This pan seared steak recipe is the best technique 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 wonderful sauces! For one more simple recipe, try my coulotte steak and smothered steak, subsequent.
This pan seared steak recipe is my go-to dinner when it’s simply my husband and I at residence. It’s the final word dinner for 2, and pan searing needs to be the best technique to prepare dinner a steak. The strategy 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 Finest Pan Seared Steak Recipe?
- Steak for 2. This two-serving recipe is ideal for a date evening in once 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 substances to whip up a fast cognac cream sauce that rivals any restaurant. Cognac in cooking? Formally a fan.
- Foolproof. Even for those who’ve by no means pan seared a steak earlier than, you’ll have the approach 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 scorching pan, and a brief relaxation afterward. Simple peasy.
Elements You’ll Want
The great factor about this recipe is that these flavorful steaks don’t want a complete lot of seasoning. The truth is, with a good-quality steak, much less is extra. I’ve included some notes under, and you’ll discover a printable substances record 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 must 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. Another choice is to make use of whiskey, like my bourbon steak recipe.
- Heavy Cream – I don’t suggest changing heavy cream with entire milk, as milk is extra prone to curdle within the warmth. Splurge just a little!
Ought to I Sear With Oil or Butter?
As you’ll be able to see above, this recipe makes use of each! Butter has taste, however a low smoke level makes it extra prone to burn in a scorching 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 one of the best of each worlds: a flavorful, completely seared steak with buttery caramelized edges.
Find out how to Pan Sear a Steak
The important thing to pan searing is the proper 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, scorching 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 each side.
- 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 aspect sizzle and sear till it’s browned, flip as soon as, and sear the opposite aspect. I often do about 4 minutes both 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 outdoors of the pan for 5-10 minutes. Resting is essential 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 occasions work as a ballpark, since steaks can differ in measurement and thickness, one of the best ways to know {that a} steak is completed to your liking is to test the interior temperature with an instant-read meat thermometer.
- 170ºF for effectively executed
- 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 gentle up the cognac to prepare dinner off the alcohol beforehand, utilizing a way referred to as flambéeing.
It sounds fancy, however with just a little care, it’s really very simple. Right here’s find out how to make a silky cream sauce to go together 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!
For those who’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 Word
NEVER stand over the skillet whereas igniting the alcohol, and maintain the pan away from you whilst you shake it afterward. For those who’re actually not comfy with flambéeing, be at liberty 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 prove scrumptious.
Suggestions for Cooking the Good Steak
- Deliver the steaks to room temperature. Bear in mind to take your steaks out of the fridge half-hour forward of cooking. This manner, they’ll prepare dinner by means of evenly.
- Test for doneness. Check with my information above to know when your pan fried steak is completed to your liking. It’s worthwhile investing in an instant-read thermometer to test the interior temperature. Plus, you need to use it to test all the things from hen to pork chops for doneness in future meals.
- Relaxation the steak after cooking. Relaxation the steak for no less than 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. For those who’d favor cooking with the oven as a substitute, try my oven grilled steak. I even have a recipe for air fryer steak that you would be able to strive, or, see my grilled flank steak for a straightforward grilling technique.
Find out how to 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 get pleasure from 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 may 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 each side and cooked to your required doneness (about 4 minutes per aspect for medium-rare). Switch the steaks and garlic to a slicing 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. Deliver the combination to a simmer and whisk till the sauce thickens. Style for seasonings and alter accordingly, then take away from the warmth.
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Serve! Slice up the steaks (elective) 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 information is an estimate and offered as courtesy. Values might differ in accordance with the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
