Spring is here! With the appearance of spring, I always start craving the crunchy lettuce greens, juicy tomatoes, and bright orange carrots that I grow in my vegetable garden. So to tide myself over, last night we had a steak salad for dinner. My husband, Tate is the steak chef, so while I threw a salad together, he seared the steaks on the stove. This is what he did.
Searing a Steak 101
- Heat a plan on the stove to high heat. (We use a cast iron pan.)
- Put olive oil in pan.
- Place steaks in pan and only cook for 3 or 4 minutes on each side. You don’t want to over cook the steaks and a little pink in the middle isn’t a bad thing.
- Optional: Add a splash of Worchestershire sauce while you are searing for a hint of flavor.
- Slice up steaks and lay across salad.
Our salad was a medley of whatever veggies were in the refrigerator with a nice light Greek dressing to add a little seasoning, but not drown out the steak with a thicker dressing (why would you want to do that to a perfectly good steak?). It was the perfect combination of freshness. Yum!