Skillet Steak with Easy Pan Sauce

Name: Skillet Steak with Easy Pan Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 steaks (1–1½ lbs.) such as sirloin, filet, boneless rib eye, or New York strip; 1 tablespoon plus 1 teaspoon Super Special Prime; 1 tablespoon vegetable oil; 4 tablespoons (½ stick) cold unsalted butter; 1 shallot, finely chopped; 2 garlic cloves, crushed and peeled; 2 sprigs rosemary or thyme; ½ cup dry white wine; 2 tablespoons Dijon mustard; 2 teaspoons Worcestershire sauce

Even though we don’t believe that grilling has a “season,” (we’ve been known to fire up a chimney of coals when it’s snowing), searing a steak indoors on a cast iron skillet has its own distinct appeal–especially when it’s seasoned with Super Special Prime. Direct contact with the ripping hot surface of the pan gives the steak a fantastic crust. The method also allows you to transform the savory pan drippings into an easy, restaurant-worthy pan sauce.

The following recipe works with any of your favorite cuts, from a filet to a NY Strip, but it also makes the most of budget cuts like top round, bottom sirloin, flank steak or even boneless short ribs. To round out the meal, you don’t need more than bread, a green salad, and a great bottle of red.

Skillet Steak with Easy Pan Sauce

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Servings

Prep Time

10 minutes

Cook Time

15 minutes

The sauce comes together quickly while the steak rests, so be sure to have all the ingredients at hand before you start cooking. If your steak is more than an inch thick, or it has a fat cap, finish cooking the meat by searing the sides until they’re browned. The following directions are for a medium-rare steak, adjust the cook time as desired if you prefer more or less doneness.

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Ingredients

2 steaks (1–1½ lbs.) such as sirloin, filet, boneless rib eye, or New York strip
1 tablespoon plus 1 teaspoon Super Special Prime
1 tablespoon vegetable oil
4 tablespoons (½ stick) cold unsalted butter
1 shallot, finely chopped
2 garlic cloves, crushed and peeled
2 sprigs rosemary or thyme
½ cup dry white wine
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce

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Directions

Remove the steak from the fridge 30 minutes (or up to an hour) before you plan to cook. Pat the steak dry with paper towels, and then season all sides with Super Special Prime, pressing the blend so it adheres to the meat.
Heat a cast iron skillet over medium heat. When the skillet is very hot, pour the oil into the skillet and swirl to coat. Using tongs, gently lay the steaks in the skillet and cook until the undersides develop a deeply browned crust, about 5 minutes.
Flip the steaks and cook until the reverse sides are equally browned, and an instant-read thermometer inserted into the thickest part registers 120°, about 5 more minutes. Remove skillet from heat and transfer the steak to a cutting board to rest.
Slice the butter into 4 tablespoons.
Using paper towels, blot skillet to soak up any blackened oil, but leave the browned bits. Place the skillet over medium-low heat and add the shallot, garlic, herb sprigs and 2 Tbsp. cold butter. Swirl skillet to melt butter and cook, stirring often with a whisk, until shallot is golden brown, 2–3 minutes. Pour in the wine and whisk to incorporate all the crispy bits. Whisk in the Dijon mustard and Worcestershire sauce until smooth.
Remove skillet from heat, add remaining 2 Tbsp. cold butter and whisk until the sauce is smooth and thick, about 1 minute. Taste sauce and adjust salt and pepper as desired. Cut steak against the grain into ½"-thick slices and arrange on a platter. Discard garlic cloves and herb sprigs; spoon pan sauce over steak and serve.