I absolutely love the beefy flavor of a pan seared New York Strip or Porterhouse steak. Salt, pepper, and a hot cast iron skillet will get you that caramelized layer of flavor.
Of course, nothing beats the flavor of grass-fed beef, if you can find it.
Steakhouse Quality Pan Sear Method
My husband and I cook 90% of our steak this way:
- Seasoning: Equal parts Salt and pepper
- Heat: Pre-heated cast iron skillet (stovetop)
- Fat: Beef tallow (best sear and flavor by far) but olive oil works, too
- Time: Brown the first side (without lifting/moving) for 4 to 6 minutes (depending on thickness)
- Oven: Flip and immediately transfer to the hot oven to finish to your desired doneness (about 6 to 9 minutes)
It’s between steps 4 and 5 where there’s room for improvisation.
If you have some bell pepper, whole shishitos, cherry tomatoes, or zucchini, this is your golden opportunity to blister them inside all the flavorful pan fond you just created. The trick with this technique is to spread everything out as much as possible; avoid over-crowding or things will just steam.
I recommend a 12-inch/large skillet for 2 steaks plus veggies.
To take this steak even further, there’s a little garnish of sautéed garlic, olives, and prunes. I like to finish this with a little splash of champagne vinegar because the sweet and sour flavor really lifts the steak to a new dimension.
How to Slice and Serve a Steak
After cooking the steak, allow it to sit on the cutting board for at least 5 minutes. Resting the steak before cutting will ensure that the juices don’t run out.
Look for the parallel lines of muscle fibers and cut against them. In other words, cut against the grain so that the steak is easier to chew.
Portion the vegetables onto each plate and top with the steak slices. Use a spoon to top the steak with the sautéed olive and prune mixture.
More One Pan Dinner Recipes
- Hot Honey Chicken with Dirty Rice
- One Pan Spaghetti with Cherry Tomatoes and Torn Basil
- Crispy Sea Bream with Olives and Pickled Onion
STEAK AND BLISTERED SHISHITO PEPPERS
- 2 tablespoon olive oil or tallow
- 2 steaks such as New York strip or Porterhouse
- 3 ounces Shishito peppers or 2 bell peppers, chopped
- 1 zucchini cut in half lengthwise and sliced
- 1 garlic clove minced
- 3 pitted kalamata olives chopped
- 1 tablespoon champagne vinegar
- 3 prunes chopped
- 2 tablespoons water
- Preheat the oven. Preheat the oven to 425°F.
- Brown the steak. Preheat an oven-safe large skillet over medium heat and add the tallow/oil. Season the steak all over with salt and pepper. When the pan is hot, cook 1 side of the steak 4 to 6 minutes, depending on thickness, until browned. Using tongs, flip and immediately surround the steaks with the shishito peppers and zucchini and transfer the pan to the oven. Roast for 6 to 9 minutes, or until cooked through to your desired doneness. Carefully remove the hot pan and transfer the steaks to a cutting board to rest. Stir the vegetables and return the skillet to cook the vegetables 3 minutes or until blistered. Plate the vegetables.
- Make the topping and serve your dish. To the skillet, add the garlic and chopped olives. Cook over low heat, stirring occasionally for 1 minute. Add the vinegar, prunes, and water. Season with a pinch of salt and pepper and cook for 2 minutes, until the liquid is slightly reduced. Find the lines of the muscle on the rested steak; thinly slice crosswise against the grain. Serve the finished vegetables topped with the sliced steak and a spoonful of the olive-prune topping. Enjoy!
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