Pan Seared Steak
It’s Memorial day weekend! Finals are over and it’s now time to head to the nearest beach where the booze is flowing and bars stay open late. At some point during the marathon of coronas and sunburns, you realize you haven’t eaten anything besides a whole family sized bag of Lays in the last three days. Conveniently, the beach mansion your buddy’s parents unwittingly rented out to you came complete with a state of the art grill.
Everyone claims to be a grill master, but sometimes it’s the offseason practice that separates the pretenders and the contenders. During the cold winter months, you’ve been working on your technique pan searing steaks indoors with dreams of summer. Learning how to marinate and cook steak in a pan can be the difference between being king of the grill or by being kindly asked to step aside…by getting pushed into the pool with your cellphone still in your pocket.
1 ribeye steak (about 1.5 inches in thickness)
salt and pepper
1 Tablespoon of olive oil
1 Tablespoon of soy sauce
1 Tablespoon of BBQ sauce
2 cloves of garlic crushed (crushing releases more flavor for marinades)
1 teaspoon of butter (optional)
1. Start by seasoning the steak with salt and pepper. Apply to both sides.
2. Combine all the ingredients except the butter in a resealable bag. Add the steak and marinate in the fridge for at least two hours. The more time the better.
3. Remove from the fridge about 40 minutes before you cook and let the steak rest at room temperature.
4. Heat up a pan to medium-high heat. Place the steak in the center and cook 3 to 5 minutes on each side. If you want, place a teaspoon of butter on your steak after the first flip for additional flavor.
5. Let sit for 2 minutes, then work on the beach body with a couple 40 oz curls.