Perfect Pan Seared Steak
#Shorts #PanSearedSteak
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Pakistani Seekh Kebab Recipe (Ground Beef Skewers) new 2021 Google online Foods
Pakistani Seekh Kebab (Ground Beef Skewers)
A simple, uncomplicated Seekh Kebab recipe made with ingredients you likely have on hand. This recipe includes tips on how to make flavorful, tender kebabs that don't break or fall off the skewers. Includes pan-frying, baking, and air-frying instructions.
Course Main Course, Side DishCuisine Indian, PakistaniDiet Gluten Free, HalalKeyword Pakistani Seekh Kebab, Seekh Kebab Prep Time 30 minsCook Time 20 minsRest Time 30 minsTotal Time 1 hr 20 mins Servings 10 kababsCalories 339Author Izzah Cheema
Equipment
Kebab Skewers, chopsticks, straws, or other makeshift skewer
Ingredients
2 tsp coriander seeds
2 tsp cumin seeds
1/2 small to medium yellow onion roughly chopped
4 small green chili peppers such as Thai Chili sliced
1/4 cup cilantro leaves
2 tbsp mint leaves
1 lb ground beef (20% fat - not lean) or sub ground meat of choice
2 tsp Kosher salt (I used Diamond Crystal - use less if using Morton's) or 1 1/2 tsp sea salt/table salt
1 tbsp crushed garlic
3/4 tbsp crushed ginger
1 tsp freshly ground black pepper
1/2 tsp red chili flakes
1 tsp garam masala
1 tsp papaya paste optional - for tender kebabs
neutral oil (for searing) as needed
For Serving
Cilantro Mint Raita
Instructions
Heat a small skillet over medium heat. Add the cumin seeds and coriander seeds. Toast, stirring and shaking the skillet often,for 2-3 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat, allow to cool slightly, and grind to a powder in a spice grinder or mortar and pestle.
Strain and pat out any excess moisture from the ground beef and place into a large bowl or bowl of a stand mixer. The kebab mixture should be as dry as possible to prevent any breaking.
Add the onion, cilantro, mint, and green chili peppers to a food processor. Using the pulse function, finely chop (but not blend) them to a coarse mixture (~17 pulses). You may need to pause and scrape down the sides in between. Remove the onion mixture, squeeze out the excess moisture between your hands, and add to the beef.
Add the salt, garlic, ginger, black pepper, red chili flakes, garam masala, toasted & ground cumin & coriander, and papaya paste (if using). Mix well.
Using gloved hands (do not use bare hands or the green chili may sting), knead for 3-4 minutes, until you begin to see a lacy, stringy texture (resha) of the meat. (Alternatively, you can use the paddle attachment of a food processor and knead on medium speed for 2 minutes.) The mixture should be homogenous instead of crumbly.
Cover the bowl and set aside for 30 minutes, or refrigerate up to overnight.
To test a piece for taste, heat a small pan over medium-high heat. Add a small amount of neutral oil and place a piece of the beef mixture on the pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired.
Using oiled hands, take around 1/4 cup of themeat and form into a hearty round shape. Run the kebab skewers through the meat and use your hands to form a sausage-like shape around the skewer. It should come to 5-6 inches long. (See FAQ on how to freeze.)
For Pan-Frying:
Heat a large, nonstick or cast iron skillet over medium or medium-high heat. Add enough oil to coat the bottom of the pan. When the oil is hot, place the kebabs on the pan, making sure not to crowd them. Use tongs to turn the kebabs frequently, making sure all sides are browned evenly. Cook for 6-7 minutes in total. If you have a meat thermometer, it should read at least 160 °F. Transfer the kebabs to a large plate lined with a paper towel.
For Air-Frying:
Place the kebabs in a single layer leaving room on both sides. Cook at 400 °F for 4-5 min. Then turn and cook for another 3-4 minutes, until browned and cooked through.
For Baking:
Preheat the oven to 430°F/220°C. Place one rack in the middle of the oven, and the other rack at top so that your sheet pan can be as close as possible to the heat source/broiler. Place the kebabs on a baking sheet lined with aluminum foil. Brush with oil or butter, if desired. Bake in the middle rack for 8-10 minutes, turning them over midway. Transfer the pan to the top rack.
Turn your broiler on High (550°F/287°C). Broil for 2 minutes. Then turn and broil for another 1-2 minutes. (See Note)
To Serve
Serve immediately with cilantro mint raita/chutney, crunchy vegetables, and lemon wedges.
Notes
Note: Alternatively, you can pan-sear for the darker, charred effect. In a shallow pan, heat a 2 tablespoons of oil over medium-high heat. Using tongs, pan-sear the kebabs to get a deep golden finish on all sides. Add more oil as needed, and continue until all kebabs have been seared. Serve hot.
Updated recipe inspired by Dishoom's Cookbook.
Nutrition
Calories: 339kcal | Carbohydrates: 4g | Protein: 21g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 108mg | Sodium: 734mg | Potassium: 368mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 3mg
How to Cook Steak Perfectly Every Time | The Stay At Home Chef
How to Cook Steak Perfectly Every Time | The Stay At Home Chef
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Learn how to cook steak perfectly every single time with this easy to follow recipe where steak is seared in a skillet on the stove and finished in the oven.
INGREDIENTS
2 beef steaks, at least 1-inch thick
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons softened butter
1-2 cloves garlic, minced
INSTRUCTIONS
1. Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
2. Rub each side with the olive oil to coat. Combine the salt, pepper, and onion powder in a small bowl. Rub both sides of each steak with the rub mixture.
3. Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
4. Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare.
5. While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
6. When the steaks are removed from the grill, immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
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