How to Make Favorite Butter Seared Steak Batch 80

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, butter seared steak batch 80. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Butter Seared Steak Batch 80 is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Butter Seared Steak Batch 80 is something that I have loved my whole life.

I don't like tendons or sinews. Trim the steaks and save the trimmings for a recipe later. Allow steak to get to room temperature. Season the steak with salt, garlic, and pepper.

To begin with this particular recipe, we must first prepare a few ingredients. You can have butter seared steak batch 80 using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Butter Seared Steak Batch 80:

1. Get 2 pounds top sirloin steak
2. Make ready 2 teaspoon kosher salt divided
3. Get 1 teaspoon ground black pepper divided
4. Get 1/2 teaspoon granulated garlic powder divided
5. Get 2 tablespoons peanut oil
6. Prepare 1/3 stick butter
7. Make ready 1/3 cup red wine

Sear Steak: Add a couple tbsp of the browned butter to a skillet over medium-high heat, I used a grill skillet, but a regular skillet works as well. Once the butter is hot, add the steaks. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Sprinkle steak with salt and pepper.

Steps to make Butter Seared Steak Batch 80:

1. I don't like tendons or sinews. Trim the steaks and save the trimmings for a recipe later. Allow steak to get to room temperature.
2. Season the steak with salt, garlic, and pepper. Heat the oil. Sear the steaks with seasoned side down in hot oil.
3. Add the rest of the seasonings on the top side. When both sides are seared very well you can sear the edges if you like, add the butter. When the butter melts baste with a spoon the melted butter oil mixture for about 10-12 minutes.
4. Remove the steaks from the pan. Add the red wine to the pan and reduce it down deglazing the pan. Pour the Reduction over the steaks and serve. I hope you enjoy!!!!

Using a spoon, continually baste butter onto steak to form a deeper golden crust. Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. As an example, think of the difference between a raw potato and a french fry, or a seared steak and a raw one. When considering the maillard reaction, think about three key benefits: browning, complexity of flavor, and aroma.

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