PAN-FRIED SHELL STEAKS
When the family is craving a juicy beef dinner but you need to make it fast, serve this simply prepared meat with our easy Spicy Pepper Vinaigrette.
Provided by Martha Stewart
Categories Beef Recipes
Time 15m
Number Of Ingredients 3
Steps:
- Season steaks with coarse salt and ground pepper. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 2 steaks; cook until medium-rare, about 2 minutes per side. Repeat with another 2 teaspoons oil and remaining steaks. Let rest 5 minutes before serving.
- Serve with Spicy Pepper Vinaigrette if desired.
Nutrition Facts : Calories 684 g, Fat 51 g, Protein 49 g
SAUTEED FLANK STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, blend the oil, balsamic, salt and pepper. Then pour the marinade over the flank steak in a pan. Allow the steak to marinade for 20 to 30 minutes.
- For the zucchini, heat a shallow saucepan over high heat and bring 4 cups of water to a boil. Reduce the heat and add the zucchini to the water and simmer for 2 minutes. Remove from the water and place in a colander to drain.
- To prepare the steak, heat a large saute pan over high heat until the verge of smoking. Remove the steak from the marinade and remove any excess marinade before cooking. Then reduce the heat and place the steak in the pan. Cook the steak on each side for 4 to 5 minutes, turning to avoid scorching. If the steak begins to crust or brown, reduce the heat. After cooking to desired temperature, remove from the pan and allow the steak to rest.
- To build the plate, add a portion of hot potatoes, steamed zucchini and steak, sliced on bias. Then finish with the veal stock.
SAUTEED STEAK WITH SHALLOT SAUCE (STEAK SAUTE AUX ECHALOTES)
Provided by Pierre Franey
Categories dinner, quick, sauces and gravies, main course
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle meat on both sides with salt and pepper.
- Heat oil in heavy black iron skillet and add steaks. If skillet is not large enough, you may wish to cook 2 at a time. Cook meat over high heat until nicely browned on one side, about 1 1/2 minutes. Turn and cook about 1 1/2 minutes on second side. Remove meat to warm platter and pour off fat from skillet.
- Add butter and shallots and cook, stirring, briefly until wilted and barely start to brown. Add vinegar and shake skillet briefly. Pour sauce over steaks and sprinkle with parsley.
Nutrition Facts : @context http, Calories 801, UnsaturatedFat 27 grams, Carbohydrate 4 grams, Fat 59 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 25 grams, Sodium 880 milligrams, Sugar 2 grams, TransFat 0 grams
SHELL STEAK WITH SHIITAKE MUSHROOM SAUCE
Shell steak is sometimes called New York strip steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Rub both sides of the steaks with salt, pepper, and savory. Heat butter and oil in a large, heavy skillet over medium-high heat; add garlic cloves and steaks. Lower heat to medium, and cook steaks 4 to 6 minutes on each side for medium rare. Transfer steaks to a cutting board. Add mushrooms to the pan, raise heat to high, and saute for 2 minutes on each side. Transfer mushrooms to a small bowl.
- Discard garlic and fat from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms.
- Cut beef crosswise into 1/4-inch-thick slices, and serve with mushroom sauce on the side.
SHELL STEAKS WITH MUSTARD BUTTER
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
- Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.
- Heat a heavy skillet (preferably black iron) until it is almost smoking.
- Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
- Continue cooking until all the steaks are done.
- Garnish each serving with a portion of the sauteed potatoes with parsley.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 63 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 28 grams, Sodium 756 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTEED SHELL STEAKS
This simple steak goes well with our Parsnip Fries.
Provided by Martha Stewart
Categories Beef Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Season shell steaks generously with salt and pepper.
- Heat oil in a large skillet over high. Cook two steaks at a time, turning once, 4 to 8 minutes for medium-rare. Let steaks rest 5 minutes before serving, with parsnip fries on the side, if desired.
PAN-FRIED STEAK
Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
- Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.
MANHATTAN FILET WITH PAN SAUCE BORDELAISE
This simple technique not only provides you with a NY strip steak that eats like a filet mignon, but the trimmings are used to make a world-class pan sauce. Even if a faux-bordelaise isn't your cup of tea, you can always save the scraps for a Sunday sauce or meatballs. The overnight 'dry-aging' step is optional, but does add a little something extra to the final product.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 9h45m
Yield 2
Number Of Ingredients 7
Steps:
- Cut all visible pieces of fat from the steak so that only center 'eye' portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate.
- Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.
- Bring steaks to room temperature and season with salt.
- Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set skillet aside.
- Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.
- Pour red wine into skillet and bring to a boil; cook and stir until wine is almost completely evaporated, 2 to 4 minutes. Add chicken broth, bring to a simmer, reduce heat to low, and cook until reduced by about half, 60 to 90 minutes. Strain sauce into bowl and skim fat that rises to the top.
- Heat empty steak skillet over medium-high heat. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper and continue cooking until reduced and thickened, 3 to 5 minutes.
- Remove skillet from heat and whisk butter into sauce until melted and smooth. Place each steak on a plate and spoon sauce over the top.
Nutrition Facts : Calories 732.4 calories, Carbohydrate 5.9 g, Cholesterol 197.6 mg, Fat 46.9 g, Fiber 0.1 g, Protein 57.9 g, SaturatedFat 18.5 g, Sodium 295.8 mg, Sugar 2 g
HERBED SHELL STEAKS WITH SAUTEED ONIONS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 6
Steps:
- On a work surface mash together the garlic paste, the pepper, and the orégano and rub the mixture onto the steaks. In a heavy skillet, preferably cast-iron, heat the oil over moderately high heat until it is hot but not smoking, in it sauté the onions, stirring occasionally, for 6 minutes, or until they golden, and transfer them with a slotted spoon to paper towels to drain. Heat the oil remaining in the skillet over moderately high heat until it is hot but not smoking, in it sauté the steaks for 3 1/2 minutes on each side for medium-rare meat, and transfer the steaks with tongs to plates. Pour off the fat from the skillet, add 1/4 cup water, and boil it, scraping up the brown bits, for 15 seconds. Stir in the onions and spoon the onion mixture over the steaks.
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PAN SEARED STEAK RECIPE (STEAKHOUSE QUALITY!)
From natashaskitchen.com
5/5 (453)Total Time 20 minsCategory Dinner, Main CourseCalories 542 per serving
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
- Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
- Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
- Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.
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