The Perfect Seared Steak with Rich Pan Sauce Recipe You’ll Love

Mastering the art of perfectly seared steak requires precision and a dash of culinary confidence.

Professional chefs understand the magic happens when high heat meets premium meat.

Selecting the right cut makes all the difference in your cooking adventure.

Quality ingredients transform an ordinary meal into an extraordinary dining experience.

Salt and pepper become your best kitchen companions for creating restaurant-worthy results.

A simple technique can unlock incredible flavors that will impress even discerning palates.

You’ll want to grab a skillet and get ready to elevate your cooking game with this mouthwatering technique.

Common Questions About Seared Steak With Pan Sauce

• What type of steak works best for this recipe?

Ribeye, New York strip, or filet mignon are ideal cuts. Choose a thick-cut steak around 1-1.5 inches for the best searing results and even cooking.

• Why refrigerate the steak uncovered?

Uncovered refrigeration helps dry out the surface, which promotes better browning and creates a delicious crispy crust when searing. The salt also helps draw out moisture and season the meat deeply.

• How do I know if my pan is hot enough for searing?

The oil and butter should shimmer and look slightly wavy before adding the steak. If the fat isn’t hot enough, the steak will steam instead of developing a golden-brown crust.

Why Perfectly Seared Steak With A Rich Pan Sauce Is A Total Win

• Master Restaurant-Quality Cooking: Create professional-grade steak in your own kitchen with simple techniques that deliver incredible flavor and restaurant-style presentation.
• Customize Your Perfection: Control your steak's doneness precisely by monitoring internal temperature, giving you complete flexibility to achieve your ideal meat texture.
• Multipurpose Kitchen Magic: Transform one pan into a complete meal experience by using the same cooking surface for searing steak and creating a luxurious complementary sauce.
• Gourmet Without Complexity: Elevate your home cooking with minimal ingredients and straightforward steps that produce an impressive dish suitable for special dinners or weekend treats.

What You’ll Need For Seared Steak With Pan Sauce

• Beef Steak: A high-quality cut perfect for achieving a beautifully seared exterior and juicy interior.

• Vegetable Oil, Clarified Butter: These fats provide an excellent high-heat cooking medium that helps create a golden-brown crust on the steak.

• Salt, Black Pepper: Classic seasonings that enhance the natural flavor of the steak and create a delicious exterior crust.

• Shallots: A mild, refined allium that adds a delicate aromatic base to the pan sauce.
• White Wine: Provides acidity and depth of flavor to the pan sauce.
• Beef Bone Broth: Adds rich, meaty undertones to complement the steak.
• Cold Butter: Creates a smooth, glossy finish for the pan sauce with a luxurious mouthfeel.

Steps To Make The Perfect Seared Steak With Pan Sauce

Step 1: Prep the Steak

Carefully trim away any excess fat from the steak. Gently remove the tough membrane underneath the fat cap.

Generously season both sides with salt and freshly ground black pepper, ensuring even coverage.

Step 2: Dry Brine the Steak

Place the seasoned steak on a crinkled piece of aluminum foil over a plate.

Refrigerate uncovered for 2 to 10 hours, occasionally flipping to ensure even drying and flavor absorption.

Step 3: Bring Steak to Room Temperature

Remove the steak from the refrigerator 30 minutes before cooking.

Let it sit at room temperature, turning once halfway through to ensure even warming.

Step 4: Prepare the Cooking Surface

Heat a heavy steel pan over high heat.

• Vegetable oil
• Clarified butter

Wait until the fats begin to shimmer and dance in the pan.

Step 5: Initial Searing

Carefully place the steak in the hot pan.

As it starts to sizzle, reduce the heat to medium. Sear the first side for 2 minutes, then use tongs to rub the seared surface around the pan, redistributing the flavorful fats.

Continue cooking for another 2 minutes.

Step 6: Flip and Complete Searing

Turn the steak and repeat the searing process on the second side.

Cook for a total of 4 minutes. For a perfect medium-rare, aim for an internal temperature of 125°F.

Step 7: Rest the Steak

Transfer the steak from the pan to a plate. Loosely cover with foil and let it rest for 5 minutes, allowing the juices to redistribute.

Step 8: Create the Pan Sauce

In the same pan, add minced shallots. Cook for about 1 minute, stirring until they become soft and translucent.

Step 9: Deglaze with Wine

Increase the heat to high. Pour in white wine, stirring continuously until the liquid reduces by half (1-2 minutes).

Step 10: Build the Sauce

Add beef bone broth to the pan. Let the sauce reduce by approximately 75%, which takes another 1-2 minutes.

Remove from heat.

Step 11: Finish the Sauce

Swirl in cold butter cubes until the sauce becomes glossy and luxurious.

Taste and adjust the seasoning as needed.

Step 12: Serve and Enjoy

Place the rested steak on a serving plate.

Generously drizzle the rich, velvety pan sauce over the top. Serve immediately and savor every delicious bite.

Top Tips For Steak That’s Juicy With A Rich Pan Sauce

• Pat the steak dry before seasoning to ensure a perfect crust and even browning.
• Let the steak rest at room temperature to guarantee uniform cooking and a tender result.
• Use a cast-iron or heavy steel pan for the best heat distribution and incredible sear marks.
• Monitor internal temperature with a meat thermometer to achieve your desired doneness precisely.
• Create a silky pan sauce by deglazing with white wine and reducing bone broth for intense flavor depth.

Tasty Ways To Mix Up Seared Steak With Sauce

• Herbed Butter Steak: Blend softened butter with fresh chopped herbs like rosemary, thyme, and parsley. Spread the herbed butter over the hot steak just before serving for an extra layer of flavor.
• Spicy Southwestern Steak: Mix chili powder, cumin, and smoked paprika into the salt and pepper seasoning. Create a quick chimichurri sauce using cilantro, garlic, and lime juice to complement the steak.
• Mediterranean-Style Steak: Replace white wine with red wine vinegar and add kalamata olives to the pan sauce. Sprinkle crumbled feta cheese and fresh oregano over the finished steak for a Greek-inspired variation.
• Whiskey Peppercorn Steak: Substitute white wine with bourbon or whiskey.

What To Serve With Seared Steak And Rich Sauce

• Enhance the Flavor Journey
• – Robust Red Wine Companion: Pair this perfectly seared steak with a bold Cabernet Sauvignon or Malbec, whose rich tannins and dark fruit notes will complement the meat's deep, caramelized exterior.
• – Herbaceous Side Kick: Create a crisp herb salad with arugula, fresh thyme, and parsley to cut through the steak's richness and provide a bright, peppery counterpoint.
• – Creamy Texture Balancer: Serve alongside roasted garlic mashed potatoes or a smooth cauliflower puree, which will absorb the luxurious pan sauce and provide a silky textural contrast to the steak's crisp sear.

Store Seared Steak With Pan Sauce Without Losing Flavor

• Refrigerate: Store leftover steak in an airtight container, tightly wrapped in plastic wrap or aluminum foil. Keep in the refrigerator for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Freeze: Wrap individual steak portions in freezer-safe plastic wrap, then place in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Microwave: Place steak on a microwave-safe plate, cover with a damp paper towel to prevent drying. Heat in 30-second intervals, checking temperature to avoid overcooking. Stop when the meat is warm throughout.
• Oven Reheat: Preheat oven to 250°F. Place steak on a wire rack over a baking sheet.

Perfectly Seared Steak with a Rich Pan Sauce Recipe

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4.8 from 20 reviews

• Total Time: 2 hours 10 minutes
• Yield: 2 1x

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Description

Sumptuous Steak Elegance showcases mouthwatering culinary magic from classic French kitchens. Masterful techniques and premium ingredients elevate your dining experience with rich, deep flavors that promise restaurant-quality indulgence at home.

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Ingredients

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Main Ingredients:

• 1 tender cut of steak (ribeye or filet mignon), about 1-inch thick
• 1 tablespoon (15 milliliters) vegetable oil
• 1 tablespoon (15 milliliters) clarified butter

Seasoning and Aromatics:

• Salt, to taste
• Freshly ground black pepper, to taste
• 1 shallot, minced

Sauce Ingredients:

• 1/2 cup (120 milliliters) dry white wine
• 1/2 cup (120 milliliters) beef bone broth
• 2 tablespoons (30 grams) cold butter, cut into cubes

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Instructions

1. Prepare the steak by meticulously trimming excess fat and removing the tough membrane beneath the fat cap. Generously season both surfaces with salt and black pepper for robust flavor.
2. Position the seasoned steak on a crinkled foil sheet atop a plate. Refrigerate uncovered for 2-10 hours, occasionally rotating to ensure even drying and seasoning penetration.
3. Thirty minutes prior to cooking, extract the steak from refrigeration and allow it to equilibrate to room temperature, flipping midway through resting.
4. Select a heavy steel pan and heat it to high temperature. Introduce vegetable oil and clarified butter, waiting until the fats develop a shimmering surface.
5. Carefully place the steak into the hot pan, initiating the searing process. As sizzling commences, reduce heat to medium and maintain even contact with the pan surface.
6. Sear the first side for 2 minutes, using tongs to redistribute fat across the pan. Continue cooking for an additional 2 minutes to develop a rich, caramelized exterior.
7. Rotate the steak and repeat the searing technique on the opposite side. Cook until internal temperature reaches 125°F (52°C) for medium-rare doneness.
8. Transfer the steak from the pan, loosely tent with foil, and allow 5 minutes of resting to redistribute internal juices.
9. Utilize the same pan to sauté minced shallots, cooking for approximately 1 minute until they become translucent and fragrant.
10. Elevate heat to high and deglaze with white wine, stirring continuously until liquid reduces by half (1-2 minutes).
11. Pour in beef bone broth and simmer, reducing the sauce by roughly 75% (1-2 minutes). Extinguish heat source.
12. Incorporate cold butter cubes, swirling until the sauce achieves a glossy consistency. Taste and adjust seasoning as desired.
13. Present the steak adorned with the luxurious pan sauce, creating a harmonious culinary experience.

Notes

• Pat the steak dry with paper towels to ensure a perfect golden-brown crust and prevent steaming during searing.
• Use a cast-iron or heavy steel pan for even heat distribution and maximum flavor development.
• Allow the steak to sit at room temperature before cooking to guarantee uniform cooking and a consistent internal temperature.
• Create a low-carb or keto-friendly version by replacing wine with beef stock or adding a splash of brandy for extra depth.

• Prep Time: 2 hours
• Cook Time: 10 minutes
• Category: Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 550
• Sugar: 1 g
• Sodium: 200 mg
• Fat: 41 g
• Saturated Fat: 20 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 0 g
• Protein: 38 g
• Cholesterol: 120 mg