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Pan Seared Steak with Balsamic Herb Cream Sauce
Easy Pan Seared Steak with a deeply caramelized seared crust and the most amazing Balsamic Herb Cream Sauce - perfect for Valentine's Day! I've included step by step instructions, tips and tricks to achieve melt in your mouth, restaurant quality pan seared steak right in your own home even if you have never made steak before!
👥 2 Servings⏱️ Prep & Cook: 23 min⏳ Prep: 5 min🔥 Cook: 18 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pan
- cutting board
📝 Preparation Steps
1
STEAK
2
Remove steaks from refrigerator ⏱️ 60 minutes before cooking to bring to room temperature.
3
Pat steaks dry with paper towels. GENEROUSLY season steaks on all sides with freshly cracked salt and pepper, pressing salt and pepper into steaks so it sticks.
4
Heat CAST IRON SKILLET over high heat. Add vegetable oil. When it starts to smoke, reduce heat to medium-high and add steaks. Cook for ⏱️ 4 minutes without moving (SET TIMER). Add butter, garlic and rosemary. Flip steaks with tongs (NOT a fork, you don’t want to pierce your steak), and continue to cook for 4 more minutes. MEANWHILE…
Vegetable oil1 tablespoon
5
Right after you flip the steaks, spoon melted butter over the steaks. Continue to baste steaks for the remaining cooking time, tilting the pan as needed to spoon the butter.
6
Check the internal temperature of the steaks after they have cooked a total of ⏱️ 8 minutes (they should be medium rare at this point). You want the temperature to register 5°F lower than the desired doneness (steaks will continue to cook after removing from skillet): For Medium Rare: 130°-140°, Medium: 140°-145°, Medium Well: 150°-160°.
7
If you wish to continue to cook your steaks, reduce heat to medium and continue to cook steaks to desired temperature, about 3-7 more minutes, flipping one more time and continuing to baste.
8
Transfer steaks to cutting board, and baste one more time. Loosely tent with foil. Let rest at least ⏱️ 10 minutes before slicing against the grain.
9
SAUCE
10
Remove rosemary and garlic from skillet. Drain off all but 1 tablespoon fat/juices. Heat over medium high heat. Add shallot and sauté one minute. Add garlic and sauté ⏱️ 30 seconds. Add chicken broth and simmer, stirring occasionally for ⏱️ 3 minutes to reduce to about 1/4 cup.
minced shallot2 tablespoons
11
Stir in heavy cream, balsamic vinegar and Dijon. Simmer until slightly thickened, about ⏱️ 2 minutes. Remove from heat and stir in 1 tablespoon butter until melted followed by fresh chives and fresh parsley. Season with salt and pepper to taste if desired. Pour over steak or serve along side.
balsamic vinegar1 tablespoonSalt and pepper to taste
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