Imagine cutting into a perfectly seared steak with a golden-brown crust that crackles under your knife, revealing a juicy, tender interior that melts in your mouth. This Pan Grilled Steak with Dipping Sauce isn't just a recipe – it's a culinary experience that transforms your kitchen into a gourmet steakhouse. Whether you're a cooking novice or a seasoned home chef, this simple yet impressive dish will have your guests wondering if a professional chef secretly took over your kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 steaks (ribeye or sirloin)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
Instructions
- Remove steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry using paper towels to remove excess moisture. This helps achieve a perfect sear and develops a nice crust.
- Season both sides of the steaks generously with salt and freshly ground black pepper. Press the seasoning gently into the meat to help it adhere.
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and allow it to get very hot but not smoking.
- Carefully place steaks in the hot pan. For medium-rare, cook approximately 4-5 minutes per side, depending on thickness. Use tongs to flip the steaks.
- While steaks are cooking, create the dipping sauce by whisking together balsamic vinegar, Dijon mustard, and honey in a small bowl until well combined.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Once cooked to desired doneness, remove steaks from pan and let rest on a cutting board for 5-7 minutes. This allows juices to redistribute.
- Slice steaks against the grain and serve immediately with the prepared dipping sauce on the side.
Tips
- Temperature is Key: Always let your steaks sit at room temperature before cooking. This ensures even heat distribution and prevents the meat from cooking unevenly.
- Dry Means Crispy: Pat your steaks completely dry before seasoning. Moisture is the enemy of a perfect sear, so use paper towels to remove any excess surface moisture.
- Season Generously: Don't be shy with salt and pepper. Press the seasonings into the meat to create a flavorful crust.
- Use the Right Pan: A cast-iron skillet is your best friend for pan-grilling steaks. It retains heat perfectly and creates an incredible crust.
- The Resting Rule: Never skip letting your steak rest after cooking. This allows the juices to redistribute, ensuring a moist and tender bite every time.
- Invest in a Meat Thermometer: Take the guesswork out of cooking by using a meat thermometer to achieve your perfect level of doneness.
- Slice Against the Grain: When serving, always slice your steak against the grain to ensure maximum tenderness and easier chewing.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
