Pan-Seared Spanish Steaks

Name: Pan-Seared Spanish Steaks
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 4 servings Canola oil; 1 Tbsp chopped fresh chives; 1 clove garlic, minced; 4 servings Kosher salt and cracked black pepper; 120 milliliters low-sodium beef broth; 34 milliliters sliced Spanish olives (optional); 2 bone-in rib-eye steaks (about 1 inch thick, 1 pound each), at room temperature; 2 shallots, thinly sliced; 2 Tbsps sherry vinegar; 2 Tbsps unsalted butter; 2 Tbsps Worcestershire sauce

Pan-Seared Spanish Steaks takes around 25 minutes from beginning to end. This recipe makes 4 servings with 441 calories, 24g of protein, and 37g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires canolan oil, butter, garlic, and kosher salt and cracked pepper. It will be a hit at your valentin day event. It works well as a rather expensive main course. It is a good option if you're following a gluten free and דל פחמימות, diet. If you like this recipe, take a look at these similar recipes: Pan-Seared Steaks With Mushrooms, Pan-Seared Skirt Steaks, and Pan-seared Steaks With Romesco Sauce.

Instructions

Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Meanwhile, thoroughly pat the steaks dry with paper towels. Lightly coat each side of the steaks with canola oil and sprinkle generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Canola Oil

Steak

Equipment you will use

Paper Towels

Frying Pan

Add 1 to 2 tablespoons canola oil to the skillet (this will help create a great crust on the steaks) and add the steaks. Do not crowd them; if you cannot leave room between the steaks, use 2 skillets. Without moving them, cook the steaks 3 minutes. Using tongs, flip them and cook 1 more minute for rare, 2 more minutes for medium rare or 4 more minutes for medium.

Ingredients you will need

Canola Oil

Steak

Crust

Equipment you will use

Frying Pan

Tongs

Transfer the steaks to a plate and cover loosely with foil.

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Steak

Equipment you will use

Aluminum Foil

Let rest at least 5 minutes before cutting into them.

Pour out the used oil from the skillet and add a glug of new oil. Reduce the heat to medium.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the shallots and garlic to the skillet and cook until they just begin to brown, 3 to 5 minutes.

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Shallot

Garlic

Equipment you will use

Frying Pan

Add the beef broth, Worcestershire sauce and sherry vinegar and bring the sauce to a boil. Cook until reduced by half, 3 to 5 minutes. Turn off the heat and whisk in the butter until it has melted and the sauce has thickened. Stir in the olives, if using.

Ingredients you will need

Sherry Vinegar

Beef Broth

Butter

Olives

Sauce

Equipment you will use

Whisk

Put each steak on a plate; spoon the sauce over the top and sprinkle with chives.

Ingredients you will need

Chives

Sauce

Steak

Photograph by Anna Williams

Equipment

Ingredients

Servings:

4servings

Canola oil 1Tbsp

chopped fresh chives 1clove

garlic, minced 4servings

Kosher salt and cracked black pepper 120milliliters

low-sodium beef broth 34milliliters

sliced Spanish olives (optional)2

bone-in rib-eye steaks (about 1 inch thick, 1 pound each), at room temperature 2

shallots, thinly sliced 2Tbsps

sherry vinegar 2Tbsps

unsalted butter 2Tbsps

Worcestershire sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Etude Heirloom Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 89 dollars per bottle.