Pan-Seared Steak with Pan Sauce

For a perfect steak of any kind, you really need to start with a good quality, high-grade cut of beef. For a perfect pan-seared steak, a good rib eye or sirloin are our recommended choices - and try to select a thick steak (at least 1½" thick). Look for marbling (little spider veins of fat that are weaved throughout the meat, resulting in a more tender cooked steak) and try to avoid cuts that have large pieces of outside fat or gristle running through it. Don’t be shy about asking your butcher - even at your local supermarket - for exactly the cut of beef you need!

1 (1½ lbs) rib eye steak or sirloin steak, bone-in or boneless, cut to at least 1½" thick
sea salt
black pepper, freshly ground
2 tsp. extra-virgin olive oil
3 Tbsp. butter
2 cloves garlic, peeled, left whole
few sprigs fresh parsley, including stems

Pan Sauce:
wine
stock (chicken, beef, veal, etc.)
butter

Salt and pepper one side of the steak.

Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you don’t get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.

Right after you flip the steak for the first time, with a spoon or small ladle, keep basting the melted butter over the steak. Baste continually for the full two minutes (tilt pan a little if you have to, to get the butter onto the spoon).

After two minutes on each side, keep flipping and basting the steak each time leaving the steak for 30 seconds before turning. Test the steak with the poke test (see note below) and remove at medium rare at about the five to six minute mark of total cooking time. Cook a minute or two longer for medium to well. A thicker steak (such as a sirloin) may take longer.

Turn off the heat and baste one more time. Leave the steak in the pan loosely covered with foil for 10 minutes and allow to rest before cutting. Baste one more time, and remove to a cutting board. Let it rest while you make the pan sauce (5-10 minutes)

Deglaze the pan with a little wine, then add stock and simmer for a few minutes to reduce the drippings. Add a Tbsp. or two of butter to thicken for a nice pan sauce.

Either cut the steak in half for each serving or for a nicer presentation, slice on the bias. Serve with pan sauce.

Cook's Notes: To test the meat for doneness, we use what is called the ‘poke test’. Make a tight fist and feel the flesh just below your thumb into the palm of your hand. Firm is how well-done steak will feel. Loosen your grip a bit and feel the same spot. That will be medium-rare. Loosen your grip all the way and that is blood-rare. Now poke your finger into the thickest part of the meat and compare it to your palm for the perfect level of doneness that you desire.