Kittencals Pan Seared Steak Stove Top To Oven Method Food

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KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD



Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method image

There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak

Provided by Kittencalrecipezazz

Categories     Steak

Time 1h40m

Yield 1 serving(s)

Number Of Ingredients 6

1 -1 1/2 tablespoon vegetable oil
1 boneless beef steak (1-1/2 pounds and cut 2-1/2 inches thick, New York or rib-eye cut)
garlic powder (optional)
freshly ground cracked black pepper (use as much as desired)
1 -1 1/2 tablespoon butter
salt (used only after cooking)

Steps:

  • Pat the meat dry using paper towels.
  • Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
  • Preheat oven to 400 degrees F.
  • Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
  • Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
  • After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
  • Return the steak flat in the pan.
  • Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
  • Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
  • Spread the top with butter then season lightly with salt.
  • Cover loosely with foil and allow to rest about 5-6 minutes.
  • Slice across the grain.

Nutrition Facts : Calories 222, Fat 25.1, SaturatedFat 9.1, Cholesterol 30.5, Sodium 101.4, Protein 0.1

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)



Cast Iron Pan-Seared Steak (Oven-Finished) image

Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.

Provided by Grif

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 1h22m

Yield 2

Number Of Ingredients 8

2 (6 ounce) beef top sirloin steaks
2 cups orange juice
1 cup apple cider vinegar
½ cup Worcestershire sauce
2 teaspoons olive oil
1 ½ tablespoons steak seasoning (such as Fiesta Brand® Uncle Chris'), or to taste
freshly ground black pepper to taste
sea salt to taste

Steps:

  • Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
  • Heat olive oil in a cast-iron skillet over high heat.
  • Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
  • Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
  • Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
  • Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g

PAN-SEARED STEAK



Pan-Seared Steak image

With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 4

1 tablespoon vegetable oil
1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature
Coarse salt and cracked (butcher-grind) pepper
Steak Butter

Steps:

  • Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
  • Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
  • Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g

PAN-SEARED STEAKS



Pan-Seared Steaks image

Pan-searing is the best way to cook a steak, and it's also the easiest!

Provided by Jennifer Segal

Categories     Dinner

Time 10m

Yield 2 to 4

Number Of Ingredients 6

2 (12-oz) New York strip or ribeye steaks or 4 (6-oz) filet mignons, about 1½ inches thick
1 heaping teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
A few sprigs fresh thyme leaves

Steps:

  • To begin, pat the steaks dry with paper towels.
  • Season the steaks all over with the salt and pepper.
  • Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's VERY hot.
  • Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
  • Carefully set the steaks in the pan, releasing them away from you so the oil doesn't splatter in your direction. The oil should sizzle.
  • Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).
  • During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.
  • If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.

Nutrition Facts : ServingSize 6-oz portion NY Strip, Calories 492, Fat 39 g, Protein 33 g, SaturatedFat 14 g, Sodium 421 mg, Cholesterol 147 mg

PERFECT PAN-SEARED STEAK



Perfect Pan-Seared Steak image

Provided by A Family Feast

Categories     how to

Time 10m

Number Of Ingredients 9

1 bone-in or boneless rib eye steak or sirloin steak at least 1 - 1 ½ pounds, cut to 1 ½ inches or thinner. (Any thicker will require some time in the oven)
1 teaspoon kosher salt
1/2 teaspoon 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 (Shown in the photos, added to the pan after cooking)

Steps:

  • Place steak on a plate lined with a paper towel to absorb some of the liquid and let sit at room temperature for 30 minutes.
  • Using half the amount of salt and pepper season one side of the steak.
  • Heat your seasoned cast iron skillet to smoking hot (have hood fan on high). Add oil and swirl around to coat. (Normally olive oil would burn at such a high heat but when mixed with butter on the next step, it will not burn and adds flavor). 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.
  • Right after you flip the steak for the first time, with a spoon or small ladle, keep basting the melted butter over the steak. Baste continually for the full two minutes (tilt pan a little if you have to, to get the butter onto the spoon).
  • After two minutes on each side, keep flipping and basting the steak each time, leaving the steak for 30 seconds before turning again. Test the steak with the poke test (see note below) and remove at medium rare at about the five to six minute mark of total cooking time. Cook a minute or two longer for medium to well. A thicker steak (such as a sirloin) may take longer.
  • If you are not comfortable with the poke test and want to use a probe thermometer, hold the steak sideways with tongs and insert the probe from the side. Turn burner off at 110 degrees F and let the steak sit in the pan for five minutes. The carry over heat will continue to cook the steak (be careful if your steak is thin, this step may take less than five minutes). Baste one more time and remove to a platter and loosely cover with foil for five more minutes to allow juices to work back into the meat.
  • Remove to a cutting board and 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 add 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 .

KITTENCAL'S METHOD FOR OVEN COOKED BACON



Kittencal's Method for Oven Cooked Bacon image

When I make this I make lots and then freeze in bags using my Food Saver storage system, this method saves time and not to mention the greasy clean up that comes with frying, I pour the grease into a Pyrex measuring cup then save and refrigerate overnight or until hard then scoop out a few tablespoons at a time, freeze on plates then I place in freezer bags to use in recipes to add flavor, you may save or discard the grease --- since RZ system would not accept one ingredient I have listed 1-1/2 pounds bacon separately, you may of course use as much as you like.

Provided by Kittencalrecipezazz

Categories     Pork

Time 27m

Yield 1 pound

Number Of Ingredients 2

1 lb bacon (can as much bacon as you wish)
1/2 lb bacon

Steps:

  • Preheat oven to 400 degrees F (regular or convection oven, if you are using a regular oven set rack to lowest position).
  • For easy clean up line your pan with foil, then spray generously with cooking spray.
  • Arrange the bacon slices in 1 layer in the pan.
  • Cook the slices until evenly browned (about 17-22) minutes turning the bacon halfway through cooking time.
  • Transfer to paper towels or a rack.
  • Use immediately or freeze to use later.
  • Heat in microwave to crisp up before serving.

Nutrition Facts : Calories 3116.2, Fat 306.4, SaturatedFat 102, Cholesterol 462.7, Sodium 5667.6, Carbohydrate 4.5, Protein 78.9

PERFECT PAN-SEARED STEAKS RECIPE



Perfect Pan-Seared Steaks Recipe image

The best technique for an even crust and deeply flavorful pan-seared steak.

Provided by J. Kenji López-Alt

Categories     Entree     Mains

Time 1h10m

Yield 2

Number Of Ingredients 6

2 bone-in ribeye steaks, at least 1 1/2 inches thick, about 1 pound (450g) each (see note)
Kosher salt
2 tablespoons (30ml) oil
Freshly ground black pepper
2 tablespoons (30g) butter
A few thyme sprigs and sliced shallots (optional)

Steps:

  • Pat steaks dry with paper towels. Season liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place on a plate or on a rack over a baking sheet in the refrigerator overnight. Remove from refrigerator at least 40 minutes before cooking.
  • In a large stainless-steel or cast iron skillet, heat oil over high heat until heavily smoking. Season steaks with pepper, add to pan, and cook, flipping frequently with tongs until well browned on all sides (including edges, which you can sear by holding steaks sideways with tongs) and the internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium (steak will continue to cook for a bit afterward), 6 to 12 minutes depending on thickness.
  • Add butter and optional aromatics to pan and continue to cook, flipping often, for an additional 2 minutes. Remove from pan and let rest in a warm place for at least 5 minutes before serving.

Nutrition Facts : Calories 1149 kcal, Carbohydrate 0 g, Cholesterol 296 mg, Fiber 0 g, Protein 84 g, SaturatedFat 37 g, Sodium 764 mg, Sugar 0 g, Fat 91 g, ServingSize Serves at least 2, UnsaturatedFat 0 g

PAN-SEARED STEAK WITH GARLIC BUTTER



Pan-Seared Steak with Garlic Butter image

This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 20m

Number Of Ingredients 7

2 lbs New York Strip Steaks (2 steaks) (or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4" thick))
1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil)
1 1/2 tsp sea salt
1 tsp black pepper (freshly ground)
2 Tbsp unsalted butter
2 cloves garlic (peeled and quartered)
1 sprig fresh rosemary

Steps:

  • Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
  • Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
  • Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
  • Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

Nutrition Facts : Calories 542 kcal, Carbohydrate 1 g, Protein 46 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 154 mg, Sodium 991 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HOW TO FINISH STEAK IN THE OVEN: 15 STEPS (WITH PICTURES)



How to Finish Steak in the Oven: 15 Steps (with Pictures) image

If you have ever wondered how chefs manage to make their steaks look and taste perfect, the oven is their secret. Steaks are seared on a stove first to make the outsides crisp. They are then put in the oven to cook to the proper doneness....

Provided by wikiHow

Categories     Steak Dishes

Number Of Ingredients 4

1 steak about 1 in (2.5 cm) thick
1 US tbsp (15 mL) vegetable oil
2 teaspoons (11.38 g) salt
2 teaspoons (11.38 g) black pepper

Steps:

  • Pat the steak dry with paper towels. Take the meat out of the packaging, then use a couple of paper towels to blot out any moisture on the surface. Be sure to get both sides of the meat. Removing the moisture enables you to get a better sear on the steak. Any leftover moisture turns to steam when the steak is heated, preventing it from cooking evenly.
  • Season both sides of the steak with salt and pepper. Coat the top end of the steak with about 1 teaspoon (5.69 g) each of salt and pepper. You can add more if you like. Spread the seasonings out over the entire steak, then flip it over and season the other side the same way. Season the steak with salt only if you can wait 40 minutes or plan on cooking the steak right away. Adding the salt at the wrong time can prevent you from getting a good sear on the meat.
  • Add other herbs and spices for additional flavor if desired. Combine different seasonings to create rubs and marinades. Garlic and onion powder are a few starter options to pair with salt and pepper. Spread rubs over the steak by hand and use a basting brush to help you coat it with a marinade. For Montreal steak seasoning, combine salt, pepper, garlic powder, onion powder, paprika, red pepper flakes, thyme, dill, and coriander. A Tex-Mex rub can be made by combining black pepper, ancho chili powder, cumin, paprika, mustard, coriander, oregano, and lime zest. Combine Hoisin, sriracha, toasted sesame oil, garlic, scallions, and white vinegar for a spicy Asian-inspired marinade.
  • Let the steak rest for about 30 minutes to reach room temperature. Letting the steak rest causes it to dry off and warm up a little. It then cooks more evenly, allowing you to create that kind of blissful, brown sear you would get at a restaurant. If you seasoned the steak with salt, consider giving it at least 40 minutes to rest so it reabsorbs any juices drawn out by the salt. If the steak feels moist after you let it rest, pat it dry with paper towels before cooking it. This can happen when you don't give it enough time to absorb the salt.

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From pinterest.com


PAN SEAR STEAK FINISH IN OVEN - ALL INFORMATION ABOUT ...
Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method ... tip www.food.com. Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).After the 5-6 minutes cooking on each side you may lift the …
From therecipes.info


HOW TO COOK BEST PAN SEARED STEAK (OVEN FINISHED ... - YOUTUBE
Ingredients: SteakSaltGround black pepper Olive oilGarlicFresh rosemary Butter
From youtube.com


KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD ...
Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method. Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method. Date Added: 5/11/2015 Source: www.food.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a …
From mastercook.com


KITTENCALS PERFECT PAN FRIED STEAK RECIPES
KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD. There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet -- …
From tfrecipes.com


KITTENCALS PAN SEARED STEAK STOVE TOP TO OVEN METHOD
There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York …
From wikifoodhub.com


KITTENCALS PAN-SEARED STEAK STOVE TOP-TO-OVEN METHOD ...
Feb 7, 2019 - There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New …
From in.pinterest.com


PERFECT STOVETOP TO OVEN NEW YORK STRIP STEAK RECIPE - EAT ...
Pan seared New York strip steak is another "go to" dinner recipe on a busy night. It's easy and fast to make (~ 10 minutes). Plus, it is mouth watering delicious! I like to smother the cooked steak with a bit of Pimento Cheese or Sautéed Mushrooms. Cooking steak in a cast iron skillet in the oven after searing on the stovetop is easy, fast, and delicious. You'll get a perfect …
From eatsimplefood.com


TOP 3 HOW LONG TO COOK STEAK STOVE TOP IN 2022 ...
Top 12 how to cook sausage in casing in 2022 Amazon.com: The Sausage Maker – North American Natural Hog Casings for Home Sausage Making, Make 25 lbs. of Standard Italian, Polish and Bratwurst at about ~1.5” Stuffed Diameter Links (1) : Grocery &
From thaiphuongthuy.com


PAN SEARED STOVE TOP STEAK RECIPE - ALL INFORMATION ABOUT ...
No Fail Pan-Seared Stove Top Steak (VIDEO) - West Via Midwest new www.westviamidwest.com. The best way to cook steak on a stove Season steaks generously with salt and pepper Heat the cast iron pan to extremely hot to get a good sear Leave the steak alone- only flip it once to get a perfect seared crust Place a butter disc on the steak once you …
From therecipes.info


HOW TO COOK STEAK {PAN SEARED WITH GARLIC BUTTER ...
Reduce heat to medium-low, add butter, garlic and thyme. Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks registers temperature of desired doneness, about 1 minute longer. Transfer to a plates, let rest 5 minutes before slicing. Share on Pinterest.
From cookingclassy.com


KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD ...
Jan 6, 2018 - There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the tim… Jan 6, 2018 - There has been many requests for …
From in.pinterest.com


PAN SEARED STEAK - JO COOKS
Sear Steak: Add a couple tbsp of the browned butter to a skillet over medium-high heat, I used a grill skillet, but a regular skillet works as well. Once the butter is hot, add the steaks. Let them sear for 3-4 minutes on one side, then flip. Let the steaks cook for another 2 minutes, then drizzle some more browned butter over the steaks.
From jocooks.com


COOKING THE BEST T BONE STEAK ON THE STOVE & OVEN | PAN ...
Cook a steakhouse quality T Bone steak right in your own kitchen using the stove and oven! This quick 15 minute recipe shows you how to season, pan sear, bas...
From youtube.com


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