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Pan Seared Steak By Pua DeSoto
Puamakamae DeSoto is a Native Hawaiian surfer, cultural practitioner, and community advocate whose work reflects a strong commitment to aloha, ʻohana, and the perpetuation of Hawaiian culture.Puamakamae DeSoto shares his Pan Seared Steak recipe and shares this simple, cast-iron skillet method to achieve a restaurant-quality crust while keeping the interior juicy and tender. It honors traditional home-style cooking with a touch of aloha.
Ingredients
- 2 lb New York strip steaks or ribeye steaks about 1 lb each
- 1/2 tablespoon vegetable oil
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic peeled and quartered
- 1 sprig fresh rosemary
Instructions
- Pat the steaks completely dry with paper towels.
- Just before cooking, season both sides generously with salt and pepper.
- Heat a cast-iron pan until hot. Add the oil over medium-high heat and swirl to coat.
- When the oil is very hot, add the steaks to the skillet.
- Sear the first side for 4 minutes, until a brown crust forms.
- Flip and cook the second side for another 3–4 minutes.
- Using tongs, turn each steak onto its sides to render the fat and sear the edges, about 1 minute per edge.
- Reduce the heat to medium and immediately add the butter, garlic, and rosemary.
- Tilt the pan and continuously spoon the melted garlic butter over the steaks for about 1 minute.
- Continue basting until the steaks are just below the desired doneness.
- Transfer the steaks to a cutting board and loosely cover.
- Rest for 10 minutes, then slice into strips against the grain.
- Spoon any extra butter sauce over the sliced steak before serving.
Nutrition
Calories: 1082kcalCarbohydrates: 2gProtein: 92gFat: 79gSaturated Fat: 36gPolyunsaturated Fat: 6gMonounsaturated Fat: 34gTrans Fat: 0.5gCholesterol: 307mgSodium: 1982mgPotassium: 1248mgFiber: 0.4gSugar: 0.04gVitamin A: 438IUVitamin B1: 0.4mgVitamin B5: 0.1mgVitamin C: 1mgCalcium: 48mgIron: 8mg
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