Pan roasted beef steak
Pan roasted beef steak

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pan roasted beef steak. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Pan roasted beef steak is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Pan roasted beef steak is something that I’ve loved my whole life.

Keys to a Perfect Pan Roasted Steak. There are really three critical techniques to pan roasting a great steak. First, make sure the steak is well seasoned with salt and pepper before you start cooking it.

To get started with this recipe, we have to prepare a few components. You can have pan roasted beef steak using 4 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pan roasted beef steak:
  1. Make ready 1/2 kg beef steak
  2. Take Soy sauce
  3. Get 1 dash Salt
  4. Take 2 TBS cooking oil

Try topping your steak with sauce béarnaise, a creamy mushroom sauce, garlic butter, or a quick pan sauce, all of which double as excellent dips for the french fries!; To make a quick pan sauce while your steak is resting, deglaze the pan with equal amounts of beef stock and red wine, scraping up all the brown bits (frond). How to Cook Pan Seared Oven Roasted Steak. Pat the meat dry using paper towels. How to Pan Sear Steaks: Pat dry - use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.; Season generously - just before cooking steaks, sprinkle both sides liberally with salt and pepper.; Preheat the pan on medium and brush with oil.

Steps to make Pan roasted beef steak:
  1. Wash and slice the beef Steak into thin sheets.
  2. Marinate with soy sauce and a dash of salt in the refrigerator.
  3. Heat a skillet and add your oil.
  4. Place the marinated beef sheets in the skillet and cook under medium heat, occasionally turning the meat to avoid burning and allow even cooking.
  5. Cook the meat till golden brown and tender. Some little darker areas is not too bad but strive not to over burn.
  6. Serve with kachumbari and ugali.

Pan searing is an excellent alternative to grilling steak. High heat creates a seared crust that seals in juices and cooks from the outside in. It is an ideal cooking method for thin-sliced steak or other thin cuts of beef. Pan searing should be done in a heavy-bottomed pan, such as cast iron, over medium to high heat. When the steaks are done to your liking, yank the pan out of the oven. (Be careful, that handle is hot!) Transfer them to a plate.

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