Hi, I'm Betty and welcome to Betty’s Kitchen. Tonight we’re making Pan-Seared Garlic Steak and I decided to do it pan-seared because we have done the outer grill for a couple of steak and we've also done the electric kitchen grill for us our steak and I've got and to might being people who don’t have either an outdoor grill or an indoor grill but they’ve got a skillet. So we’re going to use some skillet to sear these steaks to the point where they are as well done as we like.

We’re going to start by preparing my skillet over here and right now I've got it on the warmer burner so I'm going to turn that on and I'm going to put a little bit of extra virgin olive oil in here maybe one tablespoon. So not too much because if I put a lot then you'll find if your steak goes in the water starts easing out of the steak and it’s get really bubbly and it just too much . So right now I'm just going to let that heat a little bit and I'm going to make an addition to it.

Are you familiar with just a regular garlic you need one clove and this is a very large clove that I have gotten just for peeling it off and then I kind of give it a crunch with my hand on the counter and bring it to the shell and I've minced very finely the actual garlic bowl itself. So I'm going to take that over here and put it in the skillet so it can start softening. I really don’t want it to get over brown. I don’t want it to be burn because that’s not a good flavor. You don’t want to burn the garlic. You just want this to soften and release its flavor into that foil.

And I think what I'm going to do is grab a spoon so I can stir it around. And as I said I just got that on the warmer burner so it’s going very slow right now and I don’t want something to happen to this when my back is turn so I'm coming over here do it at my workspace. And let me just say a word about the steak that I have is not a whole lot but for me and my husband it’s plenty. Actually the cut of steak here is filet mignon which is the very tender part of the beef this is beef cut is it into a thin filet mignon. So that makes it perfect for pan searing. You really can't get your steak maybe very well done if it thick so we have been steak which is not going to work very well.

I'm going to start by seasoning it up a little bit. We’re going to have a garlic flavor to this because of the garlic in the skillet but I'm going to put a little bit of unseasoned meet tenderizer. Now it says unseasoned on here that does not mean it’s unsalted this provides the salt that we need. So I've done the top side of all three of those and by the way all three of these came up to two-thirds the pound so each one is something like three and half ounces. So for me that’s a good size serving and then maybe two of them or one and half would be a good serving for my husband so since or maybe people around here tonight this would be for us.

I'm going to grind some fresh pepper black pepper from pepper mill and use five of these free made ready to grind and it’s really a good idea. We’re going to turn that over and then get the back side in the same way and I have a wet cloth here to get my hands wiped off. Again, we're going to use a little bit of meat tenderizer that will help in keeping it tender and then it also provides the salt has no MSG, and again another grind of the pepper.

All right, let's take this over to the stove. I turned this off or I'll was away for a moment there because I was afraid that it might burn. It has release some its juices but it's not really clear yet but it still alright to go ahead and put your steaks in and I think I'm going to move to the back corner there and we’ll turn that on. And then I'm going to put my steaks in and I choose this skillet because it’s about the size that fits those three steaks very well. Not a lot of excess room we don’t want them round and round but they're not crimped in any way they don’t have to go up to the side or anything like that. So let me go set that aside and we’ll turn this up a bit and concentrate on our steak.

Now this is going to have to cook a bit so let me go away and start watching this, I'll watch them attentively to make sure that they don’t get over done. I actually like my steak well done. So you know that one of these is going to be well done and then the other two well chew something that just maybe a little less done. So I will turning this maybe once or possibly more that things that needed and I'll be adjusting the heat if necessary and I'll be making sure that that garlic doesn’t burn. Let me back to show you what we have in just a minute.

This is how the steaks look when they are cooking so you're going to see some pink along the edges I've have turned each one of these just to see what is going on make sure the garlic is shifted around so that it doesn’t sit in one spot too long and get burn. And this is just what you're going to expected to look like so probably when I comeback I'll have them all done to the degree of done this that I want probably one well done and the other two that are a little different so I'll see you then.

I’ll taking all three steak off the stove and as you can see there that the pan kind of gets brownish where you have your garlic and where the meat is kind of brown the last one in particular was brown but the ones that were taking of earlier, this one was taken off after five minutes and it was cook fairly slowly because I was trying not to burn the garlic. And it set here for a minute so it’s actually gotten done but you can see what its look like and this is pan seared. This one should be a little bit more done because it has a couple of extra minutes but it hasn’t set as long in the plate. You can see its pretty here well done actually.

And here is mine so I'm come over to my plate for tonight and you can see my steak is right here and it’s nice and brown on the outside that’s what I like about having it pretty well done. You get the brown outside and when you cut in to it, it is maybe a little pinkish here and there but not much I don’t like much pink on mine. So a lot of people went might curious this way you would go more with the one pink inside. But I have some nice potato salad that I made earlier today if you're interested in the place out I did called it home style memorial day potato salad.

And then we have some chapati bread and this is just a little décor. I'm sure you heard frosty grapes you can make them really easy by just dipping them into floppy egg white and then put them in sugar. Now I have my ice tea to go with it and I think I'm ready to go.