Simple Way to Prepare Quick Pan roasted beef steak

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pan roasted beef steak. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Pan roasted beef steak is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Pan roasted beef steak is something that I’ve loved my whole life.

Scrumptious Beef Recipes To Make Any Meal A Success W/ Kraft®, Today! Pan-sear: Pan-searing sirloin on the stovetop is one of the quickest and easiest methods, allowing you to keep an eye on your steak throughout cooking. Place roast in roasting pan fitted with a roasting rack. In a medium skillet over medium-high heat, heat oil.

To get started with this particular recipe, we must first prepare a few ingredients. You can have pan roasted beef steak using 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pan roasted beef steak:

1. Make ready 1/2 kg beef steak
2. Get Soy sauce
3. Take 1 dash Salt
4. Prepare 2 TBS cooking oil

Pan roasting is just what it sounds like: Steaks are seared quickly on top of the stove in a heavy-bottomed pan, then finished in the same pan in the oven. This helps ensure that your steak has that nice, brown crust on the outside—and a properly cooked center. Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet. Bring a sauté pan to high heat.

Instructions to make Pan roasted beef steak:

1. Wash and slice the beef Steak into thin sheets.
2. Marinate with soy sauce and a dash of salt in the refrigerator.
3. Heat a skillet and add your oil.
4. Place the marinated beef sheets in the skillet and cook under medium heat, occasionally turning the meat to avoid burning and allow even cooking.
5. Cook the meat till golden brown and tender. Some little darker areas is not too bad but strive not to over burn.
6. Serve with kachumbari and ugali.

Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet. Bring a sauté pan to high heat. Add remaining tablespoon of olive oil. Remove pan from oven, turn steaks over and arrange asparagus around steaks. The best way to get a uniform steak is to quickly sear it in a very hot pan (with oil that can withstand that heat without burning, probably not butter).

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