Thin Steak Recipe - Pan Seared on the Stove - Beef Sirloin Flap Steak 100% Grass Fed
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- čas přidán 7. 02. 2021
- THIN CUT PAN SEARED BEEF SIRLOIN STEAK RECIPE
Over the past few months there were viewers who requested a video for thin cut steaks and also some who requested a recipe for steaks cooked on the stovetop in a pan because they don’t have a standard oven. And I recently discovered that I do not have a video for beef sirloin flap steak, so I decided to combine the 3 in 1.
In today’s video, I will show you how to cook this juicy and tender pan seared thin cut sirloin flap steak.
Thin cut pan seared steak ingredients list:
Thin steak of your choice
Kosher Salt
Black pepper
Olive oil
1 clove of garlic per steak
1 tbsp of butter per steak
The beef flap steak I’m cooking today is 1 inch thick at its thickest. And as with all flap steaks, this one has top and bottom side, with the fatty side being the bottom one. And since we want to pan sear it, we will have to cut it into 3 sections in order to fit the pan.
Make sure to take the steak out of the refrigerator 30 minutes prior to cooking.
When ready to cook, start gently tapping the steak with a paper towel to remove any access moisture. Then cut it into 3 somewhat equal steaks and remove any loose fat from the bottom side.
Using Kosher salt and black pepper only season the bottom side of the first steak. We will season the rest just before we set them in the pan.
Then in a pan, preheat 3 tablespoons of olive oil under medium heat. When the oil is preheated, using tongs, gently place the steak in the pan with the bottom side down and set a timer for 2 minutes. Just before the 2 minutes are up, season the top side of the steak with Kosher salt and pepper and carefully flip it over. Set a timer for 2 minutes again, add 1 clove of garlic and 1 tablespoon of butter and wait for the butter to melt. Once the butter has melted, using a spoon, start basting the steak with the melted butter. And you can see how the thicker side of the flap steak is getting close to that perfect medium-rare tenderness. And because I don’t want to overcook the thin side, I’m just pushing that side away from the heat while continuously basting the thicker part until the 2 minutes are up. When time is up, take the steak out and let it rest on a cutting board while cooking the rest of the steaks. And also remove the garlic clove because it will be burning by the time all 3 steaks are done.
You shouldn’t have to add anymore olive oil, but if it appears low, add a tablespoon. Follow the same steps with the other 2 steaks:
Season the bottom side with kosher salt and black pepper
Sear it for 2 minutes
Season the top side with Kosher salt and black pepper
Flip the steak over
Add 1 clove of garlic and 1 tablespoon of butter
Once the butter has melted, start basting the steak focusing on the thicker part in the last 45 seconds or so.
Once all 3 steaks are done, let them rest for 10 minutes before slicing.
That is a perfect medium rare stake!
I hope this recipe helps, and if so, please give the video thumbs up. If you are new to my channel, please consider subscribing and if you have any questions, please leave a comment.
Thank you for watching!
#RecipesAreSimple #ThinSteakRecipe #PanSearedSteak
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An Old School Home - Jak na to + styl
You’re recipes are so comforting!
Thank you, I really appreciate that!
I just came across your channel.. I love your calm voice ! And can't wait to try your technique in cooking..thank you.
Ah, thank you so much, I appreciate your kind comment! I hope you enjoy. Thank you for watching!
Nicely done video. Thanks.
You are very welcome and thank you so much for watching!
That sure did look good when it was sliced! I could use a hunk of that right now.
Lol! Thank you Jim! If I could, I’ll make some and send it to you and Tawnia :))
Now it's 2 am and I got to go to the fridge after watching your video 😍 thank you for sharing this recipe!
Lol! I’m sorry! I’m glad you like it and thank you for watching!
@@AnOldSchoolHome don't be sorry! The video is really good and I'll try the recipe as I like to cook meet 😍
I hope you like it 😍
When I do a thin steak, which tend to curl, I put a plate and a 1lb weight on top to promote good contact with the pan. When doing multiple steaks, I like to dump out the old butter and oil as butter has a low smoke point and all that prolonged heat tends to give it a burnt taste.
I never thought of using weight :) Good idea! I too dispose of the butter left in the pan unless I make 2-3 steaks in a row. It didn’t have burnt flavor; maybe because I cooked them under medium heat. It’s so nice to hear from you!
@@AnOldSchoolHome Yes, I only put the butter in when I've dropped the heat. You gotta watch that smoke. Also important when you're using the butter for a pan sauce too.
@@avisitorhere I always try to... I have a stove top that I normally cook on and I have a portable burner for filming. And that portable burner is so unpredictable, it drives me crazy sometimes. The camera set up can’t reach all the way to the stovetop... I need to buy a longer arm one of those days.
@@AnOldSchoolHome Try an infrared thermometer. Wirecutter or Consumer Reports would probably have reviews on good ones.
Thank you, I will.
Mania.
Lol! Thank you 😁
She reminds me a of a female gouga
I just read another comment like this. I need to look up that Guda person 😂