Pan Roasted Steak or Chicken Dinner Recipe
Ingredients
- 2 NY sirloin steak or any steaks you like or
- Boneless Chicken Breast
- 2 tsp. cornstarch
- 2 tsp. coarse sea salt, such a maldon or 1
- ½ tsp. kosher salt
- Plenty of freshly ground pepper
- 1 tbsp. olive oil
Instructions
- 1
Remove the steak from the fridge 1 hour before cooking.
- 2
Preheat the oven to 425˚F.
- 3
Mix the cornstarch and salt together in a small bowl. Pat the steak dry with paper towel. Sprinkle the steaks with the cornstarch and salt mixture. Season the steak generously with freshly ground pepper, pressing the seasoning into the steak.
- 4
Heat a cast iron pan (or another over safe pan) over high heat. Make sure the pan is sufficiently preheated on the stovetop, I heat it for 5-10 minutes.
- 5
Add 1 tbsp. oil to the hot pan. Sear the steaks or chicken on each side for 2 minutes. Immediately put the pan in the oven for 5 minutes or 7 minutes for chicken.
- 6
Remove from the oven and carefully “baste the meat with all the pan juices. I use a big spoon, tip the pan (use oven mitts) and spoon the juices over the meat. If you want, place a couple pats of butter into the hot pan and let it meat whole you are basting. This mix of the butter and meat juices are delish. Serves 2.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Pan Roasted Steak or Chicken Dinner?
This Pan Roasted Steak or Chicken Dinner recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 7 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this pan roasted steak or chicken dinner ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.