Lidia’s Seared Steak Recipe

Seared steak is a different way to make steaks but indeed is the best one. As the steak or meat when seared at the dry flour of the pan it is cooked in its moisture and thus a layer is formed on it. We can also call this steak as if it is caramelized. This seared steak goes well with the seared or fried herbs like sage or rosemary along with escarole.

My whole crew loved it when I made them have it. You can also make this meal for a number of people in no time as it takes less than 20 minutes. So you will not have to go through a long and detailed process but just a short one which could be made at any time even during your lunch break from your busy schedule.

INGREDIENTS

  • 1 pound half-inch thick sirloin steak
  • 1/2 tablespoon salt
  • 1/2 tablespoon ground pepper
  • 2 tablespoon canola oil
  • 4 crushed garlic cloves
  • 5springs fresh thyme
  • 3 sprigs of fresh sage
  • 1 spring fresh rosemary
  • 1 pound chopped escarole

How to prepare Lidia’s Seared Steak

  1. First of all, before putting your steak in the pan shower the steak with salt as well as pepper.
  2. After heating a large iron pan or a deep skillet, put the steak in it and cook for 2-3 minutes on one side or until it is well browned. Flip the stick and add other ingredients.
  3. Add some oil along with the crushed garlic. After mixing up, throw in the sage along with the rosemary and thyme.
  4. Cook the herbs together with the steak for some time until both of them are properly cooked and get enough temperature to the core.
  5. Then transfer the cooked steak to the platter and dress it with the cooked herbs.
  6. In the pan add the escarole and sprinkle in salt and pepper. Cook while constantly stirring.
  7. Serve the steak with the escarole and the fried crispy herbs. You can also thinly slice the steak before serving.

FAQs?

What is seared steak?

Seared steak means the meat is cooked raw in a pan at high heat until it is done or completely browned. In this way, a layer of crust is formed outside while the meat remains juicy and soft from inside.

Which is the better way to sear the steak?

Your steak should be caramelized to a brown color once seared. Reduce oil to the minimum quantity and sear each side without stirring. Once the side is done it will be released from the pan and then you should flip the steak to sear the other side.

Lidia's Seared Steak Recipe
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Lidia's Seared Steak Recipe

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: appetizer
Cuisine: American
Servings: 4

Ingredients

  • 1 pound half-inch thick sirloin steak
  • 1/2 tablespoon salt
  • 1/2 tablespoon ground pepper
  • 2 tablespoon canola oil
  • 4 crushed garlic cloves
  • 5 springs fresh thyme
  • 3 sprigs of fresh sage
  • 1 spring fresh rosemary
  • 1 pound chopped escarole

Instructions

  • First of all, before putting your steak in the pan shower the steak with salt as well as pepper.
  • After heating a large iron pan or a deep skillet, put the steak in it and cook for 2-3 minutes on one side or until it is well browned. Flip the stick and add other ingredients.
  • Add some oil along with the crushed garlic. After mixing up, throw in the sage along with the rosemary and thyme.
  • Cook the herbs together with the steak for some time until both of them are properly cooked and get enough temperature to the core.
  • Then transfer the cooked steak to the platter and dress it with the cooked herbs.
  • In the pan add the escarole and sprinkle in salt and pepper. Cook while constantly stirring.
  • Serve the steak with the escarole and the fried crispy herbs. You can also thinly slice the steak before serving.

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