Make a Pan-Seared Steak worthy of a restaurant with this flavorful recipe. This seared steak is paired with a classic demi-glace sauce with a Mediterranean twist. Ready in 30 minutes!
This recipe comes from a Lyon Michelin chef who told me: ‘The crust is the steak’s soul.
Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes
Why This Recipe Works
✔️ Restaurant-quality crust with a science-backed sear
✔️ Demi-glace shortcut (no stock reduction needed!)
✔️ Flexible for ribeye, filet, or budget-friendly cuts
Our chef-approved searing method guarantees a perfect crust.
Pan-Seared Steak Recipe Ingredients
For the Steak:
- 1 lb grass-fed ribeye (1.5″ thick) (Note: Grass-fed adds depth)
- 2 tbsp olive oil
- 1 tbsp European-style butter (higher fat = better crust)
- 1 tsp each: sea salt, black pepper, garlic powder, onion powder
- ¼ tsp nutmeg (Secret flavor booster!)
For the Demi-Glace Sauce:
- 2 tbsp demi-glace powder *(Sub: 1 tbsp beef bouillon + 1 tsp cornstarch)*
- 1 cup water
- 1 tbsp fresh thyme
- 1 tsp balsamic vinegar
- ½ tsp brown sugar
Instructions of pan seared steak recipe
- Prepare the Steak Pat dry (critical for crust!), Season the steaks generously with salt, pepper, garlic powder, onion powder, and a pinch of nutmeg. Let rest at room temperature for 30 minutes before cooking.
- Heat the Pan Place a heavy-bottomed skillet over high heat. Add olive oil and butter, allowing them to heat until the butter is foamy but not brown.
- Cook the Steak Place the steaks in the hot pan and sear for 3-4 minutes on each side for medium-rare, or adjust timing to your preferred doneness. Remove steaks to a plate and tent with foil to rest.
- Make the Sauce In the same pan, whisk together demi-glace powder and water. Add thyme, balsamic vinegar, and brown sugar. Simmer until slightly thickened, about 3-4 minutes.
- Finish and Serve Return steaks to the pan, coating them in the sauce. If desired, add sliced bell peppers and cook until just crisp-tender.
Pro Tips Pan Seared Steak Recipe
✖️ Using cold steak → Uneven cooking
✖️ Overcrowding pan → Steams instead of sears
✖️ Skipping rest time → Juices leak out
- Choose steaks that are at least 1-inch thick for best results
- Let the meat come to room temperature before cooking
- Don’t move the steaks while searing to achieve a perfect crust
- Rest the meat for 5-10 minutes before serving
Nutrition (Per Serving)
| Nutrient | Per Serving | % Daily Value |
|---|---|---|
| Calories | 520 kcal | 26% |
| Protein | 42g | 84% |
| Fat | 36g | 55% |
| Carbs | 4g | 1% |
Pair with our caramelized onion mashed potatoes for the ultimate meal!
Frequently Asked Questions About Pan Seared Steak Recipe
What is demi-glace sauce?
Demi-glace is a rich brown sauce originated in French cuisine. It’s traditionally made by reducing beef stock and sauce espagnole, but modern versions often use high-quality concentrated powders or premade bases for convenience while maintaining excellent flavor.
How do I know when my steak is done?
For the perfect doneness, use these internal temperatures:
| Temp | Level | Texture |
|---|---|---|
| 125°F | Rare | Cool red center |
| 135°F | Medium-rare | Warm red |
| 145°F | Medium | Pink |
What’s the best cut of beef for this recipe?
The best cuts for pan-searing include ribeye (most flavorful), New York Strip (excellent balance), Filet Mignon (most tender), or Sirloin (budget-friendly while still being tender).
Can I make this recipe ahead of time?
While the steaks should be cooked just before serving, you can season the meat up to 24 hours in advance and prepare the demi-glace sauce up to 3 days ahead. Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
What can I substitute for demi-glace powder?
Try beef bouillon concentrate with a splash of red wine, reduced beef stock thickened with cornstarch, or store-bought beef gravy enhanced with Worcestershire sauce.
What side dishes pair well with this steak?
Popular accompaniments include roasted garlic mashed potatoes, grilled asparagus, sautéed mushrooms, mixed green salad, or crusty French bread.
How can I make this recipe gluten-free?
Ensure your demi-glace powder is gluten-free (many aren’t) or make your own sauce using gluten-free beef stock and cornstarch as a thickener instead of flour-based ingredients.
If you love pan-seared steaks, you can check out this recipe on the following site: https://natashaskitchen.com/pan-seared-steak/
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