STEAKS WITH PAN SAUCE

STEAKS WITH PAN SAUCE

Sarah Arruda

N EACH OF US, THERE’S A STEAK MASTER WAITING TO EMERGE—PICK THE CUT, CHOOSE THE COOKING METHOD, AND PRACTICE COOKING STEAK TO THE PERFECT DONENESS.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course STEAKS

Servings 10 minutes at 400°F

Ingredients

  

• 2 beef top loin or ribeye steaks or 4 beef tenderloin steaks cut 1 inch thick (1½ to 2 lb. total)
• ½ tsp. kosher salt
• ½ tsp. freshly ground black pepper
• 6 Tbsp. cold unsalted butter sliced
• ½ cup dry red wine or apple juice
• ⅓ cup reduced-sodium beef broth
• 3 Tbsp. finely chopped shallot or 2 cloves garlic minced
• 2 Tbsp. heavy cream no substitutes
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• EACH SERVING 529 cal. 39 g fat (19 g sat. fat), 173 mg chol., 437 mg sodium, 3 g carb., 0 g fiber, 1 g sugars, 37 g pro.

Instructions

 

• 1. Allow steaks to stand at room temperature 30 minutes. Preheat oven to 400°F. Trim fat from steaks. Pat steaks dry with paper towels. Sprinkle salt and pepper over all sides of steaks. Heat a 10-inch oven-going skillet over medium-high heat (tips, opposite). Add 2 Tbsp. of the butter to hot skillet; reduce heat to medium. Add steaks; cook about 4 minutes or until browned, turning once halfway through cooking. Transfer skillet to oven. Roast, uncovered, 10 to 13 minutes or until medium rare (145°F). Transfer steaks to a platter. Cover with foil; let stand while preparing sauce.
• 2. For pan sauce, drain fat from skillet. Add wine, broth, and shallot to skillet. Bring to boiling, whisking constantly to scrape up any crusty browned bits from bottom of skillet. Boil gently, uncovered, over medium heat 6 minutes or until liquid is reduced to ¼ cup.
• 3. Whisk in cream. Boil gently 1 to 2 minutes more or until slightly thickened. Whisk in the remaining 4 Tbsp. butter, 1 Tbsp. at a time, until butter is melted and sauce is thickened. Serve steaks with pan sauce. Makes 4 servings (½ top loin or 1 tenderloin steak each).

SHOPPING FOR STEAK

Whether you choose ribeye, top loin, or tenderloin steaks, look for well-marbled meat with bright red color and a moist (but not wet) surface.

For even cooking, let steaks stand at room temp 30 minutes before searing.

STEAKS WITH PAN SAUCE

Get the pan really hot before you add the steaks. If it’s hot enough, the steak browns quickly. If not, it steams in its juices and turns pale gray.

After searing in skillet, immediately transfer to oven to finish cooking.

To check doneness, insert a thermometer into the thickest part of a steak at an angle or through the side.

Cook steaks to 145°F for medium rare or 160°F for medium. Tent with foil; let stand 5 minutes.

Deglaze the pan by adding wine and broth while the pan is still hot.

Scrape the bottom of the skillet to pick up the caramelized browned bits (they add flavor to your sauce).