Pan-Grilling Thin Steaks

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Pan-grilling thin steaks is something you can do right at home anytime you'd like with the right tools. Learn about pan-grilling thin steaks with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Steak Recipes
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Video Transcript

Good afternoon. I'm chef Jackson Lamb, here at the Hospitality Learning Center at MSU Denver. Today, I'd like to review how to pan grill thin steaks. When it comes to steaks, most people don't butcher their own steaks at all, they go to their local supermarket, either they're working with the butcher that's there or the steaks are already precut and they're in the meat section grab and go. So what I've got today are very thin steaks. This is not unusual from what we're going to see in the butcher department and what we're going to do is we're going to pan sear these and right after we season them with salt, pepper and a little olive oil. So my pan is getting nice and hot so what I'd like to do now is I'm going to season these and as we put a little bit of olive oil on here, I'm going to do that because that's going to allow my steak so run around the inside of the pan. We're going to go ahead and we're going to take a little salt, we're going to take a little pepper. Very good. But let's season both sides. So we're going to flip these over slightly. There we go. Little bit more olive oil. A little bit more salt and a little bit more pepper. And we are ready to go. So ladies and gentlemen, our steaks are seasoned. I'm getting ready to go into a hot pan, but first pan sear a thin steak, why would you want a thin steak? A lot of people like a big fat, juicy steak but when you have a thin steak like this, multiple uses. You can make yourself a steak sandwich, steak and eggs, you can use these for steak medallions over the top of a salad. You can make a Philadelphia cheese steak sandwich. You can use these for steak fajitas. So a thin steak is just as valuable and versatile as a big steak. So let's get them cooking. So going to go ahead and take my medallions, we're going to put these right in to the pan here. Obviously the pan is pretty hot. We're getting some response right away from the heat. And again we're going to let those sit for just about 30 seconds. We're going to keep them moving. It's harder on a thin steak to get a rare medium rare or medium doneness. Typically, since the steak is thin we're going to be medium to medium well. So bear that in mind when you're doing this at home. Once we have our steaks in the pan, we want to leave them alone for about a minute or a minute and a half. The fact that they're thin they're going to cook a lot faster than a thick steak. So I'm ready to flip these over right now. And as I flip this you can see some great color. We see the sear on the meat. We've got a little carmelization there. We're going to continue to let these go only another minute and we'll be done. Again I mentioned the applications earlier. Steak fajitas, steak and eggs, steak sandwich, Philadelphia cheese sandwich. Your choice, great product, think steak, quick to cook. Hey I'm Jackson Lamb, thanks for watching.


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