Pan Fried Steak with Sauce
Elevate your dinner table with this indulgent Pan-Fried Steak with Sauce recipe that combines a perfectly seared ribeye steak with a rich, creamy pan sauce bursting with flavor. Using simple ingredients like smashed garlic, fresh thyme, and Dijon mustard, you'll create a velvety sauce that enhances the steak's natural juiciness. The cast-iron searing method guarantees a golden crust, while a buttery basting technique ensures maximum tenderness. Finished with a luxurious sauce made from beef stock, heavy cream, and shallots, this dish is perfect for a romantic dinner for two or a special occasion meal. Serve it with a garnish of fresh parsley for a restaurant-quality presentation in your own kitchen.
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Recipe Information
Ingredients
- 2 steaks (about 1-inch thick) ribeye steak
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves, smashed garlic cloves
- 4 sprigs fresh thyme
- 1 small, finely chopped shallot
- 1 cup beef stock
- 0.25 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon, chopped (optional for garnish) fresh parsley
Instructions
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season both sides of the steaks generously with kosher salt and black pepper.
Heat a large skillet (preferably cast iron) over medium-high heat. Add olive oil and let it heat until shimmering.
Place the steaks in the pan and sear for 3-4 minutes on each side for medium-rare, or adjust cooking time for your desired doneness. Avoid overcrowding the pan—work in batches if necessary.
Add 2 tablespoons of butter to the pan, along with smashed garlic cloves and thyme sprigs. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly to baste them.
Remove the steaks from the pan and transfer them to a cutting board. Cover loosely with foil and let them rest for 5-10 minutes.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of butter. Sauté the chopped shallot until softened, about 2-3 minutes.
Deglaze the pan by adding the beef stock, scraping up the browned bits from the bottom of the pan. Simmer until reduced by half, about 5 minutes.
Stir in the heavy cream and Dijon mustard, then cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Taste the sauce and adjust seasoning with salt and pepper as needed.
Slice the rested steaks against the grain and serve with the pan sauce poured over the top. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.3 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 130 mg | 10% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1704 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
