Pan Sauce with Steak
Elevate your next steak dinner with this mouthwatering Pan Sauce with Steak recipe, featuring perfectly seared ribeye, filet mignon, or strip steak paired with a luscious, flavor-packed sauce. This recipe transforms simple pantry staples—like garlic, shallots, red wine or beef broth, and butter—into a rich, velvety pan sauce that's infused with the savory essence of the browned steak drippings (fond). Ready in just 30 minutes, this dish strikes the perfect balance of elegance and ease, making it ideal for date nights, dinner parties, or a luxurious weeknight meal. Add a splash of heavy cream for an even silkier finish, and garnish with fresh thyme or rosemary to impress your guests. Serve warm over the tender, juicy steak for a truly restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 pieces steak (ribeye, filet mignon, or strip steak)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 medium shallot, finely diced
- 1 cup dry red wine or beef broth
- 2 tablespoons heavy cream (optional)
- 1 sprig fresh thyme or rosemary (optional, for garnish)
Instructions
Pat the steaks dry with paper towels and season both sides generously with salt and black pepper.
Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add olive oil and let it heat until shimmering.
Place the steaks in the skillet and sear for 3-4 minutes on each side, flipping once, until a deep brown crust forms. Adjust the cooking time depending on your desired level of doneness.
Remove the steaks from the skillet and transfer to a plate. Tent loosely with foil to let them rest.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and diced shallot, sautéing for 1-2 minutes until softened and fragrant.
Deglaze the pan by pouring in the red wine or beef broth, scraping the bottom of the skillet with a wooden spoon to release the flavorful browned bits (fond).
Let the liquid simmer and reduce by half, about 4-5 minutes, stirring occasionally.
If desired, stir in the heavy cream and let the sauce simmer for another 1-2 minutes to thicken slightly.
Taste the sauce and adjust seasoning with a pinch of salt or pepper if necessary.
Return the steaks to the skillet, spooning the pan sauce over the meat to coat. Cook for 1-2 minutes to warm them through if needed.
Serve the steaks immediately, drizzled with pan sauce, and garnish with fresh thyme or rosemary if desired.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2681 mg | 117% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.0 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1202 mg | 26% | |
*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.
