Kitchen notes · a little help before you start
Steak dinner
Steak dinner brings together steak and steak seasoning. Look through the first cooking step and have its ingredients ready before you begin. The quick notes will help you get the small jobs lined up before you start.
- Original yield
- Serves 4
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
A few quick notes
1. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
2. Keep the drying step before the coating
Follow the drying step before seasoning, coating or cooking. Have the preparation items ready in the order the recipe uses them.
Get to know the ingredients
Steak
Look at how this ingredient comes into the method: Pat steaks dry, season both sides and let the skillet heat over medium-high heat.
Steak seasoning
Look at how this ingredient comes into the method: Pat steaks dry, season both sides and let the skillet heat over medium-high heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Steak dinner
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Use a thermometer: reach at least 145°F, then rest 3 minutes before slicing. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Pat steaks dry, season both sides and let the skillet heat over medium-high heat.
Which little step is worth remembering?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
What check should I look for as it cooks?
Keep this part of the method in view: Use a thermometer: reach at least 145°F, then rest 3 minutes before slicing.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Source information is not available for this record.
Preparation notes follow the recipe shown here.
View saved recipe card
Fixed portions in this saved image. Use the recipe above for current ingredients and serving amounts.
Open full-size card ↗