Perfectly Pan Seared Steak For Fathers Day

Perfectly Pan Seared Steak with Hollandaise Sauce is an easy yet elegant meal to make for the one you love at home.

Happy Father's Day to all the wonderful Dad's!

I knew a Perfectly Pan Seared Steak would be perfect for Fathers Day Sunday Supper.

Then I saw lobster tails went on sale and knew a Perfectly Pan Seared Steak smothered in Hollandaise Sauce and topped with a few slices of Lobster Tail was going to be the perfect man food to show Colt just how much we appreciate and love him!

He's really done a lot this last year doing so many of the things I've been unable to do.

He has come home after work to make dinner when my pains become unbearable and all I can think of is crawling into a ball.<

He'll say don't worry about it we can handle this.

Colt's taken almost all of my finished photos this last year including the one above. He's gained a lot of patiences with my picky ways of angles and plating.

But most of all he is and has always been an amazing Father.

He's patient and understanding. 

Loving and kind. 

When the kids were little he would lay next to their beds and read to them until they feel asleep, many nights after a long day at work. 

I can't tell you how many times I had to wake him up slumped over on their beds.

This recipes for all those Dad's who make our lives special!

In a small bowl combined:

• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Balsamic Vinegar
• 1 tablespoon Extra Virgin Olive Oil

Mix until well combined.

Pour half of Worcestershire Marinade Mixture over 3 large Steaks. We used 3/4 pound Boneless Rib Eyes.

Sprinkle over Steaks:

• 1/2 teaspoon Granulated Garlic
• 1/2 teaspoon Salt
• 1/2 teaspoon Fresh Ground Pepper

Rub mixture into steaks well.

Flip steaks over and apply remaining worcestershire sauce mixture, garlic powder, salt and pepper.

Rub into steaks well. 

Cover and place back into the refrigerator for 1 hour or up to a day. 

When you are ready to cook steaks heat a heavy duty well seasoned cast iron pan without any oil over high heat until hot.

If your pan isn't well seasoned add about 2 tablespoons Butter to pan and melt.

Use a paper towel to blot excess moisture off of steaks for the best crust.

Add steak and cook for 4-8 minutes per side dependent on thickness of steak and how well done you like your steak.

Colt bought about 1/3" thick rib eyes on this trip and they took about 4 minutes per side for a medium  to medium rare steak.

Once steak is seared flip steak over and cook until desired doneness.

For thick steaks that are more well done turn down temperature once outside of steak is seared until desired doneness is reached.

Using an instant read thermometer the temperature should be about:

• 120° For Rare
• 130° For Medium Rare
• 140° For Medium
• 150° For Medium Well
• 160° For Well Done (A Well Done Steak will be much drier and firmer.)

If the outside is getting too done and the inside still needs to cook reduce temperature to medium-low until desired temperature is reached.

Remove steaks to a plate and cover with tin foil.

Allow steaks to rest 5 minutes to allow the juices to absorb back into the steaks for juicy steaks.

Meanwhile to make Hollandaise Sauce in a large bowl or top of double boiler combine: 

• 4 Egg Yolks
• 2 tablespoon Water
• 1 1/2 tablespoons Lemon Juice

Whisk until well combined.

Slice 1/2 cup butter into 1 1/2 tablespoon sized pieces.

Add 2 slices of butter to the egg mixture and place over boiling water in double boiler.

Whisk continually until butter melts and eggs start to thicken.

Add an additional 2 slices of butter and whisk until butter melts. 

Add remaining butter and mix until mixture is thickened and hot.

If eggs start to curdle of separate whisk in an additional 1-2 tablespoons boiling water into hollandaise sauce.

To assemblePan Seared Steak with Hollandaise Sauce and Lobster Tail arrange steak and cover with hollandaise sauce. 

If your really looking to impress the ones you love add about 6 ounces of cooked lobster tail as a special surprise.

Steamed Asparagus or Broccoli are fabulous with the hollandaise sauce and sure to be the perfect accompaniment to this meal.

Here's to all the Dads who make this world a better place! This recipes for you! 

Other Favorite Recipes Dad will love:

• How To Pan Sear Steak with Mushrooms
• Our Favorite Steak Dry Rub
• Beef Tenderloin Roast
• Sirloin Roast Beef
• Oven Roasted Broccoli
• Pan Roasted Asparagus

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Father's Day Dinner, Steak Recipe, Steak and Lobster, Plating Ideas, Father's Day, Elegant Meal

American

Yield: 3

Author: Serena Bakes Simply From Scratch

Pan Seared Steak

Perfectly Pan Seared Steak with Hollandaise Sauce and sliced Lobster Tail is an easy yet elegant meal to make at home for Father's Day.

Prep time: 10 MinCook time: 20 Mininactive time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 3 whole Steaks (Boneless Rib Eyes Or New Yorkers are our favorite. About 1/2 pound to 1 pound each)
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Balsamic Vinegar
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon Granulated Garlic
• 1 teaspoon Salt 
• 1 teaspoon Fresh Ground Black Pepper

Hollandaise Sauce

• 4 whole Egg Yolks
• 2 tablespoons Water
• 1 1/2 tablespoons Fresh Squeezed Lemon Juice
• 1/2 cup Butter Cut Into 1 1/2 Tablespoon Sized Pieces

Assembling

• 2 whole Lobster Tails, Cooked
• Cooked Asparagus

Instructions

1. In a small bowl combine worcestershire sauce, balsamic vinegar and olive oil.
2. Pour 1/2 of the worcestershire mixture over one side of steaks and sprinkle half of the granulated garlic, sea salt and pepper. Rub into steaks well and flip steaks over. Repeat with remaining worcestershire sauce mixture, granulated garlic, sea salt and pepper. Rub into steaks well and refrigerate steaks for 1 hour or up to a day.
3. When ready to cook preheat a heavy duty well seasoned cast iron skillet over high heat until very hot. Do not add any oil. If you cast iron skillet isn't well seasoned you can add a little butter right before adding steak.
4. Add steak to hot pan and cook until well seared and browned about 4-8 minutes per side dependent on desired doneness and thickness of steak.
5. Remove steaks to a plate and cover with foil to rest for 5 minutes to allow the juices to absorb back into the steaks.

Hollandaise Sauce

1. Bring water to boil in the bottom of a double boiler.
2. In the top of the double boiler combine egg yolks, water and lemon juice. Whisk until combined off of heat.
3. Add 2 pieces of butter and place over the top of double boiler. Whisk until butter melts and eggs start to thicken. Add an additional 2 pieces of butter and whisk until butter is melted. Repeat with remaining butter and whisk until sauce is thickened and hot.
4. If hollandaise sauce curdles or separates add an additional 1-2 tablespoons boiling water to sauce while stirring. Sauce should immediately become smooth and luxurious again.

Assembling

1. Serve steak with hollandaise sauce and cooked sliced lobster tail over the top.

Nutrition Facts

Calories

1024.96

Fat (grams)

82.14

Sat. Fat (grams)

38.30

Carbs (grams)

5.32

Fiber (grams)

0.62

Net carbs

4.70

Sugar (grams)

2.07

Protein (grams)

63.81

Sodium (milligrams)

1146.51

Cholesterol (grams)

545.90

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2014 Serena Bakes Simply From Scratch

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