This recipe shows you how to cook a perfect steak—juicy, flavorful, and with a beautiful sear—and then elevate it with delicious homemade sauces. It's a complete culinary adventure, and it's way easier than you think! Remember that time I tried to make a soufflé? That was a disaster. This is way easier.
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I love to experiment with different sauces—from classic chimichurri to a creamy mushroom sauce, or even a spicy peppercorn sauce. The possibilities are endless! Feel free to use your favorite store-bought sauces, or try making your own—it's surprisingly simple and adds a real personal touch. Remember, I'm here to share my passion for steak with you, and I mean it!
Required Equipments
- Large skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- Meat thermometer
Steak-with-Sauces
Learn how to pan-sear a delicious steak to perfection and create a few tasty sauces to complement it. It's a restaurant-quality meal you can make at home.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 1 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Pat the steak dry with paper towels. This is super important for a good sear! Trust me on this one. Don't skip it.
- Season generously with salt and pepper. I like to use kosher salt—it has a great flavor and texture. You can add other seasoning blends too, as long as you're not afraid to experiement!
- Heat a large skillet over high heat. Add about 1 tablespoon of oil—I prefer avocado oil for its high smoke point. The pan should be screaming hot before you add the steak.
- Carefully place the steak in the hot skillet. Don't overcrowd the pan; if needed, sear in batches. For a good sear, you don't want to move the steak at all for at least 2 minutes per side.
- Sear the steak for 2-3 minutes per side, until a deeply golden-brown crust has formed. Now, reduce the heat to medium. Seriously, turn that burner down. I've made this mistake before. It's way easier to fix a bit of undercooking than to fix a burnt steak...
- Continue cooking the steak until it reaches your desired doneness. Use a meat thermometer to check: Rare is 125°F, Medium-rare is 130-135°F, Medium is 135-140°F, Medium-well is 140-145°F, and Well-done is 145°F and above. Your preferences will always win. I know I'm not making any judgements here.
- Remove the steak from the skillet and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. This step is vital; I am being completely serious here.
- While the steak rests, prepare your sauces. Let’s get creative here! I could talk about this part all day. What are your favorite sauces?
📝 Notes
- For a richer flavor, marinate your steak for a couple of hours before cooking. Go for it. Seriously.
- Don't forget to let the steak rest!
- Adjust cooking times depending on the thickness of your steak and desired doneness. Use a meat thermometer for precise cooking.
🍎 Nutrition
Calories: 350kcal
Protein: 30g
Fat: 25g
Carbohydrates: 0g
Fiber: 0g
Calcium: 20mg
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