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PAN-SEARING BEEF

BEEF Cuts

Beef for Pan-Searing:

  • Chuck Eye Steak, boneless
  • Shoulder Top Blade Steak
  • Shoulder Top Blade (Flat Iron)
  • Shoulder Steak
  • Shoulder Petite Tender Medallions
  • Rib-eye Steak
  • Porterhouse, T-Bone, Strip Steak, Tenderloin Steak
  • Sirloin Steak
  • Ground Beef
  • Cubed Steak

Utensils:

  • Heavy Non-Stick Skillet
  • Iron Skillet with Oil, Cooking Spray
  • Tongs

Instructions:

  • Heat heavy nonstick skillet over medium heat for 5 minutes.
  • Season beef with herbs or spices, as desired. Place in preheated skillet.
  • Do not overcrowd. Do not add oil or water; do not cover.
  • Cook according to the thickness of the meat, turning once, unless meat is over 1 inch thick — then you may have to turn multiple times to avoid burning. Remove excess drippings as they accumulate. After cooking, season as desired.
 
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