{"id":587,"date":"2017-12-06T20:48:55","date_gmt":"2017-12-06T20:48:55","guid":{"rendered":"http:\/\/princessbeef.com\\\/\/?page_id=587"},"modified":"2017-12-16T05:34:50","modified_gmt":"2017-12-16T05:34:50","slug":"pan_frying_steaks","status":"publish","type":"page","link":"https:\/\/princessbeef.com\/?page_id=587","title":{"rendered":"Pan Frying Steaks with Herb Rub"},"content":{"rendered":"

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Pan Frying Steaks with Herb Rub<\/h1>\n

(from Thousand Hills Cattle Company)<\/em><\/p>\n

Basic Herb Rub:<\/strong>
\n1\u00a0tbsp. kosher salt \u00bd tbsp. Italian parsley
\n1 tbsp. coarse ground black pepper \u00bd tbsp. basil
\n1 tbsp. granulated garlic \u00bd Tbsp oregano
\n\u00bd tbsp. thyme<\/p>\n

Mix all ingredients and rub into both sides of steak (tenderloin, ribeye, or New York Strip). Let steaks warm to room temperature for 30 minutes.<\/p>\n

Pan fry on high heat for 2 minutes per side using 2 Tbsp butter and 2 Tbsp. olive oil.<\/p>\n

Turn heat down to low and cook another 4-5 minutes until medium rare (135 deg F internal temp).<\/p>\n

Remove from heat, place on plate, cover loosely with foil, and wait 3-5 minutes before serving.<\/p>\n

*For both enhanced flavor and tenderness, convert the Basic Herb Rub into a marinade by adding 2 cups balsamic vinegar, apple cider vinegar or wine, and 2 cups olive oil to the dry ingredients. Pour the marinade in a shallow pan and place the beef in so that the marinade covers the meat. Cover the pan and refrigerate for 30 minutes to 24 hours. (The longer the time, the more tender and flavorful the beef will be.)<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_text admin_label=”More Recipes” _builder_version=”3.0.75″ background_layout=”light” border_style=”solid” saved_tabs=”all”]<\/p>\n

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[\/et_pb_tab] [\/et_pb_tabs][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>
\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> Pan Frying Steaks with Herb Rub (from Thousand Hills Cattle Company) Basic Herb Rub: 1\u00a0tbsp. kosher salt \u00bd tbsp. Italian parsley 1 tbsp. coarse ground black pepper \u00bd tbsp. basil 1 tbsp. granulated garlic \u00bd Tbsp oregano \u00bd tbsp. thyme Mix all ingredients and rub into both sides of steak (tenderloin, ribeye, or New […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

Pan Frying Steaks with Herb Rub<\/h1>

(from Thousand Hills Cattle Company)<\/em><\/p>

Basic Herb Rub:<\/strong>
1\u00a0tbsp. kosher salt \u00bd tbsp. Italian parsley
1 tbsp. coarse ground black pepper \u00bd tbsp. basil
1 tbsp. granulated garlic \u00bd Tbsp oregano
\u00bd tbsp. thyme<\/p>

Mix all ingredients and rub into both sides of steak (tenderloin, ribeye, or New York Strip). Let steaks warm to room temperature for 30 minutes.<\/p>

Pan fry on high heat for 2 minutes per side using 2 Tbsp butter and 2 Tbsp. olive oil.<\/p>

Turn heat down to low and cook another 4-5 minutes until medium rare (135 deg F internal temp).<\/p>

Remove from heat, place on plate, cover loosely with foil, and wait 3-5 minutes before serving.<\/p>

*For both enhanced flavor and tenderness, convert the Basic Herb Rub into a marinade by adding 2 cups balsamic vinegar, apple cider vinegar or wine, and 2 cups olive oil to the dry ingredients. Pour the marinade in a shallow pan and place the beef in so that the marinade covers the meat. Cover the pan and refrigerate for 30 minutes to 24 hours. (The longer the time, the more tender and flavorful the beef will be.)<\/p>","_et_gb_content_width":"","footnotes":""},"class_list":["post-587","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/princessbeef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=587"}],"version-history":[{"count":2,"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/587\/revisions"}],"predecessor-version":[{"id":734,"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/587\/revisions\/734"}],"wp:attachment":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}