Welcome to Love Your Food: A Simple Seared Steak Recipe
This week, we're doing a very simple recipe that's sure to impress - a delicious seared steak. The cut we're using is called bavette, also known as a flap steak, which is part of the same cut as a porterhouse. This method is perfect for achieving an excellent medium-rare steak with minimal effort.
As we prepare our steaks, you can see that we have our cast iron in a 500-degree oven. Chef Caleb is going to take that out and put it over high heat right away. We want to make sure this gets very hot, as all protein needs to be seasoned before it hits the heat. In this case, we're using kosher salt and fresh ground black pepper as our only other ingredients.
Seasoning Our Steaks
To season our steaks, we'll start by sprinkling a little bit of black pepper on both sides. The salt and pepper really aid in creating that beautiful brown sear on the steak. Not only does it help with flavor, but it also helps create that perfect crust. By seasoning before cooking, we can ensure that our protein is cooked to perfection every time.
Next, we'll add a generous sprinkling of kosher salt on both sides of the steak. This will help bring out the natural flavors of the meat and create a delicious, savory taste experience. With the salt and pepper in place, we're ready to start cooking.
Searing Our Steaks
Now that our steaks are seasoned, it's time to sear them over high heat. We want to make sure this gets very hot, so we'll put the cast-iron pan over an extremely high heat. As we add the steak to the pan, you can see some sizzling coming right off of there - that's a good sign! The key is to get a good sear on both sides of the steak.
As the steak cooks, we want to make sure it gets some good contact with the hot cast-iron. This will help create that perfect crust and bring out the natural flavors of the meat. Once the first side is cooked, we'll flip the steak over and add a little more black pepper on the other side. With the seasoning in place, our steak is ready to cook.
Cooking Our Steaks
Now that our steaks are seared, it's time to finish them off in the oven. We're going to put the pan in the 500-degree oven for just a couple of minutes - long enough to cook the steak through and achieve our desired level of doneness. As we wait for the timer to go off, you can see that our steaks are getting closer and closer to perfection.
After another two minutes in the oven, our steaks are just about done. We'll take them out of the oven and let them rest for a few minutes before slicing into them. The key is to let the steak rest, as this allows all of the juices to redistribute and creates an even more tender texture.
Tips and Variations
One of the things we love about this recipe is that it's incredibly versatile. If you want your steaks to be cooked more or less done, you can adjust the cooking time in the oven accordingly. We usually recommend two-minute increments to ensure that our steak reaches our desired level of doneness.
Another great thing about this recipe is that it pairs perfectly with a variety of toppings and sauces. In fact, we recently paired our seared steaks with a delicious chimichurri sauce - it was a match made in heaven!
If you're looking for a simple yet impressive recipe to add to your cooking repertoire, look no further than this delicious seared steak recipe. With its minimal ingredients and easy-to-follow instructions, it's perfect for even the most novice cooks. And if you have any questions or requests, be sure to leave them in the comments below.
Remember, at Love Your Food, we're all about sharing our passion for good food with our community. Whether you're a seasoned chef or just starting out on your cooking journey, we invite you to join us and explore the world of delicious, easy-to-make recipes like this one. Happy cooking!
"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we're doing a very simple recipe this is a simple seared steak now the cut we are using is called bavette also known as a flap steak it's part of the same cut as a porterhouse and this is just a really simple method for getting an excellent medium-rare steak so here's what it looks like before it hits the pan and our only other ingredients are gonna be some kosher salt and a little bit of fresh ground black pepper and that's it that's the entire recipe list there so we have our cast iron in a 500-degree oven chef Caleb's gonna take that out and we're gonna put that over a high heat right away we want to make sure this gets very very hot and all we're gonna do is we're gonna season our steaks so any kind of protein does need to be seasoned before it hits the heat so a little bit of black pepper and some salt there's a couple of reasons for this not only does it help the flavor but it also helps that may our reaction that gets that beautiful brown sear on there the the salt and pepper really aid in that and it gives it a lot more flavor on the final product and then that's gonna go season side down on that extremely hot pan you can see some sizzling sizzling coming right off of there and you want to make sure that's all got some good contact with that hot cast-iron and then well that side is searing we are going to season the other side so another little bit of black pepper and good generous sprinkling of salt as well and then we're just gonna let this side cook for a little while and then we are going to flip them all over so do you remember which order you put them down in you want over in the same order if you can you can see that nice sear on there our lighting is not perfect in the kitchen you see that nice color on there that's fantastic so that's going to go into the oven our oven is still set at 500 degrees make sure your element gets turned off and it's only going to go in for a couple of minutes we're only going to put it in for two minutes to start and then we're gonna take it out and give it a little check so you can test these with a thermometer right in the middle the length of time you want to cook these is going to depend on the thickness of the steak these are not quite ready yet these are still rare and we want to get these two medium-rare so we're just gonna put them in for another couple of minutes they're really not gonna take very long at all so here they come after another two minutes and those are just about perfect so again the thickness of the steak will determine how long it's going to take for them to cook and if you want them more done then you can flip them at this point and put them back in the oven for another few minutes we usually recommend two minute increments and before you eat them you do want to let them rest for a few minutes before you cut into them otherwise all of that great flavor and juice will just run out you'll have a very dry steak but that is just about perfect that's a great medium-rare cut right there we use the bavette we think it's a really fantastic little searing steak it's it's really delicious got a lot of flavor a little bit similar texture to a flank steak it's excellent for this and we do recommend it so that's it really really simple beautiful seared steak just goes in the oven for a couple of minutes this goes amazingly well with the chimichurri we did last week which we did eat this with and that's all it is if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your foodsand welcome back to love your food this week we're doing a very simple recipe this is a simple seared steak now the cut we are using is called bavette also known as a flap steak it's part of the same cut as a porterhouse and this is just a really simple method for getting an excellent medium-rare steak so here's what it looks like before it hits the pan and our only other ingredients are gonna be some kosher salt and a little bit of fresh ground black pepper and that's it that's the entire recipe list there so we have our cast iron in a 500-degree oven chef Caleb's gonna take that out and we're gonna put that over a high heat right away we want to make sure this gets very very hot and all we're gonna do is we're gonna season our steaks so any kind of protein does need to be seasoned before it hits the heat so a little bit of black pepper and some salt there's a couple of reasons for this not only does it help the flavor but it also helps that may our reaction that gets that beautiful brown sear on there the the salt and pepper really aid in that and it gives it a lot more flavor on the final product and then that's gonna go season side down on that extremely hot pan you can see some sizzling sizzling coming right off of there and you want to make sure that's all got some good contact with that hot cast-iron and then well that side is searing we are going to season the other side so another little bit of black pepper and good generous sprinkling of salt as well and then we're just gonna let this side cook for a little while and then we are going to flip them all over so do you remember which order you put them down in you want over in the same order if you can you can see that nice sear on there our lighting is not perfect in the kitchen you see that nice color on there that's fantastic so that's going to go into the oven our oven is still set at 500 degrees make sure your element gets turned off and it's only going to go in for a couple of minutes we're only going to put it in for two minutes to start and then we're gonna take it out and give it a little check so you can test these with a thermometer right in the middle the length of time you want to cook these is going to depend on the thickness of the steak these are not quite ready yet these are still rare and we want to get these two medium-rare so we're just gonna put them in for another couple of minutes they're really not gonna take very long at all so here they come after another two minutes and those are just about perfect so again the thickness of the steak will determine how long it's going to take for them to cook and if you want them more done then you can flip them at this point and put them back in the oven for another few minutes we usually recommend two minute increments and before you eat them you do want to let them rest for a few minutes before you cut into them otherwise all of that great flavor and juice will just run out you'll have a very dry steak but that is just about perfect that's a great medium-rare cut right there we use the bavette we think it's a really fantastic little searing steak it's it's really delicious got a lot of flavor a little bit similar texture to a flank steak it's excellent for this and we do recommend it so that's it really really simple beautiful seared steak just goes in the oven for a couple of minutes this goes amazingly well with the chimichurri we did last week which we did eat this with and that's all it is if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your foods\n"
