Seared Steak with Simple Pan Sauce


Level: Super Easy

Serves 2


  • 2 1-inch NY strip steaks or ribeyes (1/2 pound (eight ounces) per person)
  • fresh sprigs rosemary
  • About 1-2 tablespoons oil with a high smoke point like canola, avocado, or grapeseed
  • 1 tablespoon diced shallot
  • 1/4 cup red wine
  • 3/4 cup beef broth
  • 3 tablespoons cold butter
  • salt
  • freshly ground pepper

How To Make It

  1. Let the steaks come to room temperature (let them sit out for about half an hour)
  2. Pat the steaks dry with paper towels
  3. Generously season both sides of the steak with salt and pepper
  4. Heat a cast-iron skillet over medium for 1-2 minutes
  5. Add in your high smoke point oil, it should coat the pan thinly and heat until the oil starts to smoke
  6. Once the pan starts to smoke, place your steaks in the pan and let them get a good sear! About 2-3 minutes per side, flipping each steak twice
  7. Add 2 tablespoons of butter and fresh rosemary to the pan
  8. Let the butter melt and continuously spoon it over the steaks for approx. 1 minute. A nice buttttah bath
  9. Remove the steaks from the pan, and set them aside to rest. Place a thermometer in the middle of the steak to get a temp read. For medium-rare, the temp should be 130-135 °F and medium 135-145 °F
  10. Remove extra grease from the pan with a dry paper towel and lower the heat
  11. Add shallots to the pan, saute for 30 seconds – 1 minute
  12. Deglaze your pan with the red wine and reduce the liquid by half, about 1 minute
  13. Pour in your beef stock and let the liquid reduce by half, about 5 minutes
  14. Turn off the heat and whisk in your cold butter till a thick and glossy sauce forms
  15. Slice up your steak on a bias and serve it up with your bougieee pan sauce!

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