Cast-Iron Seared Steak with Herb Pan Sauce
Cast-Iron Seared Steak with Herb Pan Sauce
Ingredients
For the Steak
- 2 boneless ribeye or New York strip steaks, 1 1/2-inch thick
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grapeseed oil
For the Herb Pan Sauce
- 4 tablespoons unsalted butter, divided
- 1 shallot, finely minced
- 2 garlic cloves, minced
- 1/4 cup dry red wine, such as Cabernet Sauvignon
- 1/2 cup beef broth
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
Instructions
- 1
Remove steaks from the refrigerator at least 30 minutes, and up to 1 hour, before cooking to allow them to come to room temperature. Pat the steaks thoroughly dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper.
⏱️ 20 min
- 2
Heat a heavy-bottomed cast-iron skillet over high heat for 5-7 minutes until it is smoking slightly. Add the grapeseed oil to the hot skillet, swirling to coat the bottom.
⏱️ 5 min
- 3
Carefully place the seasoned steaks in the hot skillet. Sear undisturbed for 2-3 minutes per side for a medium-rare steak, or longer for desired doneness, until a deep brown crust forms. Use tongs to sear the edges for 30 seconds each.
⏱️ 6 min
- 4
Reduce heat to medium. Add 2 tablespoons of unsalted butter, the fresh thyme, and rosemary sprigs to the skillet. Tilt the skillet slightly and, using a large spoon, continuously baste the steaks with the melted butter and herb mixture for 1-2 minutes, until an internal temperature of 125-130°F is reached for medium-rare.
⏱️ 2 min
- 5
Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for at least 5-10 minutes. This is crucial for juicy steaks, allowing the juices to redistribute.
⏱️ 10 min
- 6
While the steaks rest, prepare the pan sauce. Discard the herb sprigs from the skillet. Add the minced shallot to the skillet with any remaining butter and drippings. Sauté over medium heat for 1-2 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 3 min
- 7
Deglaze the skillet by pouring in the dry red wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 1-2 minutes. Pour in the beef broth and bring to a simmer, reducing slightly until the sauce thickens enough to coat the back of a spoon.
⏱️ 3 min
- 8
Remove the skillet from the heat. Whisk in the remaining 2 tablespoons of unsalted butter until melted and incorporated, creating a glossy sauce. Season the sauce with salt and pepper to taste.
⏱️ 1 min
- 9
Slice the rested steaks against the grain into thick slices. Serve immediately with the warm pan sauce spooned generously over the top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cast-Iron Seared Steak with Herb Pan Sauce
Ingredients
For the Steak
- 2 boneless ribeye or New York strip steaks, 1 1/2-inch thick
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grapeseed oil
For the Herb Pan Sauce
- 4 tablespoons unsalted butter, divided
- 1 shallot, finely minced
- 2 garlic cloves, minced
- 1/4 cup dry red wine, such as Cabernet Sauvignon
- 1/2 cup beef broth
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
Instructions
- 1
Remove steaks from the refrigerator at least 30 minutes, and up to 1 hour, before cooking to allow them to come to room temperature. Pat the steaks thoroughly dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper.
⏱️ 20 min - 2
Heat a heavy-bottomed cast-iron skillet over high heat for 5-7 minutes until it is smoking slightly. Add the grapeseed oil to the hot skillet, swirling to coat the bottom.
⏱️ 5 min - 3
Carefully place the seasoned steaks in the hot skillet. Sear undisturbed for 2-3 minutes per side for a medium-rare steak, or longer for desired doneness, until a deep brown crust forms. Use tongs to sear the edges for 30 seconds each.
⏱️ 6 min - 4
Reduce heat to medium. Add 2 tablespoons of unsalted butter, the fresh thyme, and rosemary sprigs to the skillet. Tilt the skillet slightly and, using a large spoon, continuously baste the steaks with the melted butter and herb mixture for 1-2 minutes, until an internal temperature of 125-130°F is reached for medium-rare.
⏱️ 2 min - 5
Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for at least 5-10 minutes. This is crucial for juicy steaks, allowing the juices to redistribute.
⏱️ 10 min - 6
While the steaks rest, prepare the pan sauce. Discard the herb sprigs from the skillet. Add the minced shallot to the skillet with any remaining butter and drippings. Sauté over medium heat for 1-2 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 3 min - 7
Deglaze the skillet by pouring in the dry red wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 1-2 minutes. Pour in the beef broth and bring to a simmer, reducing slightly until the sauce thickens enough to coat the back of a spoon.
⏱️ 3 min - 8
Remove the skillet from the heat. Whisk in the remaining 2 tablespoons of unsalted butter until melted and incorporated, creating a glossy sauce. Season the sauce with salt and pepper to taste.
⏱️ 1 min - 9
Slice the rested steaks against the grain into thick slices. Serve immediately with the warm pan sauce spooned generously over the top.
⏱️ 1 min