Are you ready to transform an ordinary dinner into a restaurant-quality meal that will have your family and friends begging for seconds? Our Tenderized and Pan Fried Topside Beef Steaks recipe is about to revolutionize your cooking game! Imagine cutting into a steak so perfectly seared, so incredibly tender, that each bite melts in your mouth with a burst of rich, savory flavor. Whether you're a cooking novice or a seasoned home chef, this foolproof method will elevate your culinary skills and impress even the most discerning food critics at your dinner table.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 topside beef steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- Fresh herbs (rosemary or thyme) for garnish
Instructions
- Remove the topside beef steaks from the refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat the steaks dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning into the meat.
- Place a heavy-bottomed skillet or cast-iron pan over medium-high heat and add olive oil.
- When the oil is shimmering and just about to smoke, carefully place the seasoned steaks in the pan.
- Cook the steaks for 3-4 minutes on the first side without moving them, allowing a golden-brown crust to form.
- Add crushed garlic cloves to the pan for additional flavor during the last minute of cooking the first side.
- Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or adjust cooking time based on desired doneness.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove steaks from the pan and let them rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Garnish with fresh rosemary or thyme leaves before serving.
- Slice against the grain and serve immediately while hot.
Tips
- • Temperature is key: Always let your steaks sit at room temperature for 30 minutes before cooking to ensure even heat distribution.• The secret to a perfect crust is dry meat, so pat those steaks thoroughly with paper towels before seasoning.• Use a heavy-bottomed skillet or cast-iron pan for the most consistent and even heat.• Don't rush the sear - let the steaks develop a beautiful golden-brown crust without moving them.• A meat thermometer is your best friend for achieving your desired level of doneness.• Resting the meat is crucial! Those 5-7 minutes allow the juices to redistribute, ensuring maximum tenderness and flavor.• Fresh herbs aren't just a garnish - they add a final aromatic touch that elevates the entire dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
