasts a perfect crust. This simple yet impressive dish is perfect for any meal, from a family dinner to a special occasion.
Seared steak FAQ:
Sear the steak for about 3-4 minutes on each side for a medium-rare doneness. Adjust the time slightly based on your desired level: 2-3 minutes per side for rare, 4-5 minutes for medium, and 5-6 minutes for well done.
Use a meat thermometer to check the internal temperature: 120°F (49°C) for rare, 130°F (54°C) for medium rare, 140°F (60°C) for medium, 150°F (66°C) for medium well, and 160°F (71°C) for well done.
Yes, you can substitute olive oil with oils that have a high smoke point, such as canola oil, avocado oil, or grapeseed oil. Avoid using oils with low smoke points, like extra virgin olive oil.
Store leftover seared steak in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet or microwave, but avoid overheating to maintain tenderness.
If the steak is overcooked, consider slicing it thinly and serving it in a sauce or on a salad to add moisture and flavor. Unfortunately, it may not be salvaged to its original juiciness.
Tips:
- 1. Choose a high-quality cut of beef, preferably with some marbling, for the best flavor and texture.
- 2. Ensure your steak is at room temperature before cooking to promote even cooking.
- 3. Pat the steak dry with paper towels before seasoning to help achieve a good sear.
- 4. Preheat your pan over high heat until it's very hot before adding the steak.
- 5. Use a meat thermometer to check the internal temperature and avoid overcooking.
- 6. Allow the steak to rest for at least 5 minutes after cooking to retain its juices.
- 7. For added flavor, you can baste the steak with butter and herbs towards the end of cooking.
Nutrition per serving
4 ServingsCalories 240kcal
Protein 33g
Carbohydrates 0.08g
Fiber 0.03g
Sugar 0.00g
Fat 13g
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