Serves 2
40 min
Vietnamese Pan-Seared Strip Steak
Recipe GLPR2b153ff6add784
Tender strip steaks kissed with a savory Vietnamese-inspired marinade of garlic, fish sauce, and oyster sauce, then seared and finished in a hot oven. This restaurant-quality dish pairs caramelized crust with a perfectly cooked interior, ready to rest and serve.
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Ingredients
1 tablespoon brown sugar
1 tablespoon fish sauce
5 cloves garlic, crushed
1 teaspoon low-sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 (12-ounce) Certified Angus Beef strip steaks
Directions
In a small bowl, whisk together the crushed garlic, brown sugar, fish sauce, low-sodium soy sauce, oyster sauce, and sesame oil until the sugar dissolves and the mixture is well combined.
Place the two strip steaks in a resealable plastic bag and pour the marinade over them. Seal the bag tightly, pressing out excess air, and let the steaks rest at room temperature for 30 minutes to allow the flavors to penetrate and the meat to come to room temperature.
About 10 minutes before searing, preheat your oven to 450°F with a cast iron skillet inside. Ensure good ventilation by opening windows and turning on a fan.
Once the oven is fully preheated, carefully transfer the hot cast iron skillet to a stovetop burner set to medium heat.
Remove the steaks from the marinade and place them in the hot skillet. Sear without moving for 2 minutes until a golden crust forms on the bottom.
Flip the steaks and immediately turn off the stovetop burner. Transfer the skillet back to the 450°F oven and cook for 4 to 6 minutes, depending on your preferred doneness. For medium-rare, cook until the internal temperature reaches 130–145°F; for medium, cook to 135–145°F. The steaks should reach a minimum internal temperature of 145°F for food safety.
Remove the skillet from the oven and transfer the steaks to a cutting board. Let them rest for 5 to 10 minutes before serving, which allows the juices to redistribute and ensures a tender bite.
