A gorgeous steak, perfectly cooked, doesn’t need much to put it over the top. (But if you don’t have a smart thermometer, you can check the meat’s temperature using an instant-read.) As for the finishing touches, set off the juiciness of the meat with a piquant pan sauce flavored with roasted garlic and two kinds of peppercorns. While the steak rests, you’ll deglaze the pan with wine and Dijon mustard, and then whisk in butter and plenty of fresh herbs.
Satisfy your sweet tooth with this easy-to-make recipe for Seared Ribeye Steak with Garlic Herb Pan Sauce.
1. Info for Seared Ribeye Steak with Garlic Herb Pan Sauce
- Cook Time: 1 Hr 0 Min
- Total Time: 1 Hr 0 Min
- Servings: 2
- Calories: 695.76 kcal
2. Ingredients for Seared Ribeye Steak with Garlic Herb Pan Sauce
- rib-eye steak
- black pepper
- extra-virgin olive oil
- garlic cloves
- bay leaves
- pink peppercorns
- dry white wine
- Dijon mustard
- unsalted butter
- fresh thyme leaves
- fresh parsley
- Trim any large portions of excess fat from edge of steak. Season steak all over with 1 teaspoon salt and ½ teaspoon black pepper. Let sit at room temperature for 30 minutes. Meanwhile, prepare remaining ingredients and preheat oven to 400°.
- Following the insertion guide on the Yummly Thermometer app, insert the thermometer horizontally into the largest muscle of the steak, avoiding bone and any pockets of fat, all the way to the black cap so the metal on the thermometer is completely covered.
- Heat a large cast-iron skillet or other ovenproof frying pan over medium-high heat until a few drops of water added to pan evaporate right away. Drizzle olive oil into center of skillet, set steak on top, and sear, turning once, until steak is well browned, about 4 minutes per side. Remove pan from heat and stir garlic, bay leaves, and pink peppercorns into oil in pan.
- Roast steak in oven until the thermometer indicates steak is done the way you like, or 8-12 minutes for medium-rare (135°). Transfer steak to a cutting board and let rest while you make sauce.
- Discard bay leaves from skillet. Protecting hands, tip skillet and spoon out fat. Set skillet over medium heat. Add shallot, white wine, and mustard and cook, scraping up browned bits, until liquid is reduce by half, about 1 minute.
- Add butter, thyme, and parsley and cook, whisking constantly, until butter melts and sauce thickens slightly, about 1 minute. Remove from heat and season with remaining ½ teaspoon salt and 1/2 teaspoon black pepper (or to taste).
- Slice steak and serve with pan sauce.