Alice Engelbrink Houston’s Seared Steak Recipe
According to Alice Engelbrink Houston, knowing how to properly sear a steak on the stovetop is one of the most fundamental kitchen skills you should have.
Seared Steak Cookware
Searing a steak on the stovetop is a quick and easy meal that everyone loves. Alice Engelbrink Houston’s killer seared steak is prepared in a cast iron skillet. You’ll want to make sure your cast iron skillet is well seasoned for best results. You will also need a large meat fork.
The 5 Best Cuts of Beef for Seared Steak on the Stovetop
- Ribeye steak
- Tenderloin Filet
- Sirloin Steak
- New York Strip Steak
- Flat Iron Steak
Check with your local butcher for further recommendations. Steak cut names vary by geographical region.
How to Sear a Steak on the Stovetop
- Pull the steaks out of the fridge about 30 minutes prior to cook time.
- Season steaks with salt and pepper. Steaks don’t need a lot of seasoning because they flavor themselves as the fat renders during cooking.
- Add a couple tablespoons of cooking oil with a high smoke point. Heat the pan on medium-high to high, depending on your stove.
- When the oil starts looking rippled, tilt the pan to distribute the oil across enough space for the steaks. Then carefully place the steaks in the pan.
- Do not move the steaks for several minutes. This is the most crucial steps for searing steaks in a pan on the stovetop. Letting them sit and cook in one position created a nice charred crust and locks in the juices.
- After about 3 minutes, flip the steaks. Again, do not move them. After 3 minutes on the second side, reduce heat to medium or medium-low, depending on your stove.
- For rare steaks, pull them off at this point. For medium-rare, let them cook about 2 more minutes on each side. Alice Engelbrink cooks steaks medium-rare for the best texture. For medium, let them cook 4 minutes on each side. If, for some crazy reason you want well-done steaks, let them cook for 5 more minutes or until they are no longer squishy when you press on them with a utensil.
- Remove steaks from the pan and allow to rest for 5 to 10 minutes before cutting. If you cut the steaks too soon, all the juices will run out and the oven seared steaks will not be as flavorful. Alice Engelbrink killed it in the steak department of cooking.
- Use leftover steak bones to make your own homemade broth or stock.
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