Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, pan grill beef steak. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Pan grill beef steak is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Pan grill beef steak is something which I have loved my entire life. They are nice and they look fantastic.
When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. We Give You Direct Access Into Where & How Your Meat Was Raised Heat a grill pan or skillet over medium high heat. Once the butter just starts to brown, add the steak. If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element.
To begin with this recipe, we have to first prepare a few components. You can cook pan grill beef steak using 5 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Pan grill beef steak:
- Take large beef steak
- Make ready lemon
- Take salt
- Take butter
- Prepare barbecue spice
Leave the lid open while grilling steaks. When a hard sear forms in about three minutes, rotate the steaks a quarter turn to create. When you cook a steak in a pan, the meat makes complete contact with the cooking surface. When you cook a steak on the grill, the meat only makes contact with the grill grates.
Instructions to make Pan grill beef steak:
- Marinade steak with lemon, salt and barbecue spice
- Grease pan with butter then add in steak start frying keep turning all sides until well done
When you cook a steak in a pan, the meat makes complete contact with the cooking surface. When you cook a steak on the grill, the meat only makes contact with the grill grates. To begin, pat the steaks dry with paper towels. Season the steaks all over with the salt and pepper. Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's VERY hot.
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