Panseared Perfection How to Cook the Ultimate Steak Indoors
Table of Contents
Recipe Introduction: Pan-Seared Steak, Sorted!
Fancy knowing how to cook steak in your kitchen like a pro? Been there, mate! Honestly, learning how to cook steak in a pan changed my game, saving me a fortune on steakhouse trips.
We are going to cook the ultimate Indoor steak recipe . I even got a better best steak pan for it.
This is not just about cooking; it's about mastering a skill. You'll be surprised how easy it is to make Pan Seared Filet Mignon at home with my simple Filet Mignon Recipes .
This Filet Mignon Steak recipe lets you create a restaurant quality experience at home. Originally, fine dining was all pomp and circumstance.
Now it is about flavour. I am here to make it available for you. It's quick, easy, and perfect for when you want to impress someone special.
Why This Beef Steak Recipes Rocks
The real win here? You control everything. From the cut of beef to how well it's cooked, you get your ideal steak, every single time.
This is an easy steak dinner . Plus, you get to say you nailed a perfect Pan-seared steak doneness . It makes you feel like a rockstar.
And who doesn't want that?
The Magic of a Hot Pan: Sear to Perfection
Alright, let's dive into the secret of that glorious sear! That dark crusty flavour, and the juicy inside, comes from a blistering hot pan.
A Cast iron steak recipe is great for heat retention and even cooking. I love my Cast iron steak recipe because it heats up evenly.
High heat is key! It's what locks in all those delicious juices and creates that beautiful, flavourful crust. Trust me, it makes all the difference.
Alright, let's get this sorted! How to cook steak in a pan, eh? Simple enough, but we'll make it foolproof. It is going to be classic and achievable.
Ingredients & Equipment for Steak Perfection
So, you wanna know about the magic behind a perfect pan seared filet mignon ? Let's break down the essential ingredients and equipment. Honestly, keeping it simple is key.
Main Ingredients for Amazing Beef Steak Recipes
Here's what you'll need for two servings of filet mignon steak or any other similar cut:
- 1 (12-16 oz) steak, about 1-1.5 inches thick (340-450g). Filet mignon or Ribeye are my personal faves.
- 1 tablespoon high heat cooking oil (Canola, Grapeseed, or Avocado oil) (15ml). This stuff gets super hot.
- 2 tablespoons unsalted butter (28g). European style butter, even better.
- 2 cloves garlic, smashed. Bash 'em good!
- 2 sprigs fresh thyme or rosemary. Fresh is best here.
- Salt and freshly ground black pepper, to taste. Don't be shy.
For quality, look for steak with good marbling (those little lines of fat) and a bright red colour. The marbling is what gives the steak its flavor and tenderness.
Trust me on this one!
Seasoning Notes: The Secret Weapon for Indoor Steak Recipe
Let's talk flavour. The most essential combo is salt and pepper. Sounds basic, right? But the key is when you season.
I like to season my steak at least 40 minutes before cooking. It's like magic! The salt draws out moisture, then reabsorbs, creating a super juicy steak.
For flavour enhancers, garlic and herbs like thyme or rosemary are perfect. If you don't have fresh herbs, a pinch of dried thyme works.
Equipment Needed for The Best Steak Pan Experience
You don't need a fancy kitchen to cook steak on stove . Here's the must haves:
- Heavy bottomed skillet (cast iron preferred). This is great for cast iron steak recipe .
- Tongs. Avoid poking with a fork. You need to flip your steak.
- Instant read thermometer. This is crucial for pan-seared steak doneness .
No cast iron? No worries! A stainless steel pan will work. Just make sure it's heavy bottomed.
Pan-Seared Perfection: How to Cook the Ultimate Steak Indoors
Fancy a steak dinner that rivals your favourite restaurant, but without the hassle? We got you! This is all about how to cook steak in your kitchen.
It's simpler than you think. No need for fancy gadgets, just a good steak , a hot pan , and a bit of know how.
It’s almost like a little bit of kitchen magic.
Prep Like a Pro
First, the mise en place is key. Get everything ready before you even think about turning on the heat. That means your Filet Mignon Steak (or Ribeye, New York Strip whatever floats your boat) is patted dry.
Really dry! Season it generously with salt and pepper. Now, leave it at room temp for at least 30 minutes (longer is better, up to an hour).
Honestly, this makes all the difference. Trust me on this one.
The step-by-step Guide to Steak Heaven
Right, let's get cooking! This indoor steak recipe is so simple.
- Heat your best steak pan (I love my cast iron) over high heat. Add a tablespoon of high heat oil (canola or grapeseed). Wait until it's shimmering almost smoking. This is crucial for a good sear.
- Carefully put the steak in the pan . Don't move it! Sear for 2- 3 minutes per side for that gorgeous crust.
- Reduce the heat to medium. Add 2 tablespoons of butter, 2 smashed garlic cloves, and 2 sprigs of thyme (or rosemary) to the pan .
- Tilt the pan and spoon that melty, garlicky butter over the steak for 2- 3 minutes. Keep flipping the steak !
-
Check the temperature! Use a thermometer.
- Rare: 125- 130° F
- Medium Rare: 130- 135° F
- Medium: 135- 145° F
- Take the steak out and let it rest for 5- 10 minutes. This is non-negotiable.
- Slice against the grain and serve!
Pro Tips for Perfect Pan-Seared Steak Doneness
- Dry Brine: Salt the steak way ahead of time. Like, at least 40 minutes.
- Don't overcrowd the pan . High heat is your friend.
- Resting is key! It lets the juices redistribute.
- Butter basting : A game changer!
Craving a perfect pan seared Filet Mignon is now just minutes away! It’s a weeknight treat that feels super fancy.
I like to think of this as the easy steak dinner option. These Beef Steak Recipes really are just next level good.
Recipe Notes for the Ultimate Steak On Stove Experience
Honestly, learning how to cook steak in a pan was a game changer. It's easier than you think! These are my personal notes from countless Beef Steak Recipes tests.
How to Serve a Pan Seared Filet Mignon Like a Pro
Plating is everything, right? I love slicing my Filet Mignon Steak and fanning it out on a plate. A sprig of fresh rosemary adds a touch of class.
Creamy mashed potatoes are a must, and maybe some roasted asparagus? Oh my gosh, so good. As for drinks, a bold red wine is classic, but a crisp, cold beer works too, especially after mowing the lawn!
Storage Tips That'll Save Your Easy Steak Dinner
Got leftovers? Wrap that cooked Pan Seared Filet Mignon tightly in foil or put it in an airtight container. It'll keep in the fridge for up to 3 days.
Freezing cooked steak isn't ideal, but you can do it. Wrap it well, then thaw it overnight in the fridge.
Reheat gently in a pan with a bit of butter. Microwaving is a no-no. Trust me on this! Reheating will give you the best results for your Indoor steak recipe .
Variations to Keep Your Filet Mignon Recipes Exciting
Want to change things up? For a low-carb option, serve the steak with a big pile of sautéed spinach. You can swap out the thyme for oregano or sage.
And in the summer, use fresh, seasonal tomatoes in a simple pan sauce!
Nutrition 101: Best Steak Pan Edition
Okay, let's be real: steak is rich. A Filet Mignon Steak serving is about 500-700 calories, packed with protein (50-70g) and fat (30-50g).
But it's also full of iron and other essential nutrients. Everything in moderation, right? Remember to consider the fat content of your Cast iron steak recipe .
Seriously, how to cook steak in a pan doesn't have to be intimidating. Just follow these tips, and you'll be enjoying restaurant quality steak at home in no time.
Go on, give it a try! You've got this. Learn more about Pan-seared steak doneness for best results.
Frequently Asked Questions
What's the best cut of steak to cook in a pan? I'm new to this!
For beginners, Ribeye, New York Strip, or Filet Mignon are great choices. They're tender and flavorful, and relatively forgiving to cook. Ribeyes have good marbling (fat) which renders beautifully in the pan, while Filet Mignon is lean and incredibly tender.
It's like choosing between a pint of Guinness or a glass of champagne - both great, but different!
How do I know when my steak is cooked to the right level of doneness? I always end up with shoe leather!
The best way is to use an instant read thermometer! It's a game changer, like discovering the self checkout at Tesco. Aim for 130-135°F (54-57°C) for medium rare, which is generally considered the sweet spot for most cuts.
Remember to let the steak rest after cooking, as the temperature will continue to rise a few degrees.
Why is it important to let the steak rest before slicing it? Is it really that important?
Yes, it's absolutely crucial! Resting allows the juices that have been pushed to the center of the steak during cooking to redistribute throughout the meat. This results in a more tender and flavorful steak, preventing all the juices from running out when you slice it.
Skipping the resting period is like opening a can of fizzy drink right after shaking it messy and a bit of a waste!
I'm having trouble getting a good sear. What am I doing wrong? How to cook steak in a pan with a perfect crust?
A good sear comes down to a few key factors: a screaming hot pan, a dry steak, and patience! Ensure your pan is ripping hot before adding the steak, and pat the steak dry with paper towels to remove excess moisture, which inhibits browning.
Then, resist the urge to move the steak around while it's searing let it develop a beautiful crust before flipping, like waiting for the perfect tan on holiday.
Can I use different herbs or spices when I cook steak in a pan?
Absolutely! Feel free to experiment with different flavors. Garlic and thyme are a classic combination, but rosemary, oregano, or even a spice rub with smoked paprika, garlic powder, and chili powder can add a unique twist.
It’s like choosing your favourite biscuit to dunk in your tea entirely a matter of personal taste!
How should I store leftover steak, and how long will it last?
Store leftover steak in an airtight container in the refrigerator. It will last for 3-4 days. To reheat, gently warm it in a pan with a little butter or oil, or slice it thinly and add it to salads or sandwiches. Think of it as a tasty leftover treat to enjoy on some future jacket potatoes.
Panseared Perfection How To Cook The Ultimate St
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 600 |
|---|---|
| Fat | 40g |
| Fiber | 0g |