Pioneer Woman Swiss Steak Recipe - Delish Sides (2024)

FAQs

How to cook a side steak? ›

As a rule of thumb (for a steak 22mm thick) – cook 2 minutes each side for rare, 3-4 mins each side for medium-rare and 4-6 mins each side for medium. For well done, cook for 2-4 minutes each side, then turn the heat down and cook for another 4-6 minutes.

Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak. For restaurant-quality steaks, baste them in butter and herbs during the final few moments of cooking. This will impart the delicious buttery flavor you know and love from your favorite steakhouse.

Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot – you should see smoke! Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet. Sear Side 1: Cook for 2 – 2.5 minutes until you get a great crust, then turn.

Lay steak down in hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into thickest part of steak registers 120°F for medium-rare, 12–15 minutes. Transfer to a cutting board and let rest 10 minutes.

Rare: 1½ mins per side. Medium rare: 2 mins per side. Medium: About 2¼ mins per side. Well-done steak: Cook for about 4-5 mins each side, depending on thickness.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

So, here's the scoop – restaurants aren't just randomly slathering butter on steaks like it's a sunscreen at a beach party. There's actually a scientific rationale behind this culinary phenomenon. You see, butter contains fat, and fat, my friends, is a flavor enhancer and a moisture-locking marvel.

For cooking the steak, we also need a high smoke point oil (such as sunflower oil), plenty of salt and freshly ground black pepper, a little butter, and if you want to to add some extra flavour, a few cloves of garlic and some fresh thyme or rosemary sprigs.

How do chefs make steak so good? ›

For the ultimate chef's steak preparation, if you don't have this steak seasoning, marinade your steak with a pink of sea salt, coarse ground black pepper, and minced garlic – this combo gives your chef's steak the ultimate caramelization and nice thick crust that we all love so much.

Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze.

Blue steak is the term that's used to describe a steak cooked at a very high temperature for a short period of time. That means a maximum of 1-2 minutes on each side, which will leave the center of the steak practically raw.

Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then.

Cook the steaks.

Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 minutes.

Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter. Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge).