This pan seared steak recipe is the best solution to prepare dinner a superbly juicy steak. I end mine with a creamy cognac sauce for serving, similar to on the steakhouse! The entire thing takes 20 minutes from begin to end.
I really like this pan searing technique, and the leftover drippings take advantage of superb sauces! For an additional straightforward recipe, try my coulotte steak and smothered steak, subsequent.
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This pan seared steak recipe is my go-to dinner when it’s simply my husband and I at house. It’s the last word dinner for 2, and pan searing needs to be the best solution to prepare dinner a steak. The tactic is all however foolproof. This pan seared sirloin seems caramelized and juicy and the entire course of takes about 20 minutes, together with the creamy cognac pan sauce. Talking of sauce, seize a bottle of Courvoisier or Hennessy. Issues are gonna get firey!
What Makes This the Greatest Pan Seared Steak Recipe?
- Steak for 2. This two-serving recipe is ideal for a date night time in after I don’t really feel like splurging on tomahawk steak or filet mignon. Pan searing sirloin steak is fast and simple, but nonetheless luxurious and particular sufficient for events like Valentine’s Day.
- Creamy cognac sauce. After cooking the steak, all you want is 2 components to whip up a fast cognac cream sauce that rivals any restaurant. Cognac in cooking? Formally a fan.
- Foolproof. Even should you’ve by no means pan seared a steak earlier than, you’ll have the method within the bag following this recipe. I’ve used the identical technique for YEARS and it hasn’t failed me but. The key lies in easy seasoning, a sizzling pan, and a brief relaxation afterward. Simple peasy.
Components You’ll Want
The good factor about this recipe is that these flavorful steaks don’t want a complete lot of seasoning. In truth, with a good-quality steak, much less is extra. I’ve included some notes under, and you’ll discover a printable components checklist together with recipe particulars within the recipe card.
- Steaks – I take advantage of prime sirloin steaks, however Porterhouse, New York strip steak, and ribeye are all nice steaks for pan searing. Let the steaks relaxation at room temperature forward of time, for even cooking.
- Butter and Olive Oil – I really like the flavour that butter brings, nevertheless it has a low smoke level. Including olive oil makes it simpler to sear with out the butter burning.
- Herbs – Contemporary rosemary and garlic cloves, plus salt and pepper to style. Smash the garlic roughly to launch the flavour.
- Cognac – For the sauce. This doesn’t should be top-shelf by any means, however select a cognac or brandy that you simply’d prefer to drink. Good choices are Hennessy or Courvoisier. An alternative choice is to make use of whiskey, like my bourbon steak recipe.
- Heavy Cream – I don’t suggest changing heavy cream with complete milk, as milk is extra more likely to curdle within the warmth. Splurge slightly!
Ought to I Sear With Oil or Butter?
As you possibly can see above, this recipe makes use of each! Butter has taste, however a low smoke level makes it extra more likely to burn in a sizzling pan. In the meantime, oil is greatest for getting an ideal sear on the steak. Heating butter with the oil helps to maintain it from smoking, so that you get the perfect of each worlds: a flavorful, completely seared steak with buttery caramelized edges.
How you can Pan Sear a Steak
The important thing to pan searing is the suitable pan. I really like my forged iron skillet for cooking steak, which heats evenly and will get a very nice sear. The subsequent vital factor is the temperature: get your skillet HOT, sizzling sufficient so the steak sizzles as quickly because it hits the floor. Then, don’t contact it. I’ll stroll you thru the steps:
- Put together the steaks. Season the steaks liberally with salt and pepper on either side.Â
- Sauté. Take out your pan and get the rosemary and smashed garlic cloves sautéing in oil and butter over medium-high warmth.
- Cook dinner the steaks. To sear your steaks, add the seasoned steaks to the pan, and don’t. Do. Something! Let the primary facet sizzle and sear till it’s browned, flip as soon as, and sear the opposite facet. I normally do about 4 minutes all sides for medium-rare. No matter you do, resist the urge to flip the steaks greater than as soon as.
- Relaxation. The subsequent vital step: relaxation the steak exterior of the pan for 5-10 minutes. Resting is vital to a juicy steak that cuts like butter, so don’t skip it. In the meantime, make a fast cognac sauce. See under.
How Lengthy Ought to You Pan Fry Steak?
Whereas cooking instances work as a ballpark, since steaks can range in measurement and thickness, the easiest way to know {that a} steak is finished to your liking is to verify the interior temperature with an instant-read meat thermometer.
- 170ºF for properly achieved
- 140ºF for uncommon
- 145ºF for medium-rare
- 160ºF for medium
Simple Cognac Pan Sauce
Whereas the steak rests, you’ll have loads of time to make a fast cognac cream sauce from the juices leftover within the pan. I prefer to mild up the cognac to prepare dinner off the alcohol beforehand, utilizing a method referred to as flambéeing.
It sounds fancy, however with slightly care, it’s truly very straightforward. Right here’s the way to make a silky cream sauce to go along with your pan seared steak:
- Add the cognac. With the empty skillet off the warmth, pour within the cognac. Now, for the enjoyable half: Stand again, and use a lighter to ignite the alcohol within the pan. Maintain the pan at arm’s size and provides it a shake whereas the flames die out because the alcohol cooks off.
- Make it creamy. Now, place the skillet again on the warmth and add the heavy cream. Let the sauce simmer and thicken. Style for seasoning on the finish, and drizzle it over the steak. Bon appétit!
If you happen to’re on the lookout for extra tasty sauces to serve with this steak, borrow the peppercorn pan sauce from my steak au poivre or do that pan seared steak with mushroom sauce.
Necessary Be aware
NEVER stand over the skillet whereas igniting the alcohol, and maintain the pan away from you when you shake it afterward. If you happen to’re actually not comfy with flambéeing, be happy to skip this step and simmer the cognac within the pan for a couple of minutes as a substitute. Security first! And the sauce will nonetheless end up scrumptious.
Ideas for Cooking the Excellent Steak
- Convey the steaks to room temperature. Keep in mind to take your steaks out of the fridge half-hour forward of cooking. This manner, they’ll prepare dinner by way of evenly.
- Test for doneness. Confer with my information above to know when your pan fried steak is finished to your liking. It’s worthwhile investing in an instant-read thermometer to verify the interior temperature. Plus, you need to use it to verify the whole lot from rooster to pork chops for doneness in future meals.
- Relaxation the steak after cooking. Relaxation the steak for a minimum of 5 minutes after it’s out of the pan. This lets the juices redistribute all through the meat, for tremendous tender slices.
- Extra cooking strategies. If you happen to’d want cooking with the oven as a substitute, try my oven grilled steak. I even have a recipe for air fryer steak which you can attempt, or, see my grilled flank steak for a simple grilling technique.
How you can Retailer and Reheat Leftovers
- Refrigerate. Retailer any leftover steak and sauce in an hermetic container within the fridge for as much as 3 days. I take pleasure in leftover steak in sandwiches, wraps, and even over pasta.
- Reheat. Warmth the steak in a skillet, or the oven at 350ºF till it’s heat all through.
- Freeze. You possibly can freeze this pan seared steak for as much as 3 months. Thaw the steak within the fridge in a single day earlier than reheating.
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Season the steaks. Put together the steaks by seasoning them with salt and pepper. Liberally salt the steaks on all sides. Put aside.
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Sauté the aromatics. Add butter, olive oil, rosemary, and garlic cloves to a forged iron skillet and soften the butter over medium-high warmth.
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Pan sear the steaks. Add the steaks to the skillet. Sear till the steak is browned on either side and cooked to your required doneness (about 4 minutes per facet for medium-rare). Switch the steaks and garlic to a reducing board and let the steak relaxation for a couple of minutes. Discard the rosemary sprig.
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Flambé. Subsequent, take the skillet off the warmth. Slowly pour the cognac into the recent pan. Ignite the alcohol with a lighter and shake the pan till the flames die out. DO NOT stand above the pan when lighting up the cognac. Stand again so far as doable, whereas holding on to the deal with.
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Make it creamy. Return the skillet over medium warmth and add the cream to the cognac. Convey the combination to a simmer and whisk till the sauce thickens. Style for seasonings and regulate accordingly, then take away from the warmth.
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Serve! Slice up the steaks (optionally available) and pour about 2 tablespoons of cognac sauce over every steak when serving.
Information for Steak Doneness
Please use a meat thermometer to take the interior temperature on the thickest a part of the steaks:
- 140ºF for RARE
- 145ºF for MEDIUM RARE
- 160ºF for MEDIUM
- 170ºF for WELL DONE
Energy: 783kcal | Carbohydrates: 5g | Protein: 27g | Fats: 62g | Saturated Fats: 36g | Ldl cholesterol: 262mg | Sodium: 211mg | Potassium: 501mg | Fiber: 0g | Sugar: 0g | Vitamin A: 2100IU | Vitamin C: 2.6mg | Calcium: 120mg | Iron: 1.9mg
Dietary data is an estimate and offered as courtesy. Values might range in line with the components and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
