Grilled or Pan Seared Steak

Grilled or Pan Seared Steak

Elevate your dinner experience with this perfectly cooked Grilled or Pan-Seared Steak, a true celebration of bold flavors and satisfying textures. Simple yet decadent, this recipe showcases the natural richness of quality steak, enhanced by a generous sprinkling of Martha’s Vineyard Sea Salt, which brings out the meat's inherent juices and flavors. Whether you choose to fire up the grill or sear it to perfection in a hot pan, this dish promises a beautifully caramelized crust and a tender, juicy interior. Serve it alongside your favorite sides for a classic meal that’s sure to impress family and friends. Get ready to savor every bite of this deliciously seasoned steak!


Ingredients & Cookware

Steak Cut of your choice (ours is a locally raised ribeye) about 1” thick

Butter/Olive Oil

1-2 Whole Yellow Onions

1-2 Red rinsed, halved and seeded and dried off red peppers

MV Sea Salt of your choice


Cooktop skillet – we prefer cast iron

Outdoor or Cooktop Grill


Preparation

Pull out unfrozen meat at least one-half hour to cook. Unpackage. Set on a plate and pull out tongs to set alongside. Bring steak to room temp before cooking. Pat dry with a paper towel.

Decide how many onions will pair nicely with your steak. Slice thinly.

Place the skillet on the cooktop and add 1 tablespoon olive oil per sliced onion. Turn the burner on medium-high and when oil is shimmering but not smoking add the sliced onions. If smoking (oops) then move the skillet off the heat until it cools a bit then add onions and return the skillet with onions to the burner now set on medium. Cover the skillet for about two minutes then remove the lid and stir. 

Start your grill and scrape off when hot. Or place a skillet on your cooktop and set it to high. The goal is to sear the steak. While waiting for the grill/cooktop to heat up, continue cooking onions. They should soften but not burn. When they appear to be crispy, add a pad of butter to enhance their flavor, stir for a minute or two then turn off the cooktop. Do not cover as they will become mushy.

With your grill or skillet hot, place the steak on the surface from closest to you to farthest away to avoid splatter. Add your red pepper halves skin-side down too. Set the timer to three minutes. Watch for splatters and smoking; adjust temp as needed. At timer, carefully turn the steak with tongs. If not releasing from the pan, let it cook another minute. Turn the red peppers when blackened on the skin side. Once the steak releases, use the tongs to gently flip it over, letting it back on the surface from closest to farther away. Set the timer to three minutes. 140d Fahrenheit is the correct temp for medium. The steak temp will rise about 10 degrees off the grill.

Turn off the grill/cooktop and move the steak to a clean plate, sprinkle olive oil and top with the onions. Add 1 teaspoon of your favorite Martha's Vineyard Sea Salt on top, crushing larger crystals with your fingers. 

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