Easy Marinara Steak Pasta uses canned tomatoes in both homemade marinara sauce recipes and how to pan fry, broil or BBQ the perfect steak.
Steak with Pasta
Ahh…Italians! Their cultural appeal is magnetic with their architecture, music, art and, best of all, their food!
My sometimes wannabe Italian is showing as this steak with pasta recipe demonstrates. So super easy and tasty, you’ll want to add this steak with pasta side to your regular rotation. Everyone does.
In less than 30 minutes, you can have the perfect steak accompanied by freshly made marinara sauce and with your choice of pasta, you’ve got a warm and inviting dinner just waiting to be devoured!
The eagerness will show on the faces of family and friends as they’re about to experience one gorgeous meal!
When Patrick was around 12 years old, he invited his friend, Joey, over for dinner. When his buddy discovered I was making steak and tomato pasta, he politely declined because he didn’t like tomato sauce and beef.
Further questioning revealed his mother made store bought pasta sauce from a can and always burned the hamburger.
I couldn’t blame Joey for not liking that. But with a little coaxing, he tried my steak and pasta recipe and was blown away at how good it tasted! He asked me to share this recipe with his mom and I obliged. To this day, she makes this steak with pasta recipe much to Joey’s delight!
With a little practice, I was able to make this pasta and steak in a record time of 20 minutes. Make this pasta with steak a few times and that can become a reality for you too.
There are two ways of cooking homemade marinara sauce.
A fast marinara sauce can take less than 20 minutes and a slow cooked marinara sauce takes between an hour and a half to two hours to complete.
Only you can decide which one to make. If you can invest the time, I highly recommend cooking the slow marina sauce and freezing portions for when needed.
As far as steak goes, there are a number of options for preparing them including, the grill, barbecue, broiler or pan fried. Choose which option works best for you!
You’ll be surprised at how easy this entire dish is to make. Fast and fabulous, it’s sure to impress!
This steak and pasta recipe is constantly requested and for good reason. Because of its easiness and simplicity, steak with pasta becomes a regular item on the family’s dinner menu.
Truth be told, easy marinara steak pasta or steak spaghetti recipe can be made using any kind of pasta your heart desires! Pick your favorite and you’re off to the races!
When my son was under the age of 11, he insisted spaghetti only goes with steak. He went through a spaghetti phase that seemed to last forever. Once Patrick got a taste for steak spaghetti, he never stopped asking for it. Ken and I would watch him slurp and giggle the entire time he was eating it.
With his face covered in sauce, I captured those moments on camera. To this day, Patrick gets embarrassed when I haul out those pictures. Ken and I find them endlessly entertaining and my only regret is that I should have taken more. Time sure flies!
Once Patrick entered the teen years, he expanded his horizons and started enjoying different kinds of pasta. Lo and behold, other kinds of pasta existed in the world! It was a eureka moment.
He’s on his own now and even though his tastes have evolved, I suspect Patrick secretly enjoys spaghetti steak the best and probably always will!
Making steak pasta with the quick 20 minute homemade marinara sauce is very fine! Slow cooked marinara sauce is just divine!
Years ago, I would buy store bought sauce to make steak pasta dishes. I tried jars of red or marinara, vodka or Alfredo sauces and, all in all, they worked well.
After discovering I could make marinara sauce using canned tomatoes in less than 20 minutes, using store bought went out the window. There was no justification for it.
Making homemade marinara sauce was one of the best decisions I made.
By using canned tomatoes, making a delicious marinara sauce in under 20 minutes was not only possible, it tasted amazing!
The difference in the taste between store bought sauce and homemade is quite frankly, astounding.
Best of all the marinara sauce, pasta and steak are cooked at the same time. The timing couldn’t have been better.
Easy, fun and enjoyable, this steak and pasta dish is totally supreme!
Steak Pasta Recipe
The best steak pasta recipes start with a brilliant homemade marinara sauce, then a quality steak and choice of pasta turning an ordinary weeknight dinner into something fast and fabulous!
Slow cooked marinara sauce is slightly better than the quick version as the gift of time rewards you with a rich, velvety sauce like no other. The flavors run deep giving you a steak pasta recipe that can’t be matched.
This delightful slow cooked sauce freezes well which makes for a brilliant ready-made meal that’s beyond satisfying.
Frankly, I make 20 minute marinara sauce most of the time and it never disappoints!
As my husband says, “whatever you have time for, it’s all good” and he’s never late coming to the table when I make this steak pasta dish. With fork in hand and a grin that would knock your socks off, he’s more than ready to dig in!
Whether you’ve got 20 minutes or 2 hours, simply using canned tomatoes, will turn these quick and slow marina sauces into something really special!
Tell me which homemade marinara sauce journeys you took. I can’t wait to hear your opinions!
Canned Tomatoes for Sauce
Using canned tomatoes for sauce is surprisingly good and I wouldn’t have it any other way.
Homemade quick and slow cooked marinara sauces don’t need fresh tomatoes. I’ve made both sauces using canned and fresh tomatoes and, for what it’s worth, no one could tell the difference.
Don’t misunderstand me. Using fresh tomatoes to make marinara sauce is absolutely fine if you’ve got the time. I’ve got the perfect recipe for it that I would gladly send you if you ask for it.
The truth is, I avoid using fresh tomatoes like the plague because they’re a lot of work. With canned tomatoes, the work is already done for you. Blanched, peeled and ready to go!
Canned tomatoes (as opposed to fresh) are available all year along and are a good source of lycopene which helps reduce the risk of heart problems, protstate cancer and poor eye sight.
If BPA is a concern, brands are available that don’t have this chemical and even though there are additives to preserve shelf life, they’re considered safe.
Canned tomatoes are my best friend and they can be yours when making this easy marinara steak pasta or steak spaghetti recipe. If I’ve got 20 minutes or two hours, making the very best marinara sauce is my focus.
I wouldn’t have it any other way.
Spaghetti with Steak
Spaghetti with steak instead of ground beef is a cut above the standard meat pasta dinner. Preparing the perfect steak is key to enjoying this steak pasta dish.
As my husband says, “it’s gotta be done right” and I couldn’t agree more! ?
With two homemade marinara sauces to choose from and a no fail method of making the perfect steak by way of a frying pan, under the broiler or on the barbecue, there’s no reason why you can’t turn this meal into something magical!
Finding a luscious goto spaghetti with steak recipe is not easy. Look no further. You’re in the right place and what you’re about to discover is genius!
Avoid using steak strips and simmering them in the sauce as doing so can cause the juices in the steak to blend in with the sauce leaving behind one dry steak.
Been there done that.
Instead of adding sliced steak directly to the marinara sauce, simply add the you’re perfectly cooked steak along side or on top of the pasta.
Feel free to slice and toss your steak in the pasta coated in marinara sauce and serve serve immediately.
Marinara Sauce Ingredients
For the wonderful sauce that it is, marina sauce ingredients are pretty basic: basil, oregano and garlic. Although not necessary, other marinara sauce ingredients can include onions, olives, wine, capers and anchovies.
These quick marina sauce and a slow cooked versions are made up of simple ingredients and nothing is lost!
If time is on your side, make the slow cooked marinara sauce and freeze the leftovers (if there are any) for another meal.
A 20 minute sauce can be done in 15 minutes once you get the hang of it.
In that short time, your pasta and steak are finished al at once. Make no mistake, you’re moving and shaking for those few minutes but it all comes together beautifully.
Both marinara sauces are not complicated and they make a terrific base for sauteing your favorite vegetables like onions, peppers and mushrooms.
Drain the vegetables before adding them to your quick sauce as there’s no time to reduce the extra liquid. Just do your best.
Both vegetables and sauce are finished at the same time and are phenomenal together!
20 minute Marinara Sauce
- 2 tablespoons olive oil
- 1-2 tablespoons garlic, minced
- 1 (28 oz) can crushed tomatoes, NOT drained
- 1 tablespoon of Italian seasoning or 2 tablespoons fresh basil or oregano (minced); or 1 – 2 teaspoons of dried basil or oregano leaves.
- 1/4 teaspoon brown sugar
In a skillet over medium heat, preheat oil until it shimmers or a drop of water flicked in it dances.
Add garlic and stir frequently until fragrant but not browned; less than a minute.
Stir in tomatoes and simmer until slightly thickened; about 5 minutes.
Throw in Italian seasoning, basil or oregano.
Add sugar (if desired) and season with salt to taste.
Slow Cooked Marinara Sauce
My Italian friend Lucienne showed me how to make her super simple, slow cooked marinara sauce and I’m grateful that she did because it means I can share it with you!
The most important lesson I learned from her is that remarkable things can happen in the kitchen and she showed me how to cook a few amazing things.
Don’t ever be afraid to experiment she said and I’m definitely not afraid to do that!
Italian steak and pasta recipes are Lucienne’s specialties and I can definitely see why.
Make this homemade marinara sauce on a weekend and freeze it in portions until needed, she told me.
Lucienne makes this smooth, soft marinara sauce with canned tomatoes, passata (or tomato puree), tomato paste and onions and if she’s freezing it, will add dried herbs, but not the fresh.
Passata is a thick, smooth tomato sauce that’s available in most markets.
Using tomato paste in a tube comes highly recommended as there were many times, I ended up throwing out what little was left in the can. This terrific little invention ensures none of it gets wasted and it’s ready and available at all times in your fridge.
After defrosting the sauce, Lucienne will add garlic, fresh herbs, salt, pepper, sugar, vegetables and even meat.
Adding those ingredients after the fact brought out the flavors in the sauce so well it was astounding!
Bring out the Italian in you as this is one recipe you’re going to fall in love with!
Homemade Marinara Sauce
- 1 (28 oz) cans whole tomatoes, in juice, crushed with hands
- 1 (28 oz) cans crushed tomatoes with juice
- 1 (23 oz) passata or tomato puree
- tomato paste in a can or tube to thicken (if needed)
- 2-3 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped (about 1 cup)
- 1/3 cup dry red, white or port wine
- 1/4 cup chopped fresh basil or oregano or 1 tablespoon of dried basil or oregano or Italian seasoning. (Remember: if using fresh, add to sauce later).
- 8 cloves garlic, minced or 2 tablespoons
- 1 – 2 teaspoons brown sugar, as needed
Open a can of whole tomatoes and pour them into a strainer over a large bowl. Don’t discard the juice as you’re going to need it.
Using your hands, break up the tomatoes one by one and remove any white or green fibrous cores.
In a large pot, over medium heat, add a tablespoon of butter and olive oil until it shimmers or a drop of water flicked in it dances.
Add onions and stir until softened and translucent; around 7 to 8 minutes.
If onions start to brown, reduce heat.
Add garlic stirring constantly until fragrant; about 30 seconds.
Next, add passata, canned tomatoes and juice (including the strained juice).
Increase heat to medium-high until it comes to a gentle boil.
Add wine (if using), basil, oregano or Italian seasoning.
Reduce heat to medium low and simmer, stirring occasionally, until sauce reduces and thickens; about 1 1/2 to 2 hours.
For the best results, the sauce needs to slowly simmer and evaporate.
After simmering, add tomato paste to thicken if needed or desired.
Add salt and pepper to taste and a little brown sugar if needed to reduce acidity.
Timing will depend on how watery the tomatoes are. Some brands are less watery than others.
Italian brand of canned tomatoes come highly recommended brought to you by Lucienne.
If you enjoy the texture as is, don’t bother running your sauce through a food processor or immersion blender.
For a smoother marinara sauce, put it through a food processor or insert an immersion blender one batch at a time.
Once the sauce is ready, it’s time to cook the pasta and those steaks cooking!
How to make Easy Marinara Steak Pasta (Steak Spaghetti)
How to make easy marinara steak pasta or steak spaghetti doesn’t get any easier than this.
Bring a large pot of water to a boil and cook the pasta according to package directions.
Reserve 1 cup of the starchy water before draining the pasta and add it to your sauce if it needs thinning.
The amount of water you add will determine how thick or thin the sauce will be.
Once the pasta is cooked, toss with your sauce.
Top each serving with Parmesan cheese, if desired.
Steak and Pasta
When making steak and pasta for the first time, there are just a few things you need to know.
The demand for this steak and pasta dish speaks volumes as they are truly a match made in heaven.
Making the best marinara sauce is only part of the equation. What’s vitally important is the quality of your steak which can mean caring more than what’s in our wallets.
A juicy rib-eye or New York Strip costs a little more than some other steaks but it’s so worth it! It has the right amount of marbling that brings out the flavor that’s second to none!
Steak should be room temperature before cooking it. Take the steaks out of the refrigerator 30 to 60 minutes before cooking.
Once you decide on which marinara sauce you’re making, choose how best to prepare your steak.
Before I mention the different ways of steak preparation to make this incredible steak and pasta recipe, I always switch it up.
This recipe is loaded with the best, detailed information and will show you how to cook the most amazing steak and pasta recipe you’ll ever make!
There are several means to get there: boiling, pan frying, barbecuing or grilling and air frying. Choose the method that works best for you and go for it!
Steak and Spaghetti Recipe
The appeal of steak has very much been a man thing over the centuries. I’m not clear on why that was. Perhaps it was a status thing. All I know is that it can be enjoyed by men, women and children alike if done right.
And who doesn’t love spaghetti? Quick cooking and easy on the wallet, it’s fun to eat!
Marry the two together and have I got a steak and spaghetti recipe for you!
As far cooking steak goes, my least favorite method is broiling. Did it for years, then graduated to pan frying.
Still LOVE cooking steaks that way.
Lately, my husband has been grilling the steaks and few can argue that it’s one of the tastiest ways of making them.
My latest obsession is the air fryer. I make everything in it at least once and if the results are good, I keep doing it.
Although I haven’t included exact directions on how to prepare steak in an air fryer, the steaks turn out great most of the time.
Giving precise directions can be challenging because the thickness, weight and size of steaks vary as there are so many different cuts to choose from.
With an air fryer, you can’t check how the steaks are progressing unless you stop and restart it. And if left, you run the risk of overcooking it.
Through trial and error, I found a way of air frying steaks that turned out magnificently!
The first few times, the steaks looked and tasted like boot leather. Awful doesn’t even sum it up, frankly. So my dogs were treated to pricey overdone steaks while we ate pizza.
Definitely an expensive lesson to learn, but now that I’ve mastered how to cook them, I will never forget it.
Buy the exact same cut and size of steak and the problem of overcooking them in the air fryer is solved!
When it comes to making steak in the air fryer, remember not all air fryers are created equally.
The only downside to air frying steak is not being able to sear the outside. That wonderful crust can only be achieved through pan frying, under the broiler or on your grill.
Included below are my recipes for broiling, pan frying, grilling (barbecue) and lastly, air frying because there seems to be a demand for it and I’m happy to share it.
Step one to making perfectly broiled steaks is knowing their exact thickness.
Using a tape measure or ruler, measure each the thickness of each steak, then follow the guidelines below:
- For 1 inch thick, PREBAKE for 6 minutes and then BROIL, turning steaks every 2 minutes
- For 1 1/2 inches thick, PREBAKE for 8 minutes, then BROIL, turning steaks every 3 minutes
- For 2 inches thick, PREBAKE for 10 minutes and while BROILING, turn steaks every 4 minutes
Easy Broiled Steak Recipe
There are only 3 ingredients to make the best easy broiled steak recipe:
- 4 strip steaks, rib-eye steaks or tenderloin steaks, 1 to 2 inches thick, trimmed
Again, purchase steaks that are similar in size and shape to assist with even cooking.
To minimize smoking, trim as much exterior fat and gristle as possible from your steaks before you start to cook them.
Spread 2 cups salt over the bottom of a 3-inch-deep disposable aluminum pan. This incredible trick will prevent smoking and absorb grease.
Pat steaks dry with paper towel, season with salt and pepper, and transfer to wire rack.
Set rack over your disposable aluminum pan and transfer to lower-middle oven rack.
After cooking, remove pan from oven.
Flip steaks, pat dry with paper towels and rest for 10 minutes.
Preheat broiler. Transfer pan to upper-middle oven rack and broil steaks. Flip and cook steaks to your liking.
Transfer steaks to platter and allow to rest before serving.
While steaks are resting, pour a compound butter over it like my bacon butter or try a 1/4 cup butter and add 1 tsp of tarragon, sage, thyme OR 1 tablespoon minced garlic.
Add a pat or two of butter to these easy broiled steaks and allow it to melt on top of each one. All I can say is yum!
Best Grilled Steaks
Discovering how to make the best grilled steaks is such a delight and unforgettable.
America’s Test Kitchen has a technique to achieve the best crust on your steak. Try it and you’ll never look back!
Before doing anything, steaks need to be completely dried with paper towel.
Next, freeze the steaks for a short time before placing them on top of the grill. If you just did a double take on what I said, I can’t blame you.
Given the freezer is dry, it will slightly dehydrate the outside of the steaks, while keeping the inside super tender and juicy.
Rub the steaks with salt and cornstarch before freezing. Yes, you read that correctly. I said cornstarch and don’t knock it until you try it.
For what it’s worth, I was super skeptical at first.
Salt guarantees the steak will have terrific flavor and the cornstarch absorbs moisture and reduces freezing time.
Best Grilled Steak Recipe
- 1 tablespoon salt
- 1 tablespoon cornstarch
- 4 strips of rib-eye or tenderloin steaks, about 1 1/4 to 1 1/2 inches thick
Combine salt and cornstarch.
Pat steaks dry with paper towel and rub with salt mixture.
Arrange on wire rack set inside a rimmed baking sheet and freeze until steaks are firm and dry to touch (at least 30 minutes, up to 1 hour).
Season steaks on both sides with pepper.
Grill, covered, over hot fire until well browned and cooked to desired doneness; 4 to 8 minutes per side.
Transfer to plate, tent with foil and let rest for 5 minutes.
While steak is resting, add my compound bacon butter or take 1/4 cup butter and add 1 tsp of tarragon, sage, thyme OR 1 tablespoon minced garlic.
Add a pat or two of butter and allow it to melt on top of each steak. Wildly delicious!
Pan Fried Steaks
For the very best pan fried steaks, use smaller, more expensive cuts of steak like rib eye, boneless strip or sirloin as they brown more evenly and are loaded with the full, rich flavor.
The technique of frying these pan fried steaks starts with a really hot pan that sears the steak on contact.
Suggest using a heavy-bottomed skillet and get it piping hot is essential for a good sear and crust.
Heat the pan for 10 minutes on medium heat, then retain this heat level throughout cooking.
Add some oil to the skillet to help brown the steaks and to keep them from sticking to the pan.
Thoroughly drying your steaks is key to searing. Otherwise you end up with steamed soggy steaks.
Pan Fried Steak Recipe
- 4 boneless 8 oz rib-eye steaks, strip or top loin steaks, 1 to 1 1/4 inch thick and dried with paper towel
Use a heavy bottomed 12 inch skillet for 5 minutes over high heat.
Liberally sprinkle both sides of each steak with salt and pepper.
Reduce heat to medium.
Coat the bottom of your skillet with oil to ensure steaks don’t stick!
Add steaks, leaving space in between each.
Cover pan with splatter screen or an offset lid, and cook until well browned on one side; 5 minutes.
Using tongs, flip steaks and cook 3 more minutes for rare, 4 minutes for medium-rare or 5 minutes for medium.
Remove steaks from skillet and rest for 5 minutes.
While steaks are resting, again add my bacon butter (Keep some handy in the freezer) or take 1/4 cup butter and add 1 tsp of tarragon, sage, thyme OR 1 tablespoon minced garlic.
As steaks rest, add a pat or two of butter and allow it to melt on top of each steak.
Serve immediately. So good!
Air Fryer Steak
As far as appliances go, the air fryer has become my new best friend as I cook everything you can imagine in it. This is one terrific machine!
My husband can’t wrap his head around the need for an air fryer and has zero interest in learning how to use it. But Ken LOVES the results and tells me to carry on which I’m happy to do.
- 1 (1 ½-pound) boneless top sirloin steak, 1 ½ inches thick, trimmed (cut in half if necessary)
Pat steaks dry with paper towel, rub with a couple teaspoons of oil and season liberally with salt and pepper.
Set air fryer to 400 degrees.
Preheat for a few minutes.
Place steak or steaks in the basket, set inside air fryer and cook for 7 minutes.
Flip steak or steaks.
For medium rare, cook for another 7 minutes, remove steak, tent with foil and allow to rest on cutting board.
Medium rare steaks register from 120 to 125 degrees or 130 to 135 degrees for medium.
Basically, cooking time is anywhere from 7 to 9 minutes per side for medium rare to medium.
If cooking medium steaks, set timer for 8 minutes per side your first time trying this recipe before resting. Remember, steaks will continue to cook after being placed on cutting board to rest.
Feel free to add some of our bacon butter, (Have some on hand in freezer), or take 1/4 cup butter and add 1 tsp of tarragon, sage, thyme OR 1 tablespoon minced garlic.
Add a couple pats of butter and allow it to melt on top of steaks while they rest. Just amazing!
How to Freeze and Reheat Homemade Marinara Sauce
How to freeze and reheat homemade marinara sauce is beyond easy.
Allow your slow cooked, homemade marinara sauce to cool down and place portion-sized sauce inside an airtight container or resealable freezer bags with as much air removed as possible.
Remove frozen portion from freezer the night before needed and allow to defrost inside the fridge.
Using your skillet, add some olive oil and wait until it shimmers or a drop of water flicked in it dances.
Add any vegetables of your choice and saute them.
Add garlic and once fragrant, after about 30 seconds, add your sauce and fresh herbs like oregano, parsley or basil, if desired.
If you want to add meat like ground beef or sausages, cook first then add to your sauce.
Stir until heated through and serve.
What is Montreal Steak Seasoning?
Montreal steak seasoning is an AMAZING spice blend that originated in (you guessed it), Montreal, Canada and spread in popularity around the world. I LOVE this seasoning so much, it’s all I use to season my steaks.
This spice brings the steaks to life and the taste is out of this world!
For those that don’t know, Montreal steak seasoning is also known as Montreal steak spice, Canadian steak seasoning, or Canadian steak spice, and is famous for flavoring steaks and so much more.
Simply put some on a plate or cutting board and press all sides of the steak into the seasoning. No need for extra salt or pepper here. Montreal steak seasoning does the flavor work for you.
Put this on your bucket spice list. It’s a must try!
Montreal steak seasoning is an excellent dry rub for all cuts of steak.
Besides steaks, try using Montreal Steak Spice on chicken, pork, or salmon. Potatoes, including french fries, baked potatoes, hash browns and tater tots will also thank you for it!
Use on broccoli, mushrooms, and other grilled or roasted vegetables.
This seasoning is absolutely wonderful in marinades and here’s a quick marinade that can be found on the manufacturer McCormick’s site below. After trying this, I never felt the need to change it.
Why mess with perfection?
Montreal Steak Seasoning Marinade
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1 heaping tablespoon Montreal Steak Seasoning
Marinate steak for 15 or 30 minutes inside a resealable bag in the refrigerator, just before grilling.
Be sure to dispose of the marinade as it’s been in contact with raw meat. Make fresh marinade to use as a baste or sauce.
The seasoning and/or marinade is definitely worth a try.
If you can’t find it in stores or on Amazon, I highly recommend you make your own.
Montreal steak seasoning is the perfect blend of garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt.
According to the Spruce Eats, this recipe can be used with great success!
Homemade Montreal Steak Seasoning
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 2 tablespoons sea or kosher salt
- 1 tablespoon garlic (granulated)
- 1 tablespoon onion (granulated)
- 1 tablespoon cayenne pepper flakes or crushed red pepper flakes (use less or omit if preferred)
- 1 tablespoon coriander
- 1 tablespoon dill seeds
Combine all of the ingredients and store in an airtight container. Note the date it was prepared and label the container. Keep in a cool, dark place for up to six months.
Homemade Montreal Steak Seasoning is so easy recipe and so much cheaper than purchasing store bought. This spice is so handy to have around.
Make it your goal to try it and you’ll never look back! I can almost guarantee that!
Steaks scream for spice and I can’t stress enough this is the best one you’ll ever make. Trust me on this.
More Delicious Pasta Dishes to Try
Other Delicious Steak Recipes to Try
Easy Marinara Steak Pasta
- large skillet
- rack, possibly
- 1 pound pasta, your favorite variety, cooked, drained
20 Minute Marinara Sauce
- 2 tablespoons olive oil
- 1-2 tablespoons garlic, minced (4-6 cloves)
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon Italian seasoning or 2 tablespoons fresh basil or oregano, minced or 1 teaspoon basil or oregano leaves, dried
- 1/4 teaspoon sugar, if desired
- Parmesan, grated, for serving (if desired)
Best Grilled Steak
- 4 strip, rib-eye, or tenderloin steaks, about 1 1/4 to 1 1/2 inches thick
- 1 tablespoon salt
- 1 tablespoon cornstarch
- pepper, sprinkling
- 4 strip steaks, rib-eye steaks, or tenderloin steaks, 1 to 2 inches thick, trimmed
- 1 3 inch deep disposable aluminum foil roasting pan
- 1/4 cup butter, unsalted, room temperature
- 1 teaspoon tarragon, sage, thyme OR
- 1 tablespoon garlic, minced
Pan Fried Steaks
- 4 8 oz boneless rib-eye steaks or top loin steaks, 1 to 1 1/4 inch thick, dried with paper towel
20 Minute Marinara Sauce
- Heat oil and garlic in skillet over medium heat, stirring frequently, until fragrant (but not browned), about a minute.
- Stir in tomatoes and simmer until slightly thickened, about 5 minutes.
- Stir in basil, sugar and season with salt to taste.
- Sprinkle with Parmesan cheese when serving (if desired). Enjoy!
Best Grilled Steak
- Combine salt and cornstarch.
- Pat steaks dry with paper towel and rub with salt mixture.
- Arrange on wire rack set inside a rimmed baking sheet and freeze until steaks are firm and dry to touch, at least 30 minutes, up to 1 hour.
- Season steaks with pepper.
- Grill over hot fire and cover until well browned and cooked to desired doneness; 4 to 8 minutes per side.
- Transfer to plate, tent with foil and let rest 5 minutes.
- Enjoy every bite!
Easy Broiled Steak Timing Chart
- First measure exactly how thick your steaks are. Then follow the chart below.
- 1 inch thick steak PRE-BAKE for 6 minutes and then broil, turning steaks at 2 minutes.
- 1 1/2 inch thick steak PRE-BAKE for 8 minutes and then broil, turning at 3 minutes.
- 2 inch thick steak PRE-BAKE for 10 minutes and then broil, turning at 4 minutes.
Easy Broiled Steak Recipe
- Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 375 degrees.
- To reduce smoking, trim as much unnecessary outside fat and gristle as possible from each of the steaks BEFORE they go on grill.
- Spread 2 cups of salt all across the bottom of your deep disposable foil pan. This will prevent smoking and absorb grease.
- Pat steaks dry with paper towel, season liberally with salt and pepper and place on wire rack.
- Place rack on top of your aluminum foil pan and place it on lower middle rack inside oven.
- Cook for 6 to 10 minutes before removing pan from oven. Timing will depend on the thickness of your steaks according to the Easy Broiled Steak Timing Chart above.
- Flip steaks over and pat dry with paper towel. Allow to rest for 10 minutes while preheating the broiler.
- Transfer pan to the upper-middle oven rack and broil your steaks, flipping every 2 to 4 minutes, until meat registers 125 to 130 degrees (for medium-rare); 6 to 16 minutes.
- If you like steaks well-done, continue cooking and flipping as directed until the steaks reach desired internal temperature.
- Transfer steaks to platter and tent loosely with foil for 5 minutes.
- Serve and savor every bite.
- While resting, add a compound butter like my bacon butter or even take 1/4 cup butter and add 1 tsp of tarragon, sage, thyme OR 1 tablespoon minced garlic.
- While steaks rest, top with a pad or two of butter and allow to melt. All I can say is yum!
Pan Fried Steaks
- Heat a heavy-bottomed skillet until very hot for a good sear and crust. Thoroughly drying the steaks is also key. Otherwise steaks will steam and become soggy and not sear.
- On stove, turn top element to high heat and ensure heavy bottomed skillet is big enough to hold steaks. Allow to get hot; about 5 minutes.
- In the meantime, liberally sprinkle both sides of steaks with salt and pepper.
- Reduce heat to medium.
- Add enough oil to skillet (lightly coat) so steaks don't stick!
- Place steaks inside skillet, leaving space between each steak.
- Without moving steaks around ,cook until well browned; about 5 minutes.
- Using tongs, flip steaks and cook 3 more minute for rare; 4 minutes for medium-rare and 5 minutes for medium.
- Transfer steaks to a large plate or platter and tent with foil to keep warm until needed.
- Try to purchase steaks of a similar size and shape for even cooking.
- Always bring your steak to room temperature before cooking by taking it out of the refrigerator 30 to 60 minutes before needed.
- As of late my husband and I dry our steaks with paper towel, put out a plate of Montreal Steak Seasoning and press all sides of our steaks into it. No extra salt, pepper or anything else and we enjoy every bite. I highly recommend trying it with any of the above cooking methods.
- To serve you have two options. As soon as your steak has rested you can serve it whole, as it is, on top or on the side of your pasta tossed in marinara sauce. Your other alternative is to quickly slice your steak, toss it in your marinara sauce and pasta. Serve your pasta with steak strips immediately to avoid serving dry steak.
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