Perfect Pan-Seared Steak

Perfect Pan-Seared Steak


Ingredients:
1 bone-in or boneless rib eye steak or sirloin steak at least 1 ½ pounds, cut to at least 1 ½ inches thick
Pinch of salt
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 (see note above)
etc


Instructions:
  • Salt and pepper one side of the steak.
  • Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. 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).
  • etc
  • etc

  • For Full Instruction: afamilyfeast.com

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