The Pan-Seared Beef Slices is a tasty recipe achieved through quick cooking. The perfection of the result lies in a crispy exterior and a rare interior. It is prepared in advance, as the meat should be served almost at room temperature.
For this recipe, I used a Chianina beef loin steak, which is decidedly leaner than rib. To save some money, a slice of beef round, still cut as thick as a steak, could also work.
If you like raw or rare beef, then don’t miss the following recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 28.2 oz beef slices
- 2 sprigs Rosemary
- 2 tbsp Extra virgin olive oil
- to taste salt and pepper
- 1 sprig sage
Tools
- 1 Pan non-stick
- Paper towels
- Cutting board
- Knife sharp
How to Prepare Pan-Seared Beef Slices
To prepare Pan-Seared Beef Slices, remove the meat from the fridge at least an hour before cooking.
This way, when cooking, it doesn’t suffer thermal shock from the high heat of the pan.
This prevents it from releasing its juices and becoming irreparably tough.
Do not remove any fat before cooking, as it adds flavor and tenderness.
Wash both the rosemary and sage, but dry them well before chopping.
Place them on a cutting board to chop with a knife, or blend them, but make sure they are reduced to almost a powder.
Pat the steak with paper towels to remove moisture.
Sprinkle both sides with the chopped herbs, and place it on a plate.
Heat the extra virgin olive oil in a non-stick pan.
When it’s extremely hot, add the meat, and cook it on high heat for about 3/4 minutes per side.
If you prefer it more cooked, slightly increase the cooking time.
In the end, a sort of crust should form.
Turn off the heat, and only then add salt and pepper.
Let it rest for a few minutes in the pan itself, so the fibers of the steak can relax.
Just before serving, remove excess fat and tough spots.
Then slice it into strips about half an inch thick and place it on a serving plate.
Serve your Pan-Seared Beef Slices, drizzling it with the cooking juices.
Tips and Variations:
Cooking meat to perfection is not easy, as it takes very little to make it tough.
These are small precautions but always to be considered, as in this case.
After years of experience, I now know how to handle meat for every type and method of cooking.
If the meat intended for this recipe is in the freezer, thaw it slowly in the refrigerator.
It will take longer, but this way the meat does not lose any of its organoleptic properties, nor flavor, nor tenderness.
It will be like freshly bought; on the contrary, letting it thaw at room temperature will cause it to lose all its properties.
Freezing and thawing are processes that require care to eat food safely.
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