Lemon garlic steak
Lemon Garlic Steak features tender beef seasoned with salt and pepper, seared to perfection, and complemented with a tangy lemon-garlic sauce. This easy yet impressive dish is perfect for a special dinner or weeknight meal.
Cook time 6 min
Prep time 5 min
Ingredients:
1 lb beef1 tsp salt
1/2 tsp black pepper
1 tbsp butter
1 tbsp olive oil
5 tsp lemon juice
2 garlic cloves
Lemon Garlic Steak (Chuck Blade) is a delicious, flavorful dish that's simple to prepare and perfect for a special dinner. The tangy lemon juice and aromatic garlic complement the rich taste of the beef, creating a savory and mouthwatering experience. Follow these tips and steps to cook the perfect Lemon Garlic Steak.
Instructions:
- Take the steak out of the refrigerator and let it sit at room temperature for about 20-30 minutes. This helps the meat cook more evenly.
- Pat the steak dry with paper towels.
- Season both sides generously with salt and black pepper.
- Mince the garlic cloves finely.
- Juice the lemon to get approximately 5 teaspoons of lemon juice.
- In a large skillet or cast-iron pan, heat the olive oil over medium-high heat until it shimmers.
- Place the chuck blade steak in the hot pan.
- Sear the steak for about 3-4 minutes on each side, or until it develops a nice brown crust.
- Reduce the heat to medium.
- Add the butter to the pan and let it melt.
- Once the butter has melted, add the minced garlic. Cook for about 1 minute, or until the garlic becomes fragrant, stirring occasionally to prevent it from burning.
- Drizzle the lemon juice over the steak in the pan.
- Use a spatula or spoon to gently scrape up any browned bits from the bottom of the pan. This adds extra flavor to the sauce.
- Continue to cook the steak, basting occasionally with the pan juices, for another 3-4 minutes or until it reaches your desired level of doneness.
- A meat thermometer can help ensure perfect doneness: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
- Remove the steak from the pan and place it on a cutting board.
- Let it rest for about 5-10 minutes. This allows the juices to redistribute within the meat.
- Slice the rested steak against the grain into thin strips.
- Drizzle any remaining pan juices over the sliced steak for extra flavor.
- Optionally, garnish with fresh herbs like parsley or thyme.
- Serve your lemon garlic steak with your choice of side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad.
This Lemon Garlic Steak is a perfect combination of savory and tangy flavors that can delight any palate. By following the steps and tips outlined, you can create a delicious and satisfying meal that’s sure to impress your family and friends. Enjoy your juicy, flavorful steak!
Lemon garlic steak FAQ:
The total cooking time for the Lemon Garlic Steak is about 10-12 minutes. Sear the steak for 3-4 minutes on each side initially, then cook it for an additional 3-4 minutes after adding butter and garlic.
Use a meat thermometer for precise doneness: cook to 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium. Always let the steak rest for 5-10 minutes after cooking.
Yes, leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months, but it’s best enjoyed fresh.
You can substitute other cuts like ribeye, sirloin, or flank steak. Adjust cooking time based on the thickness and type of meat used.
Great sides include mashed potatoes, roasted vegetables, a fresh salad, or garlic bread. Choose sides that complement the steak and enhance the meal.
Cooking Tips:
- Make sure to let the steak sit at room temperature for about 30 minutes before cooking. This ensures even cooking.
- Pat the steak dry with paper towels before seasoning to achieve a better sear.
- Do not overcrowd the pan; cook the steak in batches if necessary to ensure proper browning.
- For extra flavor, you can marinate the steak with garlic, lemon juice, salt, and pepper for at least 30 minutes prior to cooking.
- Use a meat thermometer to get the desired doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
Nutrition Facts
4 ServingsCalories 370kcal
Protein 33g
Carbohydrates 1.02g
Fiber 0.13g
Sugar 0.19g
Fat 27g
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