Pan-Broiled Steak
Submitted by nancyb47
Steakhouse pan-broiled steak done right in a cast iron skillet, salted ahead and seared in its own beef fat for a deep crust, then finished with a quick red wine and brandy pan sauce mounted with butter.
YIELD
1 servingsPREP
1 hrsCOOK
15 minREADY
1 hrsNo grill, no problem. A screaming-hot cast iron skillet gives a thick steak a crust that rivals any steakhouse, and this method walks you through it without smoke alarms or guesswork.
Two moves make it work. First, salt the steak and let it sit at room temperature for a full hour so it cooks evenly instead of cold in the middle. Second, grease the pan with the steak’s own trimmed fat, which seasons the crust with pure beef flavor.
Sear hard on both sides, then drop the heat to finish cooking through to a rosy medium-rare. A ribeye, strip, or porterhouse all shine here.
The real payoff comes after. Deglaze the pan with red wine and brandy, scraping up the browned fond, reduce it down, and swirl in cold butter for a glossy sauce that turns a simple steak into a plated dinner.
Pro Tips
- Pat the steak dry before it hits the pan. Surface moisture steams instead of sears and kills the crust.
- Pull it at 125 to 130°F (52 to 54°C) for medium-rare. The temperature climbs a few degrees as it rests.
- Always rest the steak on a warm platter before slicing, so the juices settle back into the meat instead of running out.
- Mount the sauce with cold butter off direct high heat, swirling until glossy. Boiling it hard will break the emulsion.
Variations
- Add a smashed garlic clove and a sprig of thyme to the butter at the end for a herb-scented finish.
- Swap the brandy for bourbon, or use all beef stock for an alcohol-free pan sauce.
Ingredients
Directions
Trim excess fat from steak and reserve.
Sprinkle each side of the steak with salt and pepper and let stand at room temperature for 1 hour.
Heat heavy cast iron skillet over high heat. Grease the skillet with the reserved beef fat. Sear the steak quickly on both sides, only 2 minutes per side Reduce heat to med, continue cooking for additional 2 to 3 minutes each side to the desired degree of doneness. You can use an instant-read meat thermometer (125 to 130 F for medium-rare). Remove the steak to a warm platter and keep warm in a oven while you make a sauce by deglazing the pan. Discard all but 1 tablespoon of fat from the skillet. Put pan back over moderate heat and add the liquid. When liquid boils, scrape pan with a wooden spoon to loosen the good stuff sticking to pan bottom. Continue cooking until liquid is reduced in volume and slightly thickened. Stir in butter.
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