Uncover The Secret To Perfectly Seared Meat Steak With Flavorful Sauce

Season and sear beef steak, then rest it while you prepare a sauce in the same pan with shallots, red wine, beef stock, mustard, and cream. Reduce the sauce and finish with butter. Serve the steak with the rich, flavorful sauce.

Prepare beef steak by seasoning and searing it in a hot skillet with olive oil, butter, garlic, and herbs. Cook to your desired doneness, then rest the steak to keep it juicy. In the same pan, saut shallots, deglaze with red wine, and add beef stock, Worcestershire sauce, mustard, and cream. Let the sauce reduce and finish with butter for a glossy finish. Serve the steak with the rich, flavorful sauce.

Ingredients:

For the Steak:

2 beef steaks (ribeye, sirloin, or tenderloin, about 1-inch thick)
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic (crushed)
2-3 sprigs fresh thyme (or rosemary)
Salt and freshly ground black pepper (to taste)

For the Sauce:

1 small shallot (finely chopped)
1 cup beef stock (low sodium)
1/2 cup red wine (optional, for a richer flavor)
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 tbsp heavy cream (optional, for a creamier sauce)
1 tbsp butter (cold, for finishing)
Salt and pepper (to taste)

Instructions:

Step 1: Preparing the Steak

1. Bring Steak to Room Temperature:

Remove the steaks from the fridge about 30 minutes before cooking. This helps them cook more evenly.

2. Season the Steak:

Pat the steaks dry with paper towels. Generously season both sides with salt and freshly ground black pepper. This will create a flavorful crust when searing.

Step 2: Searing the Steak

1. Heat the Pan:

Place a heavy-bottomed skillet or cast-iron pan over high heat. Let it heat up for about 5 minutes until very hot.

2. Add Olive Oil:

Once the pan is hot, add 2 tablespoons of olive oil. The oil should shimmer but not smoke excessively.

3. Sear the Steak:

Place the steaks in the pan, pressing down slightly to ensure good contact. Sear without moving for 2-3 minutes on each side, or until a deep brown crust forms. For medium-rare, cook for an additional 2 minutes per side, adjusting time based on thickness and desired doneness (use a meat thermometer: 130 F/54 C for medium-rare).

4. Add Butter and Aromatics:

In the last minute of cooking, add 2 tablespoons of butter, crushed garlic, and thyme/rosemary sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly (basting) to enhance flavor.

5. Rest the Steak:

Transfer the steaks to a plate and cover loosely with foil. Let them rest for 5 minutes. This allows the juices to redistribute, making the steak tender and juicy.

Step 3: Preparing the Sauce

1. Saute Shallots:

In the same pan, reduce the heat to medium. If there's too much fat, remove some, leaving about 1 tablespoon in the pan. Add the finely chopped shallots and cook until softened, about 2 minutes.

2. Deglaze the Pan:

Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits (fond) from the bottom. Allow the wine to reduce by half, concentrating its flavors.

3. Add Beef Stock:

Pour in the beef stock and Worcestershire sauce. Bring to a simmer and let it reduce by half, about 5-7 minutes. This will intensify the sauce's flavor.

4. Incorporate Mustard and Cream:

Whisk in the Dijon mustard for tanginess and the heavy cream (if using) for richness. Let the sauce simmer gently until slightly thickened.

5. Finish with Butter:

Remove the pan from heat and whisk in 1 tablespoon of cold butter. This gives the sauce a glossy finish and smooth texture. Taste and adjust seasoning with salt and pepper as needed.

Step 4: Serving the Steak

1. Slice the Steak:

If serving steak slices, slice the rested steaks against the grain at a slight angle for maximum tenderness.

2. Plate the Steak:

Arrange the steak slices or whole steaks on a plate. Spoon the prepared sauce generously over the steak or serve it on the side.

3. Garnish and Serve:

Garnish with fresh herbs or a sprinkle of sea salt. Serve immediately with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips:

Steak Temperature: