Steakhouse-Style Pan-Roasted Steaks

If you have ever eaten at one of the larger steakhouses, you have had your steak cooked fast and quick on top of the stove to create a flavorful crust and then transferred to the more gentler, indirect heat of the oven to finish. This style of cooking steak is called pan roasting. Pan roasting is searing steak quickly on a high heat on top of the stove in a heavy-bottomed pan, and then finished in the very same pan in the oven. Pan roasting ensures that your steak gets that gorgeous, brown crust on the outside, yet stays nice and juicy on the inside. This method makes Pan-Roasting great for thicker cuts of steak.

The only seasonings I ever use are olive oil and some salt and pepper. Lastly, I finish it off with a little pat of cold butter to garnish. The juices from the steak and the melted butter create a very simple and beautiful sauce. 

By following these step-by-step instructions, you can make a very beautiful steak at home and save yourself the cost of eating out.

You will need:

Thick-cut steaks (Your choice)

Olive oil

Kosher salt

Black pepper (freshly cracked)

Compound butter, garnish

Coat your steaks with olive oil. Season with salt and pepper. Let them sit out on the counter until they come to room temperature. Preheat the oven to 375 degrees. When the oven reaches 375, heat your pan, I use a cast iron skillet, on high heat, until it smokes a bit. Then add some oil into your pan, rolling the oil around so that it is distributed evenly. 

Place your steak in your pan seasoned side down. Sprinkle some salt and pepper on the unseasoned side of the steak. Do not touch the steak. Let it sit for 3 to 4 minutes. until you get a nice brown crust.

Flip, while keeping the heat on high. (I could have let these go longer on this one side or my pan was not hot enough.) After another 3 to 4 minutes, There will be smoke and that is okay. Don't worry, you are almost done.

Pop the steak into the preheated oven.  Be very careful, your pan will be hot and the oil will be spitting. Roast the steaks in the oven for 4-10 minutes. That depends on two things, how thick your steaks are and how you prefer them done. The thinner they are, the quicker they will be done. Steaks that are about an inch thick will cook quicker than 4 minutes. Start checking your steak early so it doesn't over cook. 

120 F = rare (cold, red center)

126 F = medium-rare (warm, red center)

134 F = medium (pink center)

150 = medium-well (brown on the edges with a small amount of pink in the center)

160 F = well done (brown throughout the center)

When your steaks are done, take care while pulling them out of the oven for the pan will be very hot. Transfer to your cutting board or plate and lightly tent with some foil. Let them rest for about 5 minutes. This will allow the juices to stay inside the steak.

Plate and add a pat of compound butter to your steak. Serve immediately.

Enjoy!

Stay tune for, compound butters...

Freezing Peaches, Plums and Nectarines

Freezing Peaches, Plums and Nectarines:

1) Using a sharp knife, make a small X on the bottom of each piece of fruit.

2) Blanch - Bring a large pot of water to a boil, fill a large bowl with ice water, and working in small batches, place a few pieces of fruit into the boiling water for 30 seconds to a minute.

3) Use a slotted spoon and transfer the fruit from the boiling water into the bowl of ice water.

4) When the peaches are cool enough, use a pairing knife or your hands to peel the skin. Also, remove the pit.

5) Slice

6) Freeze in either the Syrup Solution, Water, or Sugar.

Syrup: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit. Place sugar and water in a large saucier. Mix until the sugar has dissolved. Refrigerate until it is completely chilled.

• Very light syrup: Use 1 cup of sugar and 4 cups of water.
• Light Syrup: 1-1/2 cups of sugar and 4 cups of water.
• Medium Syrup: Use 2-1/2 cups of sugar and 4 cups of water.
• Heavier Syrup: use 4 cups of sugar and 4 cups of water.

Water: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit.

Sugar: Pack a small layer of fruit into a pint of quart-size freezer container or bag. Sprinkle lightly with some sugar, repeat the layering. Be sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Cover and let stand for about 15 minutes or until it looks juicy before freezing.

Freezing Apples, Pears and Apricots

Freezing Apples, Pears, and Apricots:

1) Need to be cored, peeled and quartered or sliced.


2) Packing. They need to be tossed with some lemon juice or some cider vinegar to keep them from browning prior to freezing. 

• Syrup solution: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit. Place sugar and water in a large saucier. Mix until the sugar has dissolved. Refrigerate until it is completely chilled. *The syrup solution must be made before hand.
• Very light syrup: Use 1 cup of sugar and 4 cups of water.
• Light Syrup: 1-1/2 cups of sugar and 4 cups of water.
• Medium Syrup: Use 2-1/2 cups of sugar and 4 cups of water.
• Heavier Syrup: use 4 cups of sugar and 4 cups of water.

• Water: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit.

• Sugar: Pack a small layer of fruit into a pint of quart-size freezer container or bag. Sprinkle lightly with some sugar, repeat the layering. Be sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Cover and let stand for about 15 minutes or until it looks juicy before freezing.

Freezing Pineapples and Melons

 

Freezing Pineapples and Melons:

1) Cut up your pineapple however way you like. Melons can be cut into cubes, slices or scooped into balls.


2)  Lay them on a baking sheet lined with Parchment and freeze them for 4 to 8 hours or overnight, making sure that they do not touch each other. Then bag them in freezer safe bags or in a freezer safe container leaving some room at the top of the container.