RECIPE FOUR: PAN SEARED STEAK
Adapted from fifteenspatulas.com



Yields 1 - 2 servings

  • 1 one-inch thick ribeye or New York Strip steak
  • Extra virgin olive oil, or other high smoke point oil
  • 2 tbsp. butter
  • TeaVino Merlot wine salt (ground)
  • Fresh ground pepper
  1. Leave steak at room temp. for 20 minutes prior to cooking. Dab steak with paper towel to dry it.
  2. Heat cast iron skillet on stove top over high heat. When pan is hot, generously sprinkle both sides of steak with wine salt and fresh ground pepper. Add about 1 tsp. of oil to the pan, spreading out evenly on bottom of pan.
  3. Add steak to pan, making sure you hear a loud sizzling noise to ensure pan is hot enough.
  4. Cook steak 2 - 3 minutes on one side; do not move steak during this time. Check for nice golden brown sear on steak. Render fat on side of steak by turning steak on side with tongs, and holding in place for about 30 seconds. Set steak into pan on second side. Add butter to pan and occasionally spoon butter over steak while cooking an additional 2 - 3 minutes. Turn steak again and cook until it reaches desired doneness (see chart.) MEAT WILL COOK AN ADDITIONAL 5 - 10 DEGREES AFTER REMOVING FROM HEAT. Let meat rest 5 minutes before slicing


MEAT DONENESS

RARE 125º

MED. RARE 135º

MEDIUM 125º

MED. WELL 150º

WELL DONE 160º