Pan-Seared Inexpensive Steak
By America's Test KitchenPublished on April 19, 2012
Time
50 minutes
Yield
Serves 4
Ingredients
Mustard-Cream Pan Sauce
1 medium shallot, minced (about 3 tablespoons)2 tablespoons dry white wine ½ cup low-sodium chicken broth 6 tablespoons heavy cream 3 tablespoons whole-grain Dijon mustardSteak
2 tablespoons vegetable oil 2 boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 ¼ inches thickBefore You Begin
A pan sauce can be made while the steaks rest after cooking (see related recipes); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the steaks. To serve two instead of four, use a 10-inch skillet to cook a 1-pound steak and halve the sauce ingredients. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare or medium because the texture is firmer and not quite so chewy.
Instructions
- Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steaks with salt and pepper. Place steaks in skillet; cook, without moving steaks, until well browned, about 2 minutes. Using tongs, flip steaks; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).
- Transfer steaks to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes. Meanwhile, prepare pan sauce, if making.
- Using sharp knife, slice steak about 1/4 inch thick against grain on bias, arrange on platter or on individual plates, and spoon sauce (if using) over steak; serve immediately.
- After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 1/4 cup, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper. Spoon sauce over sliced steak.
for the steak
for the sauce
Time
50 minutesYield
Serves 4Ingredients
Mustard-Cream Pan Sauce
1 medium shallot, minced (about 3 tablespoons)
2 tablespoons dry white wine
½ cup low-sodium chicken broth
6 tablespoons heavy cream
3 tablespoons whole-grain Dijon mustard
Steak
2 tablespoons vegetable oil
2 boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 ¼ inches thick
Ingredients
Mustard-Cream Pan Sauce
1 medium shallot, minced (about 3 tablespoons)
2 tablespoons dry white wine
½ cup low-sodium chicken broth
6 tablespoons heavy cream
3 tablespoons whole-grain Dijon mustard
Steak
2 tablespoons vegetable oil
2 boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 ¼ inches thick
Ingredients
Mustard-Cream Pan Sauce
1 medium shallot, minced (about 3 tablespoons)
2 tablespoons dry white wine
½ cup low-sodium chicken broth
6 tablespoons heavy cream
3 tablespoons whole-grain Dijon mustard
Steak
2 tablespoons vegetable oil
2 boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 ¼ inches thick
Before You Begin
A pan sauce can be made while the steaks rest after cooking (see related recipes); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the steaks. To serve two instead of four, use a 10-inch skillet to cook a 1-pound steak and halve the sauce ingredients. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare or medium because the texture is firmer and not quite so chewy.
Instructions
- Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steaks with salt and pepper. Place steaks in skillet; cook, without moving steaks, until well browned, about 2 minutes. Using tongs, flip steaks; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).
- Transfer steaks to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes. Meanwhile, prepare pan sauce, if making.
- Using sharp knife, slice steak about 1/4 inch thick against grain on bias, arrange on platter or on individual plates, and spoon sauce (if using) over steak; serve immediately.
- After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 1/4 cup, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper. Spoon sauce over sliced steak.
for the steak
for the sauce
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