Best 3 Pan Seared Steak With Sauces Recipes
Indulge in a culinary journey with our pan-seared steak, a delectable dish that tantalizes taste buds with its succulent flavors and enticing aromas. Prepared with precision and passion, this steak is seared to perfection, boasting a golden-brown crust that encases a tender and juicy interior. Accompanied by a symphony of sauces, each offering a unique flavor profile, this dish elevates the dining experience to new heights. From the classic béarnaise sauce, with its rich and creamy texture, to the tangy chimichurri, bursting with fresh herbs and spices, to the robust red wine sauce, exuding a deep and savory flavor, these sauces transform the steak into a culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
PAN-SEARED STEAK WITH SAUCES
This boneless strip steak recipe uses an unusual trick for infusing both the steak and sauce with extra flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Heat a 10-inch cast-iron skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add 1/2 teaspoon butter to one side of pan, and immediately place steak on top; repeat with remaining butter and steak. Do not move meat. Turn after 2 minutes, and cook until an instant-read thermometer reaches 125 degrees for medium-rare or 130 degrees for medium.
- Transfer steaks to warmed plates to rest; reserve skillet for pan sauce, if desired.
PAN-SEARED STEAKS WITH SHALLOT SAUCE
Categories Beef Valentine's Day Low Carb Quick & Easy Father's Day Dinner Meat Steak Winter Anniversary Shallot Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.
Tips for Searing a Perfect Steak:
- Choose the Right Steak: Opt for steaks at least 1 inch thick and with good marbling for optimal flavor and tenderness.
- Season Generously: Season the steak liberally with salt and pepper, ensuring an even coating on both sides.
- Bring Steak to Room Temperature: Allow the steak to rest at room temperature for about 30 minutes before cooking to promote even cooking.
- Use High Heat: Heat your pan over high heat to create a good sear and caramelize the steak's exterior.
- Sear in Butter or Oil: Use a combination of butter and oil for searing to enhance flavor and prevent burning.
- Flip Only Once: Avoid flipping the steak multiple times during searing, as this can result in overcooking and dryness.
- Cook to Desired Doneness: Use a meat thermometer to ensure the steak is cooked to your preferred doneness, whether rare, medium-rare, medium, or well-done.
- Let Steak Rest: Allow the steak to rest for a few minutes after cooking to let the juices redistribute, resulting in a more tender and flavorful steak.
Conclusion:
Pan-seared steak is a versatile and delicious dish that can be enjoyed with a variety of sauces and accompaniments. By following the tips and techniques outlined in this article, you can achieve perfectly cooked and flavorful steaks that will impress your family and friends. Experiment with different sauces and sides to find your favorite combinations, and enjoy this classic dish that is sure to become a staple in your kitchen.
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