Pan-Seared Steak with Sautéed Vegetables
Equipment
Large stainless steel skillet or cast iron skillet, instant-read thermometer, wire rack and rimmed baking sheet (optional)
YIELD:
3 servings
ACTIVE COOKING TIME:
30 minutes
TOTAL TIME:
2 hours and 30 minutes
Section 1: Ingredients
Pan-Seared Steak
2 (1 ½- to 2-inches thick) ribeye, strip, porterhouse, or T-bone steaks about 1 pound (450g) each.
Kosher salt, to taste
2 tbsp. (30ml) any high smoke point oil (i.e. avocado, peanut, canola, sunflower)
Freshly ground black pepper, to taste
Optional: 2 tbsp. (30g) butter (if pan-searing)
Optional: A few thyme sprigs or rosemary
Optional: 2 shallots, thinly sliced
Optional: Sprinkle of flaky salt
Sautéed Vegetables
¼ cup (57g) unsalted butter
2 tbsp. olive oil
3 cloves garlic, minced
350g (approx. 3 large mushroom caps) portobello mushrooms, sliced
230g (½ lbs.) small asparagus, trimmed
72g (approx. 9 pieces) baby corn
5 cherry tomatoes, halved
Salt, to taste
Freshly ground black pepper, to taste
Section 2: Directions
Pan-Seared Steak and Sautéed Vegetables
1. |
Pat steaks dry with paper towels. Season both sides liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place on a plate or on a rack over a baking sheet in the refrigerator overnight. Remove from refrigerator at least 40 minutes before cooking
2. |
In a large stainless-steel or cast iron skillet, heat oil over high heat until heavily smoking. Season steaks with freshly ground black pepper pepper, add to pan, and cook, flipping frequently with tongs until well browned on all sides (including edges, which you can sear by holding steaks sideways with tongs) and the internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium (steak will continue to cook for a bit afterward), 6 to 12 minutes depending on thickness.
3. |
Add butter and optional aromatics to pan and continue to cook, flipping often, for an additional 2 minutes. Remove from pan and let rest in a warm place for at least 5 minutes before serving.
4. |
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, mushrooms, and baby corn and cook for 13-15 minutes or until tender and crisp. Add halved cherry tomatoes on the side.
5. |
To serve: Ensure your plate is warm and your steak is sliced across the grain. Serve sautéed vegetables with cherry tomatoes on the side. Optionally, top sliced steak with flaky salt.
Storage and Leftovers
Keep cooled leftovers in an airtight container in the fridge for up to three to five days. Reheat vegetables in the microwave until just heated through.
Grab a wire rack set in a rimmed baking sheet. This will help distribute heat evenly around the entire steak without you having to flip it. Put the steak on the rack and pop it in the oven for about 25 to 30 minutes, or until the internal temperature reaches about 100-110°F.
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