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Pan-Seared Steak

Recipe photo courtesy of David Loftus

With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.

Source: Everyday Food, April 2007
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

A cast-iron pan holds the heat and distributes it evenly, so it browns well rather than scorching the food in some spots and leaving it pale in others.

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  • MusicHistoryMom
    11 JUN, 2011
    i haven't made a steak for 4 years, was never very good at it because i rarely eat red meat. this recipe is easy, and retains all the juices of the meat. we seared 2 thick boneless ribeye 3 min per side, then roasted for 5 min. a perfect medium rare. mmm. steaks were local, purchased at whole foods, very fresh.
    Reply
  • Lenee925
    11 DEC, 2009
    Follow this recipe to the "T". Yes, it will smoke up your house, but your man will propose to you after tasting this steak. This goes in my arsenal for persuading him to do what I want ; )
    Reply
  • avocado22
    16 SEP, 2009
    The ingredients listed on the grocery list for this group of 5 meals includes spinach and grapes... wondering if they meant to serve a spinach salad with the steak?
    Reply
  • annie734
    23 JAN, 2009
    This isn't exactly a 5 ingredient dinner... The "grocery bags" concept doesn't take into account that most people like to have side dishes of some kind with dinner.
    Reply

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