Pre Office will not be shipping week of 5/25/20. All orders received between 5/18 - 5/28 will ship out on MONDAY, JUNE 1. Learn more about our COVID-19 response here
Pre Office will not be shipping week of 5/25/20. All orders received between 5/18 - 5/28 will ship out on MONDAY, JUNE 1. Learn more about our COVID-19 response here
Pan searing steaks is one of the EASIEST and most DELICIOUS ways to cook up some quality beef.
There’s no sense in being afraid to buy steak because you are afraid you will mess it up. Pre steaks are some of the easiest steaks to cook because they are always cut to consistent sizes and they are lean and tender without needing a lot of seasoning because they are grass fed & finished.
Ok, so let’s get into it. Pan searing is all about the SEAR. To get that beautiful dark brown color, you need to place the steak in a skillet or cast iron that is very hot. It will create that caramel crust that locks in all those delicious juices and keeps the steak nice and tender. This is called the Malliard reaction. Most of us at Pre like our steaks medium-rare, so that is the temperature we are going to show you how to cook a steak.
Here are 3 important tips before we get going:
Always let steaks hit room temperature before cooking
Make sure you pat them dry before cooking with them
Grass fed and finished steak will always cook faster than conventional grain fed beef, so keep an eye on your digital thermometer
Here are 2 important tips about serving steak:
Always let a steak rest at least 7 minutes before slicing it
Medium rare temperatures and times for Pre steaks are as follows:
Top Sirloin
Medium Rare: 105-115°F Average 6-8min/side
Filet Mignon
Medium Rare: 105-115°F Average 4-4.5min/side
Ribeye
Medium Rare: 105-115°FAverage 4-4.5min/side
New York Strip
Medium Rare: 100-110°FAverage 4-5min/side
Petite Sirloin
Medium Rare: 105-115°FAverage 4-4.5min/side
Ok, let’s cook this!
Gather your steaks, a pan, high-heat oil, and salt. Then, check out this quick video we made showing you how to cook a steak on the stovetop using the pan sear method:
Want to try another cooking method?
Here are some more great cooking methods you should try!
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See what people are saying
"Real talk...since my cancer was environmental and not hereditary I am super conscious of what goes into my body, especially protein. Post chemo left my body super low in iron so steak remains in my diet. I found Pre a few months ago and it’s the only meat I buy. Grass-fed, no added hormones and most importantly affordable. Eat better for your body people!"
jaqueline
"Your steaks, especially the sirloin, ribeye, and filet mignon are absolutely delicious. Wasn’t sure how these cuts would taste grilled but they taste just as good if not better than cuts I’ve had a top notch steakhouses."
Mario
"When our son was diagnosed with a rare medical disorder, it meant that we would have to change our diet as a family. Because his metabolism doesn’t function like a typical person’s, we have to be very careful about what we feed him. One of the changes we made was to use more grass-fed and finished beef in our cooking. We decided to give Pre a try, and we are so happy with the quality and taste of the meat. Buying from Pre gives us peace of mind and we feel confident knowing that we are using a product in the top of its class."
Lindsay
"This beef is AMAZING! I'm from Wisconsin so a huge steak lover. This is some of the best beef, I've experienced and I've had beef around the world. It's a must try, and you'll understand what I mean."
Tracy
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