Recipe courtesy of Ayesha Curry
Recipe courtesy of Ayesha Curry
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Ayesha's Home Kitchen
Easy Pan Steaks
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- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 389
- Total Fat
- 32 g
- Saturated Fat
- 14 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 23 g
- Cholesterol
- 119 mg
- Sodium
- 303 mg
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 389
- Total Fat
- 32 g
- Saturated Fat
- 14 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 23 g
- Cholesterol
- 119 mg
- Sodium
- 303 mg
Ingredients
Directions
- Preheat your oven to 450 F. Heat the butter and olive oil in an oven-safe skillet over medium-high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE-finger pinch.)
- When the butter has melted and the oil is heated, add your steaks to the pan to get a nice golden-brown sear on them. This should take about 2 minutes on each side. Then place your pan in the oven until the steaks are cooked to your preference, 7 to 9 minutes. (Eight minutes makes a perfect medium, my favorite!)
- Allow the meat to rest 5 minutes before slicing and serving. These rosemary-infused steaks are nothing short of delicious.
