My husband has been reading all about the Four-Hour Work Week and the Four-Hour Body, so he’s been wanting to try the slow-carb diet. Basically, the slow-carb diet is almost all protein and a variation of the Whole30 (from my understanding), so he’s been on a major protein kick. This, when coupled with watching Beat Wolfgang Puck or whatever cooking shows told him we needed a range with unsealed burners, means that he’s been obsessively trying to find the perfect pan seared steak recipe since we don’t have a grill. If you know my husband, you know he’s all about processes. I’m proud to say he’s discovered the perfect pan seared steak recipe through his trial and error!
If you are a vegetarian, I apologize in advance. If you’re a carnivore, keep reading!! This recipe is for perfectly cooked medium-rare steaks. I was definitely dubious because I never cook my steak this long on the grill, but my husband truly perfected this – it cooks long enough to heat the inside thoroughly and create a perfect composition of meat and fat so that the steak is the most tender I’ve ever tried. There is no toughness whatsoever. I don’t think I’ll ever want a restaurant steak again from Outback, Saltgrass, or anywhere like that. This is THAT good and THAT easy!
Perfect Pan Seared Steak Recipe
- Steaks (you can use your favorite cut – we like New York Strip because it cooks perfectly for us with these times! Thinner steaks require less cook time, so you’ll need to adjust accordingly)
- McCormick’s Montreal Steak Seasoning
- Kosher salt
- Ground black pepper
- Heat up cast-iron skillet on high heat for 5-7 minutes.
- Season steaks with kosher salt, pepper, and Montreal blend 2 minutes before putting them on the fire. Do not press into steaks to make them thinner – leave them exactly how they are cut.
- Place steaks in pan, cook for 6 minutes. (Do not pierce steaks with a fork, use tongs.)
- Flip steaks, cook for 4 minutes (5, if you prefer your steaks more medium)
- Cover plate with foil for tenting and resting. Remove steaks from flame, turn on to side that was facing up, and tent with foil immediately.
- Let steaks rest for 10 minutes.
- Serve with juice from tented place. Steak best enjoyed in thin strips cut against the grain.
medium RARE. You Texans are crazy! But I will admit it looks seriously delicious!!
i have been CRAVING this—ordered a steak salad for lunch. this looks delicious!
This has made me so hungry, looks delicious!!