There’s nothing like a thick, juicy, tender, flavorful steak. I’ve come away from grilling on the grill (even though I have one in the house), because I really don’t like the burnt, tough exterior steaks can sometimes have; that I think takes away from the really good, expensive cuts you get at the butcher. Instead, I have been pan searing , which I think makes a day & night difference in the finished steak… no question.
Firstly, I buy my steaks from my favorite butcher, Butcher Boy. I’ve tried lots of butcher shops and none come close to their quality of meat. The offer top USDA Choice beef (moderate marbling), and their steaks and consistently tender, juicy, and flavorful.
Next, I take out of the refrigerator approx. 20 minutes before cooking, to let them get to room temperature before cooking. I season with a garlic pepper blend. In use my favorite All Clad stainless pan (no non-stick pan for this). With the heat on high, I add a little oil to the pan and let it get nice and hot (approx 3 minutes). I add steaks, reduce heat to medium high, and sear without moving steaks until browned, about 4 minutes. Using tongs, flip steaks and sear for 4 minutes more for rare, 5 minutes for medium rare and 6 minutes for medium. (I use a Thermapen digital thermometer to gauge the internal temperature whenever I make any type meat). Remove from pan to a platter and tent with foil to let rest and while you make the pan sauce.
Red Wine Mushroom Pan Sauce:
1 Tbsp canola or vegetable oil
4 oz. button mushrooms, sliced thin
1 small shallot, minced
1/2 c. dry red wine (such as Cabernet Sauvignon)
2 tsp brown sugar
1/2 c. low sodium chicken broth
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
3 Tbsp unsalted butter, cut into small pieces
1 tsp minced fresh thyme leaves, minced
salt & pepper
Pour off fat from skillet that steaks were cooked in. Add oil, over medium high heat until hot. Add mushrooms and cook until beginning to brown, 4 minutes. Add shallots and brown sugar and cook for 1 minute more. Increase heat to high, add red wine and broth, scraping bottom of skillet with wooden spoon or silicone spatula to loosen any browned bits. Cook on medium high heat until liquid is reduced to approx. 1 cup, about 6 minutes. Add vinegar & mustard and any juices from resting steaks; cook until thickened, about 1 minute. Off heat, whisk in butter and thyme; season with salt & pepper. Spoon sauce over steaks and serve immediately.
You can eliminate the mushrooms and just make this sauce a red wine pan sauce also.
Pan sauce adapted from Cooks Illustrated.