The Pan-Seared Beef Steak is a delicious recipe achieved through quick cooking. The result’s perfection lies in a crispy exterior and a rare interior. It’s prepared in advance because the meat needs to be served almost at room temperature.
For this recipe, I used a Chianina beef loin steak, considerably leaner than rib steak. If you want to save some money, a slice of beef silverside, also thick like a steak, could work fine.
If you like raw or rare beef, don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.75 lbs beef steak
- 2 sprigs Rosemary
- 2 tablespoons Extra virgin olive oil
- to taste salt and pepper
- 1 bunch sage
Tools
- 1 Frying Pan non-stick
- Paper towel
- Cutting board
- Knife sharp
How to Prepare Pan-Seared Beef Steak
To prepare the Pan-Seared Beef Steak, remove the meat from the refrigerator, at least an hour before cooking it.
This way, when you put it in for cooking, it won’t undergo thermal shock with the high heat of the pan.
Avoiding this way, that it releases its juices, and hardens irreparably.
Do not remove any fat before cooking, as you would lose flavor and tenderness.
Wash both the rosemary and sage, but before chopping them, dry them well.
Place them on a cutting board to mince with a knife, or blend them, but the important thing is to reduce them almost to powder.
Pat the steak with paper towels to dry the moisture of the meat.
Sprinkle it on both sides with the minced herbs, and place it on a dish.
Heat the extra virgin olive oil inside a non-stick frying pan.
When it becomes very hot, add the meat, and cook it always on high heat for about 3/4 minutes per side.
If you prefer it more cooked, slightly increase the cooking minutes.
In the end, a sort of crust should form.
Turn off, and only at this point, salt and pepper.
Let it rest for a few minutes in the same pan so that the steak fibers relax.
Just before serving, remove excessive fat parts and hard gristly bits.
Then cut it into strips about half an inch wide, and place it on a serving dish.
Serve your Pan-Seared Beef Steak, drizzling it with the cooking juices.
Tips and Variations:
Cooking meat to bring out the best isn’t very easy, as it takes only a moment to make it tough.
There are small precautions, but they should always be considered, as in this case.
After years and years of experience, I now know how to handle meat for every type and method of cooking.
If the piece of meat you’ve earmarked for this recipe is in the freezer, defrost it slowly in the refrigerator.
It will take longer, but this way, the meat will not lose any of its organoleptic properties, neither flavor nor tenderness.
It will be like having just bought it, otherwise, letting it thaw at room temperature will make it lose all of its properties.
Freezing and thawing are processes that require care to eat foods safely.
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