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Pan-Seared Black Angus

Nadia Galinova
Translated by
Nadia Galinova
Pan-Seared Black Angus
Image: marcheva14
1 / 5
15 min.
50 min.
65 min.
"Try it first, then well talk There is no equal"


  • beef - 2 steaks of Black Angus (250 g per steak)
  • salt flakes
  • black pepper (coarsely ground)
  • potatoes - about 1.1 lb (0.5 kg) baked
  • butter - 2.1 oz (60 g)
  • italian spices - 2 tsp.
  • thyme - 2 pinches
  • mushrooms - 4 - 5 pcs.
  • butter - about 1.4 oz (40 g)
  • olive oil - 1 tsp.
  • salt
  • black pepper
  • dill

How to cook

The steaks are washed, dried very well and seasoned with salt and black pepper. They are sealed in a non greased pan, or grill pan to the desired degree. Remove them from the pan, sprinkle them with black pepper again and set them aside for about 30 seconds. Medium Rare steaks have been prepared. The finished steaks are removed.

The garnish is baked potatoes with butter, sprinkled with Italian spices and thyme. Cook, until the potatoes are ready, for about 35-40 minutes.

The peeled mushrooms are placed in a pan with butter. Drizzle them with the butter during frying. Fry them for a short time. They must remain crispy. Once they're ready, sprinkle them with chopped dill.

After the cooked to the desired degree meat is left to rest for about 10 minutes, it is then served.


This type of meat is from a special breed of calves and is generally offered in their own blood. They are not further processed, they are not marinated. It is also called marble meat, because it has subcutaneous fat and it is the fat that contributes to this juiciness of the meat and its tenderness. Place it in a very well heated grill pan or pan with a thick bottom. No fat is added, the meat itself is enough.

Remove the meat from the refrigerator and leave it for 30 minutes at room temperature before processing.

There are several degrees of cooking:

Rare - cook on both sides for no more than 1 minute per side, until it aquires a crust only on top and browns. When pressed with a finger, it must have a soft structure. A cooking thermometer can be used and the internal temperature should be about 110°F (45°C).

Medium Rare - the cooking time increases depending on the thickness of the steaks, about 2-2.5 minutes on each side. The flesh is pinkish-red, but the crust of the steak is thicker and shaped.

Medium - well cooked outer part and bloody core and again depends on the thickness of the steaks. With this method of cooking, the steaks are tender and juicy and easy to cut.

Medium Well Done - these are fully baked steaks. Predominantly brown with a slight tinge of pink.

Well Done - the degree to which the meat is fully cooked and when cut, no juices leak from it. It is dry and tough.

Very often this type of cooking, Rare, Medium Rare, when the meat is bloodier, is not accepted by many people, but it is an extremely small amount of residual blood and it is it that contributes to this tenderness and moisture of the steak.

The Pan-Seared Black Angus is very tasty!


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