Pan-Seared Steak

Name: Pan-Seared Steak
Prep time: 5 min
Cook time: 15 min
Yield: 2
Cuisine: American,
Ingredients: 1 boneless strip steak about 1-inch thick (3/4 pound); 1/2 tsp sea salt from sea salt grinder; 1/2 tsp garlic powder; 1/4 tsp black pepper ground; 1/4 tsp rosemary leaves; 1 tbsp vegetable oil; 1 tbsp butter; 1/4 cup red wine

Fire-up the cast iron skillet and season your boneless strip steak with savory McCormick® spices like Garlic Powder and Rosemary. For steakhouse perfection, finish in the oven and serve with red wine sauce.

5m

PREP TIME

15m

COOK TIME

416

CALORIES

8

INGREDIENTS

Servings: 2

Watch How-To Video

Ingredients

1 boneless strip steak, about 1-inch thick (3/4 pound)
1/2 teaspoon sea salt from McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Pure Ground Black Pepper
1/4 teaspoon McCormick® Whole Rosemary Leaves
1 tablespoon vegetable oil
1 tablespoon butter
1/4 cup red wine

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 400°F. Mix salt, garlic powder, pepper, and rosemary in small bowl. Sprinkle evenly over both sides of steak.
2 Heat cast iron skillet on high heat until hot. Add oil; reduce heat to medium. Sear steak 1 to 2 minutes per side or until browned. Transfer skillet to oven. Bake until steak is desired doneness; about 4 to 6 minutes for medium rare (130°F to 135°F) or about 7 minutes for medium (140°F to 145°F).
3 Carefully remove pan from oven. Transfer steak to cutting board and let stand 5 minutes. Meanwhile, add butter to skillet on medium heat, stirring until melted. Add red wine. Cook 1 minute, stirring to release brown bits from bottom of pan. Serve red wine sauce with steak.