Flavor-Packed Seared Steak
By: Pam Smith, RDN
My Virtual Flavor Kitchen was filled this week with countless delicious and nutritious dishes you can make in your own kitchen (Watch The Pam Smith Flavor Show Flavor Kitchen episode here). I am especially excited to share my love for pan-searing Australian Grass Fed Strip Steak using a bit of seasoning and extra virgin olive oil!
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
Seared Australian Grass Fed Strip Steak
Ingredients
2 boneless Australian strip steaks, 1 inch thick (about 2 pounds total)
2 tablespoons extra virgin olive oil
1 tablespoon P.S. Flavor!™ Creole Kitchen or kosher salt and freshly ground black pepper, to taste
Method
Remove steaks from refrigerator and pat dry. Line a plate with paper towels, place meat on top and set aside to further dry and come to cool room temperature (30 to 60 minutes). Turn occasionally; replace paper towels as needed.
Preheat oven to 500º F (a very hot oven produces a juicy interior). Place a 10-to 12-inch ovenproof or cast-iron skillet in oven. When oven reaches 500º F temperature, carefully remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot).
Coat room temperature steaks lightly with olive oil. Rub with seasoning and immediately place in the middle of hot, dry pan, add the steaks carefully so that they are not touching each other.
Cook 1 to 2 minutes without moving (using a grill press, if you have) turn with tongs and cook another 1 to 2 minutes. Remove from heat and put the skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you prefer.
Remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. To serve, slice steaks and place on plate.