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Ava’s Pan Seared Steak

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 3-4

This is how my daughter loves to cook up a steak. She is a serious meat lover and when she puts this dish together, it honestly brings me such joy. Cook the steak and serve without the sauce to save time.

Ingredients

2 tablespoons black peppercorns

16-20 medium baby red potatoes

2 tablespoons extra-virgin olive oil

Kosher salt

2 ribeye steaks, 14 ounces each

1 tablespoon unsalted butter

5 medium shallots, minced

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

1 cup beef stock

Maldon salt

Yield: 3-4 servings

Instructions

  1. Preheat oven to 300F.
  2. Blanch the pepper: Bring a small pot of water to a boil over medium heat and add the peppercorns. Simmer the pepper for 2-3 minutes, remove from the stove and strain and discard the water. Spread the pepper on a baking sheet and place in the oven. Dry the pepper for 8-10 minutes. Remove from the oven.
  3. Cook the potatoes. Raise the oven to 375F. Toss the potatoes in the olive oil and season with salt. Arrange them in a single layer on the same baking sheet layered with parchment. Place the tray in the center of the oven and cook until the potatoes are browned and tender, 15-18 minutes.
  4. Season the steak:. Spread the pepper on a flat surface and use the bottom of a small skillet to crush the pepper. It will break into coarse grounds. Season the steaks on both sides with salt and roll them around in the pepper.
  5. Cook the steak: Heat a cast iron skillet large enough to hold the steaks in a single layer over medium heat until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan one by one in a single layer. Turn the heat on under the skillet and brown on the first side, 6-8 minutes. Resist the temptation to turn them over or move them as they cook. Turn the steaks on the second side and brown, 5-6 minutes. Remove from the heat and place the steaks on a rack to “rest” while you make your sauce.
  6. Doneness: If using a meat thermometer, rare registers between 125 and 130 F. For medium rare, 130 F to 135 F and between 135-and 140 F for medium.
  7. Make the sauce and serve: Remove the excess grease from the pan where you cooked the steaks. Add the butter and shallots and cook until translucent, 3-5 minutes. Place the steaks in the oven to warm up again. Add the red wine vinegar and cook until the liquid reduces almost completely. Add the mustard and Worcestershire sauce. Then, add the beef stock and reduce until decently thick, 3-5 minutes. Taste for seasoning. Test the steaks for doneness. Place the steaks on two plates and spoon the sauce over top. Sprinkle the potatoes around the steaks. Serve with Maldon salt.

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