Plating Practice With Pan Seared Steak Diablo

I didn’t have cooking class this week because of the holiday weekend and it’s funny because I actually miss it. We have our final class next week on Friday as usual and I’m looking forward to it. Without class, I still wanted to practice what I had learned so I decided to look through my cupboards and pantry to see what I had that I could make for dinner. Last night I placed some steak that I had bought in a marinade of medium salsa for a Steak Diablo. In the cupboards I found a can of refried beans that I decided to heat up to accompany the Steak.

I started by pre-heating the oven to 350 degrees as well as two pans onthe stove. I placed some olive oil in one pan heated up the refried beans, adding cumin powder, black pepper, chili powder and kosher salt. Once warm, the heat was turned down to low to keep them warm.

Seasoned Refried Beans
Seasoned Refried Beans

The steak was next. On the hot pan I added a bit of olive oil for lubrication and then placed the strips down for five minutes on the presentation side to get a good sear.

Steak Diablo Searing
Steak Diablo Searing

I then turned the strips over with my tongs to sear for another five minutes. The steaks were then placed in the oven for five minutes and pulled out and checked. They weren’t done so I put them back in for another five minutes to finish off. When they were pulled out the second time they were perfect so I let them rest for a few minutes before cutting and plating.

Pan Seared Steak Diable
Pan Seared Steak Diable

During our last class we went over basic plating concepts which I wanted to bring into my dinner so I sliced the meat and placed it on my plate. I then added the refried beans to the plate with some tortilla chips for dipping. A rather odd combination I know, but it’s grocery shopping time and one must make due with what they have. I added some of the medium salsa to the beans and steak along with some sour cream for the beans as well. It wasn’t beautiful, but better than just throwing it down on the plate I suppose.

Plated Pan Seared Steak Diablo
Plated Pan Seared Steak Diablo

The end result was actually pretty decent. I much prefer my steak finished off in the oven. It cooks a bit faster, I’m sure due to both conduction and radiant heat. The marinating also produces more flavor and body making the dish a lot more appealing.

Pan Seared Steak Diablo with Side of Refried Beans
Pan Seared Steak Diablo with Side of Refried Beans

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