Pan-Seared Steak: Perfectly Cooked Every Time!

Craving a restaurant-quality steak dinner without the restaurant price tag? There’s nothing quite like sinking your teeth into a juicy, perfectly cooked steak. But let’s be honest, achieving that ideal level of doneness can feel like a culinary tightrope walk. Too often, we’re faced with a steak that’s either raw in the middle or dry and overcooked. But fear not! This Pan-Seared Steak and Roasted Vegetables recipe takes the guesswork out of the equation, guaranteeing a tender, flavorful steak with a beautiful crust, accompanied by caramelized, savory vegetables. This foolproof method will transform your weeknight dinners.

Why You’ll Love This Pan-Seared Steak

This isn’t just another steak recipe; it’s your ticket to consistent steak perfection. Here’s why you’ll love it:

• Perfectly Cooked Steak: Our oven-finishing trick, coupled with a meat thermometer, ensures your steak reaches your desired level of doneness every single time.
• Restaurant-Quality Crust: High heat searing creates a gorgeous, flavorful crust that seals in the juices.
• Complete Meal: Roasted vegetables provide a delicious and healthy side dish, making this a complete and satisfying meal.
• Easy to Customize: Adapt the vegetables to your liking or use different cuts of steak.

Gathering Your Ingredients for Pan-Seared Steak and Roasted Vegetables

Before we dive into the cooking process, let’s gather our ingredients. This recipe relies on simple, high-quality components that work together to create a symphony of flavors. The star of the show is, of course, the steak, but the accompanying vegetables are equally important. We are going to discuss all the key ingredients needed to make this show-stopping Pan-Seared Steak recipe.

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• Boneless Beef Steaks: You’ll need two boneless beef steaks, about one inch thick. Ribeye or strip steaks are excellent choices, known for their marbling and flavor. The marbling renders during cooking, creating a succulent and tender result. Look for steaks with even thickness for consistent cooking.
• Brussels Sprouts: One pound of brussels sprouts, trimmed and halved, adds a touch of bitterness that complements the richness of the steak. Roasting brings out their natural sweetness and creates a delightful caramelized texture.
• Potatoes: We use one pound of potatoes, cut into 1-inch pieces. Yukon Gold or red potatoes are ideal, as they hold their shape well during roasting and have a creamy texture. Their subtle sweetness balances the savory elements of the dish.
• Olive Oil: Two tablespoons of olive oil are used for roasting the vegetables. It helps them to brown and caramelize beautifully. Opt for extra virgin olive oil for the best flavor.
• Salt and Black Pepper: These are the foundational seasonings for both the steak and the vegetables. Freshly ground black pepper adds a robust flavor, while salt enhances the natural flavors of the ingredients. Don’t be shy with the seasoning!
• Butter: Two tablespoons of butter are added to the steak after cooking, infusing it with richness and a touch of indulgence. Unsalted butter allows you to control the overall saltiness of the dish.

Crafting Your Pan-Seared Steak: Step-by-Step

Now for the fun part! Follow these step-by-step instructions to create a restaurant-worthy pan-seared steak dinner in your own kitchen. The key to steak perfection lies in a combination of proper searing and oven finishing, so pay close attention to the details. We’ll guide you through each step, ensuring a delicious and satisfying outcome.

1. Preheat Your Oven: Begin by preheating your oven to 400 degrees F (200 degrees C). This ensures the vegetables will roast evenly and develop a beautiful caramelized crust.
2. Prepare the Vegetables: Toss the halved brussels sprouts and potato pieces with olive oil, salt, and pepper on a large baking sheet. Ensure the vegetables are evenly coated with the oil and seasoning. Spread them in a single layer on the baking sheet to promote even roasting and prevent steaming.
3. Roast the Vegetables: Roast the vegetables for 25-35 minutes, or until they are tender and caramelized. Stir them halfway through the cooking time to ensure even browning on all sides. Look for a deep golden-brown color and a slightly crisp texture.
4. Prepare the Steaks: While the vegetables are roasting, remove the steaks from the refrigerator and let them sit at room temperature for 20-30 minutes. This is a crucial step for even cooking, as it allows the steaks to cook more uniformly from edge to center. Pat the steaks completely dry with paper towels before seasoning. This helps to achieve a better sear. Season generously on all sides with salt and pepper.
5. Sear the Steaks: Heat a heavy, oven-safe skillet (like cast iron) over high heat until it is smoking hot. This intense heat is essential for creating a beautiful crust. Add a tablespoon of high-smoke-point oil (like canola or grapeseed) if needed, just enough to lightly coat the bottom of the skillet. Carefully place the steaks in the hot skillet. Sear for 2-4 minutes per side for a good crust. Do not move the steak during searing to allow a deep golden brown crust to develop.
6. Oven Finish for Perfect Doneness: After searing, transfer the skillet with the steaks to the preheated oven. For medium-rare (about 130-135°F internal temp), finish in the oven for 4-8 minutes depending on the thickness of the steaks. The absolute best way to ensure they are perfectly cooked is to use a meat thermometer inserted into the thickest part of the steak. Remove from heat when it reaches about 5°F below your desired final temperature. Remember, the steak will continue to cook slightly as it rests.
7. Rest and Serve: Transfer the steaks to a cutting board. Top with the butter. Let the steaks rest for at least 5-10 minutes before slicing. This resting period is crucial for juicy steak! During this time, the juices redistribute throughout the steak, resulting in a more tender and flavorful bite. Serve the sliced steak alongside the roasted brussels sprouts and potatoes.

Tips for Perfect Pan-Seared Steak Every Time

Want to elevate your steak game to the next level? Here are a few pro tips to ensure success every time:

• Use a Meat Thermometer: Don’t rely on guesswork! A meat thermometer is your best friend for achieving the perfect level of doneness.
• Don’t Overcrowd the Pan: If you’re cooking multiple steaks, sear them in batches to avoid overcrowding the pan and lowering the temperature.
• Let the Steak Rest: Resist the urge to slice into the steak immediately after cooking. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Experiment with Seasonings: Feel free to add other seasonings to the steak, such as garlic powder, onion powder, or smoked paprika.
• Adjust Roasting Time: The roasting time for the vegetables may vary depending on the size of the pieces and your oven. Keep an eye on them and adjust the time accordingly.

What to Serve With Pan-Seared Steak

This Pan-Seared Steak and Roasted Vegetables recipe is a complete meal in itself, but if you’re looking to add a little something extra, consider serving it with a simple salad, such as a mixed green salad with a light vinaigrette. A side of fluffy rice pilaf would also pair nicely, adding a comforting carbohydrate element to the meal. You could try our recipe for Golden Vegetable Rice Pilaf. For a lighter option, try Roasted Sweet Potato Chicken Power Bowl.

Your Pan-Seared Steak Questions Answered (FAQ)

Got questions about making pan-seared steak? We’ve got answers! Here are some frequently asked questions to help you achieve steakhouse perfection at home.

What is the best cut of steak for pan-searing?

Ribeye and strip steak are excellent choices for pan-searing due to their marbling, which renders during cooking and creates a juicy and flavorful result. Filet mignon is another option, but it is leaner and may require more attention to prevent it from drying out.

Can I use frozen steak?

While it’s best to use fresh steak, you can cook frozen steak. However, it’s important to thaw it completely before cooking to ensure even cooking. Thawing in the refrigerator overnight is the safest and most effective method.

How do I know when the steak is done?

The most accurate way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bone. Here are the internal temperatures for different levels of doneness:

Can I substitute the vegetables?

Absolutely! Feel free to substitute the brussels sprouts and potatoes with other vegetables you enjoy, such as broccoli, carrots, or asparagus. Just be sure to adjust the roasting time accordingly.

Enjoy Your Homemade Pan-Seared Steak!

There you have it – a foolproof method for creating perfectly cooked pan-seared steak and roasted vegetables in your own kitchen. This recipe is sure to impress your family and friends, and it’s a great way to enjoy a restaurant-quality meal without breaking the bank. So, fire up your skillet, grab your meat thermometer, and get ready to experience steak perfection! Don’t forget to leave a comment below and let us know how your steak turned out. And be sure to share this recipe with your fellow food lovers!