Pan Seared Beef Steak

Searing steak is so much easy to make in your kitchen and I never order a steak in a resturaunt anymore. The way I am used to cook a steak yields a very tender and juicy from inside and ceramalized from the outside steak, serve with boiled veggies, ceramalized onion and black pepper sauce... The whole dinner becomes superb and delicious.

A steak can taste incredible with a good seasoning of salt and pepper, and a proper searing technique. A little butter doesn’t hurt either, and if you pair it with a side of vegetables, creamy spinach and black pepper sauce? That’s an awesome dinner.

There are a few keys to nailing the perfect steak: get good-quality steak, have the right pan, use herbs for aromatic flavor. In this recipe I will use top sirloin piece of beef for steak. This is a relatively lean cut of steak and very tender when it cooks. It's a good choice for cutting into cubes, and skewering with vegetables. let's start with preparation!

Yield: 1 person

Time of prepration: 1 hour

Cook time: 10 minutes

Ingredients:

For Steak Marination-

1 sirloin beeef steak piece (1 inches thick and 12 inches long)

Salt, to taste ( I used 1 teaspoon, 1/2 teaspoon on each side of steak)

Black pepper crushed , to taste ( I used 1 teaspoon. 1/2 teaspoon on each side)

1-1/2 tablespoon butter

Lemon juice 1teaspoon

Soyasauce 1 teaspoon

Ginger Garlic paste 1/2 teaspoon

For Creamy Spinach-

Frozen spinach 250 gram ( you can use fresh spinach)

Salt 1/2 teaspoon

White Pepper 1/2 teaspoon

Butter 2 tablespoon

Milk 1 cup

Cream 1/4 cup

Onion 1 small julian cut

For Ceramalized Onion:

Onion 2 medium in rings

Salt pinch

Black pepper crushed 1/2 teaspoon

Butter 1 tablespoon

Brown sugar 1 tablespoon

Soya sauce 1/2 teaspoon

For Black Pepper Sauce:

Butter 1 tablespoon

All purpose four 1 tablespoon

Chicken broth or stock 1/2-1 cup

Salt 1/2 teaspoon

Black pepper crushed 1/2 teaspoon

Brown Sugar 1 tablespoon

HP sauce 1 tablespoon

Soyasauce 1/2 teaspoon

Chilli sauce 1 tablespoon

Cream 3 tablespoon

Note: You can also use boil vegitables of your own choice like carrots, peas, broccoli, capsicum, baby corn, mushrooms etc..

Direction:

Beef Steak-

Pat your steak as dry as you can with a paper towel.

Season the steak all over with salt, pepper, lemon juice, soya sauce and ginger garlic paste.

Marinade it for an hour in refrigrator.

Don't use excessive lequid sauces and your steak don't be watery. Just rub the surface .

After an hour heat a cast iron skillet over medium high heat for several minutes, until the pan almost begins to smoke.

Use a brush to spread the butter out on the preheated skillet, then add the steaks. It should sizzle loudly.

Sear for 3-4 minutes on each side, press with the potato masher or until browned on the outside and medium rare on the inside.

The inner temerature has reached until 145°F (62-65°C) for medium rare or according to your donness.

When the steak is glistening brown and cooked to your preferred doneness, transfer it to a plate, allow to rest for at least 5 minutes before serving. Letting the meat rest produces the juiciest steak.

For Creamy Spinach-

Add butter in a pan when it starts melting add in onion and saute these onion.

When these onion start turning golden add spinach with salt, white pepper and fry it for a few seconds

Add in milk and cream in the spinach, when the liquid evaporized your spinach is done.

Serve with the steak!

Ceramelized Onion-

Heat butter in large non-stick fry pan, add onions and cook over medium heat until soft and clear, 1-2 minutes.

Add in salt, crushe black pepper, brown sugar and soya sauce.

Reduce heat to low allow onions to braise for 10 minutes.

Black Pepper Sauce-

Melt the butter in a pan and saute the all purpose flour, don't overcook otherwise it will turn brown.

Add in chicken broth or stock and stirr vegorously so the lumps will not form.

The flame must be low at this point.

Add in HP sauce, salt, crushe black pepper, soya sauce, chilli sauce, brown sugar and cream in it.

Mix all these ingredents and cook for just few seconds to achieve a consistency in sauce.

Turn off the flame and serve with beef steak.

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