When you are craving a good steak, nothing enhances that experience like a delicious sauce. Grilling is always a great way to cook a steak but pan searing allows you to use all the browned bits (fond) in the pan to make a rich sauce. It’s kind of like the trade off when you grill your thanksgiving turkey but it’s complicated to make gravy. So today we are going show you how to pan sear a steak and make a simple sauce for it.
INSTRUCTIONS
Heat the pan until it is hard to hold your hand above the middle. Add steak and listen for the sizzle. Be patient - You will be rewarded with a delicious crust on your steak if you are patient.
After approximately 3 minutes on one side, turn your steak over and sear the other side. The timing on this will vary a lot depending on the size and thickness of your steak. You can test the steak for doneness with a meat thermometer or you can learn how to feel the steak for doneness. (see notes)
Your steak will finish cooking while it rests - approximately 5 minutes - again depending on the size of your steak. It is important to rest meat before cutting into it to ensure the juice stays in the meat and does not spill out onto your plate.
Pour 1/4 cup red wine into the pan to deglaze. Simmer to reduce and until you can no longer smell alcohol.
Add a generous spoonful of McEvoy Ranch Roasted Red Pepper Tapenade, some creme fraiche and let simmer until smooth and combined.
Place rested steak on top of green salad, and pour pan sauce over it. The sauce and pan juices from the steak will dress the greens which will be so delicious to eat with the steak.
Add a sprinkle of fresh herbs for color and brightness.
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Extra Virgin Olive Oil
