Pan searing is a simple way to create restaurant-style steaks at home. Once you know how, you will be surprised how easy it is to do. The best cuts of beef to use for this recipe are ones labelled ‘grilling steaks’ such as centre cut tenderloin, top sirloin or rib-eye. Serve the pan-seared steak with one of these simple pan sauces. The robust flavour will add extra zip to the steaks. The image is the Ginger-Miso Pan-sauce version.
Pat steaks dry with paper-towelling. Season each steak generously with some salt.
Place a large cast-iron (or stainless-steel skillet) over medium-high heat and add canola oil. Once the oil is sizzling hot, add the steaks to the pan and cook for 5 to 6 minutes until the steak releases easily from the pan and is well browned. Turn the steaks over to cook on the other side for an additional 6 to 8 minutes or until a digital instant-read thermometer reaches your desired doneness (135°F/57°C for medium-rare).
Remove the steaks from the pan and tent loosely with aluminum foil; let rest for 10 to 15 minutes to allow steaks to finish cooking.
Place the pan used to sear the steaks over low heat. Melt the butter and add the mushrooms; cook, stirring occasionally until browned and most of the water has evaporated. Add the garlic and cook for another minute.
Stir in the Dijon and heavy cream; simmer for 3 to 5minutes until the sauce is thickened. Stir in the chives; spoon sauce over the steaks to serve.
TIP: If the cream thickens too much, add a little water to thin the sauce.
Place the pan used to sear the steaks over low heat. Melt 1 tbsp of the butter; add the shallot and cook for 1 minute until shallot is translucent.
Add the beef stock and bring it to a simmer. Cook for 5 minutes to reduce; stir in the grainy mustard and cook for an additional minute. Finish sauce by stirring stir in the remaining 2 tbsp of the butter.
Place the pan used to sear the steaks over low heat and add the gingerroot. Cook for 2 minutes, stirring, until the ginger is softened. Stir in the apple cider and bring to a simmer; cook for 5 minutes to reduce. Whisk in the miso paste and simmer for an additional 1 to 2minutes. Stir in the butter.
Set a fine mesh sieve over a bowl and strain the pan sauce, using a spoon to push all the liquid through. Discard the solids and pour the finished sauce over the steaks to serve.
TIP: Pour the juices that have accumulated on the plate your steak is resting on, into your pan sauce to add extra beefy flavour.
For more pan-searing tips and techniques Pan Searing Know How