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Saturday, March 5, 2011

Pan-Seared Steak

My husband has requested that I start making more meat-and-potatoes kind of meals for our carnivore son.  So when I saw the picture that accompanied a recipe I'd long ago ripped out of Everyday Food, I decided that one night this week that would be dinner.

So I bought a nice sirloin steak and read the recipe.  Who knew it could also be called "Pan-Seared Steak for Dummies"?  The very thought of that makes me crack up, as the magazine is a Martha Stewart publication and I kind of think she'd as soon die than have her name attached to anything dumb.  But really, this steak is a snap.  No marinades, no spices.  Just salt, pepper, and some vegetable oil.   

Pan-Seared Steak

2 1-inch-thick sirloin steaks or 4 1-inch-thick strip steaks
1 tbsp vegetable oil
1 tsp salt
1/2 tsp pepper

1.  Dry steaks with paper towels.  Rub the meat all over with the oil, salt and pepper. 

2.  Heat a cast-iron skillet or other heavy skillet over medium-high heat until a drop of water sizzles when it hits the pan.

3.  Cook steaks in hot skillet 5 minutes.  Flip; cook until medium rare, 5 minutes more.  Cook strip steak in two batches.  
The Verdict:  My husband called this one.  Before it got to the table, my son yelled out "oh yummy!"  Then gobbled up an adult-sized portion of meat.  He also called it "delicious" and at another point said, "yum num num num num." 

Oh yeah, and we liked it, too.

You obviously need to buy a decent steak for this recipe to work.  The heat and the quality of the meat is what makes it good.  I also served this with a mushroom sauce, but really, the sauce was completely unnecessary.  I just love mushrooms with red meat, especially red meat on the rare side.  And, of course, mashed potatoes are a must.  I absolutely adore the instant garlic mashed potatoes from the Whole Foods 365 Everyday Value line.  Cook and mash potatoes?  Pfffft!  What is it, Thanksgiving?

While I made the sauce, I kept the steak tented in tinfoil on an edged cookie sheet in a 250 degree oven.  This also allows the steak to gently cook a bit further. 

So see what I mean?  Steak for dummies.  But if you serve this, only you'll know that because everyone else will think you're brilliant.

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