Best 4 Pan Sauteed Steaks With Garlic Mustard Sauce Recipes

PAN STEAKS WITH GARLIC-MUSTARD SAUCE

Steps:

• Season steaks on both sides with salt.
• Rub pepper into both sides of each steak.
• Divide oil between 2 large skillets and heat over medium-high heat.
• Add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.
• Transfer to a platter.
• Tent with foil to keep warm.
• Divide garlic between skillets; saute 30 seconds.
• Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
• Combine contents of skillets in 1 skillet.
• Add broth and mustard and whisk until blended.
• Boil until slightly thickened, about 2 minutes.
• Remove skillet from heat.
• Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).
• Season with salt and pepper.
• Spoon sauce over steaks.
• Top with parsley.

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

PAN SAUTEED STEAKS WITH GARLIC MUSTARD SAUCE

Steps:

• Cut steaks into strips. Season with salt and pepper. Heat oil over medium-high heat. Cook steaks and remove. Saute garlic 30 seconds. Add wine and boil until reduced by half, about 1 minute. Add broth and mustard to blend. Boil until thick, about 2 minutes. Add butter a little at a time while whisking to thicken. Fan steaks on plate and spoon sauce over.

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE

Steps:

• Steaks: Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Pat steaks dry with paper towel. Season steaks on both sides with salt and pepper. Add half the butter to the skillet and set one of the steaks directly on top. Repeat with remaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes. Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 115 to 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Transfer steaks to a warm plate to rest.
• Sauce: Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds. Add cream and any juices that have collected from steak; stir to combine. Stir in mustard; heat 15 seconds. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
• Place steaks on dinner plates and pour sauce over the top, dividing evenly, before serving.