Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, iron skillet seared steak. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Iron Skillet Seared Steak is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Iron Skillet Seared Steak is something which I’ve loved my whole life.
If you don't have a cast-iron skillet, you can use a nonstick pan. To cook steak on a nonstick pan, get the pan nice and hot first. Place the steak on the hot pan and don't touch it until you flip it to the other side.
To begin with this recipe, we must prepare a few components. You can have iron skillet seared steak using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Iron Skillet Seared Steak:
- Make ready 1 Rib Eye Steak
- Get salt, kosher
- Take black pepper, fresh ground
- Get 2 T butter
- Make ready 1 Garlic, sliced
- Prepare 1 rosemary sprig
In this case really let the pan it heat. This gives the steak a great sear. *I do recommend cast iron pans for cooking a pan seared steak. The cast iron skillet caramelizes the steaks better, and results in a better flavor. However, that is a personal preference so any medium to large skillet or frying pan will work.
Instructions to make Iron Skillet Seared Steak:
- Take your steak and bring it to room temperature
- Moderately season the steak with salt and pepper
- Place cast iron skillet on high heat
- Drop the butter on the skillet and after its melted, drop the steak in. Dont burn the butter.
- Cook the steak on 1 side for 2 minutes.
- Flip the steak, cook for 2 minutes. Add the garlic and rosemary while basting with butter
- Remove steak from the skillet and let it rest for about 2 minutes
- Plate and serve with butter sauce over the steak. Enjoy!
Pan seared cast iron ribeye steak is so tender, mouth watering, well-marbled, and in my opinion, ribeye is the king of all steak cuts. It's become one of my favorite cuts of beef. Seared in oil and basted in butter, then finished by melting a herb butter pat on top. The other key to a delicious steak is heat. And since that signature sear comes from a sizzling hot pan, a cast-iron skillet is the way to go.
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