Skip to main content

Pan-Seared Strip Loin Steak

Pan-Seared Strip Loin Steak

Today, I used chili pepper-infused olive oil to elevate the flavors of my steak. However, feel free to use any cooking oil of your choice. I can confidently say that my recipe is not only delicious but also incredibly satisfying. I hope you will all savor every bite!

Ingredients:

  • 1 (16-ounce) strip loin steak 

  • Seasoning salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon of chili pepper-infused olive oil (or preferred cooking oil)

  • 4 tablespoons of butter

  • 1 teaspoon of smoked paprika

  • 1 1/2 teaspoons of minced garlic

Instructions:

To prepare the strip steak, start by patting it dry with paper towels and generously seasoning it with seasoning salt at least 40 minutes before cooking.


Next, preheat a cast-iron skillet over medium-high heat for 4 minutes. Add 1 tablespoon of chili pepper-infused olive oil (or preferred cooking oil) and allow it to heat up for about 1 minute.

Season the steak with freshly ground black pepper just before searing. Place the seasoned steak in the hot skillet and sear both sides for a couple of minutes.


Add smoked paprika, minced garlic, and butter to the skillet, then reduce the heat to medium-low. Let the butter melt and infuse the steak with flavor. If desired, baste the steak with extra melted butter.


Cook the steak to your desired level of doneness. Remember to turn the steak only once to prevent it from drying out (approximately 10 minutes per side, for my preference). Adjust the cooking time based on the thickness of the steak and the heat of your stove.


Allow the cooked steak to rest for 5 to 10 minutes to ensure the muscle fibers relax before serving.


Serve and enjoy!

Labels

Labels:

Popular posts from this blog

Growing food in the winter inside a low tunnel

Growing food in the winter inside a low tunnel When winter arrives and the ground becomes frosty, many gardeners assume that growing fresh produce is out of the question until spring. However, with the help of low tunnels, it is possible to continue growing food throughout the cold season. Low tunnels, also known as hoop houses or mini greenhouses, provide a protected environment that shields plants from harsh winter conditions while allowing sunlight to reach them. In this article, we will explore the benefits of using low tunnels for winter growing, discuss the selection of suitable crops for this purpose, and provide guidance on soil preparation, temperature management, irrigation techniques, pest control, and strategies for extending the winter growing season. By embracing the possibilities of low tunnels, you can enjoy a bountiful harvest even when the temperatures are cold outside! What is a low tunnel? Winter can be a challenging time for gardeners, but with the help of low tunn...
Read more

Grandma Ball's Easy Caramel Pie

Grandma Ball's Easy Caramel Pie Introducing Grandma's Easy Caramel Pie! This delectable dessert is a timeless classic that I discovered in my grandmother's handwritten recipe book. As we approach the holiday season, I am thrilled to share some of her vintage recipes with all of you. Get ready to indulge in a slice of nostalgia with this mouthwatering treat! Ingredients: 1 can of Eagle Brand sweetened condensed milk 1 pre-baked 9-inch pie crust Instructions: Place the can of Eagle Brand sweetened condensed milk in a saucepan with a lid. Fill the saucepan with water until the can is completely submerged.  Bring the water to a boil and let the milk simmer in the can for 3 hours. Be sure to check regularly to ensure the can remains covered with water, adding more water as needed. Allow the can of milk to cool before carefully pouring it into the pre-baked pie crust. Use a spatula to create a smooth and visually appealing finish on the pie. This delectable caramel pie is a timel...
Read more

Chicken Cheese Ball

Chicken Cheese Ball This delectable recipe is perfect for serving as a Mother's Day hors d'oeuvre appetizer or at any family, church, or holiday dinner gathering. Ingredients: 1 1/2 cups finely diced, well-seasoned, skinless, boneless cooked chicken 1 cup softened Velveeta cheese 1/4 cup mayonnaise 1 cup crushed, roasted nuts and seeds (optional) 1/4 cup chopped chives (optional) Instructions: For this recipe, cold leftover chicken works wonderfully. I used two chicken thighs and two chicken legs that had been cooked the previous evening. Begin by finely dicing the skinless, boneless, cooked chicken and setting it aside. In a bowl, combine 1 cup of softened Velveeta cheese and 1/4 cup of mayonnaise. Mash the mixture with a fork until it is creamy and well combined. Add the diced chicken to the cheese mixture and stir well. Then, using clean hands, roll the mixture into a ball. For added texture and flavor, you can roll the cheeseball in 1 cup of crushed, roasted nuts and seeds ...
Read more