Pan Seared Steak With Balsamic Herb Cream Sauce
We found this recipe on Carl's Bad Cravings. "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!"
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
- 2 10 -12 oz. each top sirloin steaks 1 1/2“ thick, room temperature*
- Coarsely ground salt and pepper
- 1 tablespoon Vegetable oil
- 3 tablespoon unsalted butter
- 1 sprig of rosemary (optional)
- 3 garlic cloves, peeled, left whole
- 2 tablespoon minced shallot
- 1 garlic clove, minced
- 1/2 cup low sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoon chopped fresh chives
- 1 1/2 tablespoon chopped fresh parsley
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature.
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.
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…
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.
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°.
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.
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.
- 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.
- 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.
*It is important to note the thickness of your steak and alter cooking time if needed. Use PRIME cut steak for the juiciest, most flavorful steak (I find mine at Costco). Choice is also acceptable but avoid Select or Standard cuts. If you need to use a less expensive cut of steak, consider marinating beforehand.
*You can also use 4 6-8 oz. steaks but be sure to use a 12 inch skillet in order to not crowd the steaks. Cooking time should be about the same if they are 1 1/2" thick.
**The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes for safety.
***The balsamic is light so if you prefer a stronger tang, feel free to add more to taste after your sauce is complete.