Homemade Pan-Seared Steak
Tender beef slices marinated in a flavorful sauce, then quickly seared for a juicy, restaurant-quality steak at home. The pounding technique ensures maximum tenderness.
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This simple technique transforms affordable beef tenderloin into melt-in-your-mouth steak. Pounding the meat breaks down fibers while the brief searing locks in juices. Perfect for weeknight dinners or meal prep.
Ingredients
beef tenderloin
400g (14 oz), cut into 1cm thick slices
soy sauce
2 tablespoons
cooking wine
1 tablespoon
garlic cloves
2, minced
ginger
1 teaspoon, grated
sugar
1/2 teaspoon
black pepper
1/4 teaspoon
vegetable oil
2 tablespoons for frying
green onions
for garnish
Instructions
1
Prepare the beef
Remove any visible tendons from the beef slices. Using a meat tenderizer or rolling pin, lightly pound each slice on both sides for about 2 minutes until slightly flattened. This helps the meat absorb flavors and cook more evenly.
2
Marinate
In a bowl, combine soy sauce, cooking wine, garlic, ginger, sugar, and black pepper. Add the beef slices and massage the marinade into the meat with your hands for a minute. Cover and refrigerate for at least 2 hours, or overnight for best results.
3
Sear the steak
Heat a pan or wok over high heat until smoking. Add oil and swirl to coat. Remove beef from marinade, shaking off excess. Lay slices in the pan and sear for about 10-15 seconds per side until just cooked through. For thicker pieces, you may need an additional 10 seconds.
4
Finish and serve
Using kitchen scissors, cut the seared steak into bite-sized pieces. Toss briefly in the pan for another 30 seconds. Garnish with sliced green onions and serve immediately over rice or with your favorite sides.
