Pan Seared Steak
This Pan Seared Steak is a straightforward, classic way to cook a great steak at home. Whether you’re looking for a filet mignon recipe or a New York strip steak recipe, this method delivers a flavorful crust and tender center. Finished with a simple steak pan sauce, the rich flavors come together with help from Kinder’s Red Wine Butter Seasoning to create a quick, savory red wine sauce for steak that elevates every bite.
Ingredients
For the Steaks
2 to 4 steaks, about 1 to 1 1/2 inches thick (strip or filet work great)
Kinder’s Red Wine Butter Seasoning, enough to generously coat both sides
1 to 2 Tbsp high heat oil (grapeseed or canola)
3 Tbsp unsalted butter
3 cloves garlic, smashed
Optional: 1 to 2 sprigs fresh thyme or rosemary
For the Pan Sauce
1 small shallot, finely minced
1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
1 cup beef broth or stock
1/3 cup heavy cream
1 tsp Dijon mustard
1 Tbsp Worcestershire sauce
3 Tbsp cold unsalted butter, for finishing
Salt and freshly cracked black pepper to taste
Optional: fresh parsley for garnish
Instructions
Preheat your oven to 300°F and prepare a baking sheet with a rack to have ready for transfering your steaks
Pat the steaks dry with paper towels and season both sides generously with Kinder’s Red Wine Butter seasoning. Heat a heavy skillet over medium high heat until very hot, then add just enough oil to coat the bottom of the pan.
Place the steaks into the hot skillet and let them sear without moving until a deep brown crust forms, about 2 minutes. Flip the steaks and allow the second side to sear for about 2 minutes undisturbed until a rich crust develops. If needed, flip the steaks once more briefly so every part of the surface develops a strong, even crust.
Add the butter, smashed garlic cloves, and fresh thyme or rosemary if using. Tilt the pan slightly and spoon the melted butter over the steaks continuously for 60 to 90 seconds, flipping the steaks occasionally so both sides are coated.
Transfer the steaks to your rack set baking sheet. Place them into the oven and cook until the desired internal temperature is reached. For medium rare, remove at 125 to 130 degrees. For medium, remove at 135 to 140 degrees. The temperature will continue to rise slightly while resting.*
While the steaks are in the oven, discard the butter and garlic remaining in the skillet, leaving the browned bits (fond) stuck to the bottom of the pan.
Return the skillet to medium heat and add the minced shallot. Cook briefly until softened and fragrant.
Carefully pour in red wine, keeping your face and hands back, as adding wine to a hot pan can cause it to flare up briefly. Scrape up the browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by about half to concentrate the flavor.
Add the beef broth and bring to a simmer. Let the broth reduce by about half. Stir in the heavy cream and allow the sauce to gently simmer until slightly thickened and velvety.
Turn the heat to low and stir in the Dijon mustard, Worcestershire sauce, and 1 teaspoon Kinder’s Red Wine Butter seasoning.
Whisk in the 3 tablespoons of cold unsalted butter a little at a time to create a glossy finish. Taste and season with salt and freshly cracked black pepper as needed.
Spoon the pan sauce over the steaks and serve alongside Kinder’s The Blend Mashed Potatoes. Garnish with fresh parsley if desired and serve immediately.
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Pan Seared Steak
This Pan Seared Steak is a straightforward, classic way to cook a great steak at home. Whether you’re looking for a filet mignon recipe or a New York strip steak recipe, this method delivers a flavorful crust and tender center. Finished with a simple steak pan sauce, the rich flavors come together with help from Kinder’s Red Wine Butter Seasoning to create a quick, savory red wine sauce for steak that elevates every bite.
Ingredients
For the Steaks
2 to 4 steaks, about 1 to 1 1/2 inches thick (strip or filet work great)
Kinder’s Red Wine Butter Seasoning, enough to generously coat both sides
1 to 2 Tbsp high heat oil (grapeseed or canola)
3 Tbsp unsalted butter
3 cloves garlic, smashed
Optional: 1 to 2 sprigs fresh thyme or rosemary
For the Pan Sauce
1 small shallot, finely minced
1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
1 cup beef broth or stock
1/3 cup heavy cream
1 tsp Dijon mustard
1 Tbsp Worcestershire sauce
3 Tbsp cold unsalted butter, for finishing
Salt and freshly cracked black pepper to taste
Optional: fresh parsley for garnish
Instructions
Preheat your oven to 300°F and prepare a baking sheet with a rack to have ready for transfering your steaks
Pat the steaks dry with paper towels and season both sides generously with Kinder’s Red Wine Butter seasoning. Heat a heavy skillet over medium high heat until very hot, then add just enough oil to coat the bottom of the pan.
Place the steaks into the hot skillet and let them sear without moving until a deep brown crust forms, about 2 minutes. Flip the steaks and allow the second side to sear for about 2 minutes undisturbed until a rich crust develops. If needed, flip the steaks once more briefly so every part of the surface develops a strong, even crust.
Add the butter, smashed garlic cloves, and fresh thyme or rosemary if using. Tilt the pan slightly and spoon the melted butter over the steaks continuously for 60 to 90 seconds, flipping the steaks occasionally so both sides are coated.
Transfer the steaks to your rack set baking sheet. Place them into the oven and cook until the desired internal temperature is reached. For medium rare, remove at 125 to 130 degrees. For medium, remove at 135 to 140 degrees. The temperature will continue to rise slightly while resting.*
While the steaks are in the oven, discard the butter and garlic remaining in the skillet, leaving the browned bits (fond) stuck to the bottom of the pan.
Return the skillet to medium heat and add the minced shallot. Cook briefly until softened and fragrant.
Carefully pour in red wine, keeping your face and hands back, as adding wine to a hot pan can cause it to flare up briefly. Scrape up the browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by about half to concentrate the flavor.
Add the beef broth and bring to a simmer. Let the broth reduce by about half. Stir in the heavy cream and allow the sauce to gently simmer until slightly thickened and velvety.
Turn the heat to low and stir in the Dijon mustard, Worcestershire sauce, and 1 teaspoon Kinder’s Red Wine Butter seasoning.
Whisk in the 3 tablespoons of cold unsalted butter a little at a time to create a glossy finish. Taste and season with salt and freshly cracked black pepper as needed.
Spoon the pan sauce over the steaks and serve alongside Kinder’s The Blend Mashed Potatoes. Garnish with fresh parsley if desired and serve immediately.