Pan Fried Steak With Sauce Recipes

PAN-FRIED STEAK WITH MARSALA SAUCE

Steps:

• Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
• Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
• Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
• Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

PAN FRIED STEAK WITH SAUCE

Steps:

• Rub salt and pepper on both sides of steak.
• In large pan melt butter and brown steak well on both sides.
• (2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.
• Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.
• Add flour and cook for 1 minute.
• Add in beef stock, milk and horseradish.
• Reduce heat and simmer, stir for 5 minutes until sauce thickness.
• Add steak and juice, simmer for 5 minutes.
• Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.
• Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

PANFRIED STEAK WITH QUICK BARBECUE SAUCE

Steps:

• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add steak to skillet and sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to cutting board.
• Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add onion and garlic; sauté until tender, about 8 minutes. Add chili sauce, Worcestershire sauce, lemon juice and brown sugar. Simmer 3 minutes to blend flavors, stirring occasionally. Season sauce to taste with salt and pepper.
• Slice steak thinly. Arrange on platter. Spoon some sauce over. Serve, passing remaining sauce separately.

SIMPLE STEAK SAUCE

Steps:

• Once steaks are removed from skillet, return skillet to high heat. Add wine and simmer, scraping up browned bits from bottom of skillet, until reduced slightly.
• Swirl in butter and simmer 1 minute more. To serve, drizzle over steaks.

PAN FRIED STEAK WITH VEGETABLES

Steps:

• Pat 1-2 pinches of salt into each side of the steaks.
• Heat a large sauté pan or iron skillet to medium high.
• You'll want to avoid non-stick for this purpose and don't put any oil in the pan either, as we're going to want all those little bits that stick to the bottom of the pan for later.
• Place steaks in pan and let sear.
• DON'T YOU DARE POKE AT 'EM!
• Cook on each side to desired doneness-- when they're just underdone, remove from skillet, place on plate, and stick that plate in a 200°F oven to keep warm, and to rest.
• Heat olive oil in the same pan as you cooked your steaks inches.
• Add your mushrooms, shallots, garlic and a pinch of salt and few grinds of pepper and sweat at medium until tender, stirring occasionally.
• Raise heat to medium-high and add rosemary and asparagus and gently add red wine.
• Cover and let sit for 5 minutes.
• Uncover, and add tomato halves.
• Keep stirring occasionally until liquids have reduced to a syrupy texture.
• Squish 6-10 tomato halves with a fork (another reason to avoid non-stick pans for this) and add the butter in chunks randomly throughout the pan.
• Reduce heat to minimum and let the butter melt.
• Get the steaks out of the oven (carefully! that plate is gonna be hot!) and place one on each plate to be served.
• Using tongs or a slotted spoon, divide veggies between the two plates.
• Spoon some of that sauce over each plate, making sure to keep the portions equal (many arguments over 'who got more sauce' whenever we have this--trust me the extra care is warranted).
• Garnish with some parsley or rosemary sprigs and serve.

PAN FRIED HALIBUT STEAK WITH LIGHT GREEN SAUCE

Steps:

• Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
• Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
• Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.

PAN-FRIED SHELL STEAK

Steps:

• Pat dry steaks with paper towels. Season on both sides with salt and pepper. Heat a large skillet over high; melt butter, swirling to coat bottom of pan. Working in two batches, cook steaks 7 to 8 minutes for medium-rare, turning once. Transfer steaks to plates.
• Remove skillet from heat; add the water and scrape up browned bits from bottom of skillet with a wooden spoon. Season pan sauce with salt and pepper. Strain through a fine sieve, if desired, discarding solids. Serve steaks with sauce spooned over top. Garnish with watercress.
• It's quick work to make a sauce by adding liquid to the pan and scraping up the flavorful bits from the bottom of the hot skillet. If desired, use wine (red or white) or broth in place of water.