During the summer it’s guaranteed that there will be countless barbeques, but many households don’t have a grill. No grill? No problem! With this quick and easy pan-seared steak recipe you’ll be cooking up the best steak in the entire neighborhood.
A lot of people get intimidated when it comes to cooking pan-seared steak, but in reality it’s one of the easiest things to make!
There are a lot of different cuts of steak to choose from, but for today we’ll cook a rib-eye. When picking out the perfect rib-eye, you have to keep an eye out for the tiny lines of fat that spread throughout the rib-eye, which is called “good marbling.”
If you don’t have a grill, just whip out your trusty iron grill pan/griddle or skillet and the problem is solved.
Start heating your pan to a medium to high heat while you prep your rib-eye. When you’re ready to start cooking the steak you’ll want your pan to be very hot to seal in all those delicious juices.
You can use whatever seasoning or spices are your favorite, but for this recipe we are using McCormick Lemon Pepper and Lawry’s Seasoned Salt.
- 1 stick of salted butter
- McCormick Lemon Pepper
- Lawry’s Seasoned Salt
- 1 inch thick rib-eye steak
- Heat pan to a medium to high heat. You want the pan to be very hot when you start cooking the steak.
- Sprinkle a light layer of Lawry’s Seasoned Salt to each side of the steak
- Then put a generous layer of the McCormick Lemon Pepper on each side of the steak.
- When the pan is hot and ready, rub about ¼ of the stick of butter all over the entire pan. Let the butter rest in the pan for two minutes.
- Then place the seasoned rib-eye in the hot and buttered pan. Press it down firmly to leave black grill marks on the steak.
- After 1 minute and 45 seconds rolls by, rotate the steak 90 degrees to create a cross-cross pattern of grill marks.
- After two minutes, flip the steak over to the other side and repeat the same 90 rotation after 1 minute and 45 seconds.
This cook time will make your rib-eye medium rare. If you want your steak cooked a little longer, throw it back on the pan, but be careful not to overcook it.
Serve with mashed potatoes and some veggies and enjoy!
By Alyssa Brady, Staff Writer
Pictures and recipe were found on www.thepioneerwoman.com