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Pan-Seared Steaks with Red Wine-Mushroom Pan Sauce

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Pan-Seared Steaks with Red Wine-Mushroom Pan Sauce
The key to pan-seared steak is to start the steaks in a cool oven and then to sear them. By searing the steaks quickly, you keep the meat directly under the crust from turning gray.
Cooked this way, the steaks develop a beautiful brown crust in less than four minutes, while the rest of the meat stays pink, juicy, and tender.
Serves 4
Steak ingredients/instructions
2 New York strip steaks
Salt and ground black pepper
1 tablespoon organic extra virgin olive oil or macadamia nut oil
  • Adjust oven rack to middle position and heat oven to 250 degrees F. Pat steaks dry with paper towel. Season entire surface of steaks liberally with salt and pepper. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven.
  • Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.
  • Heat oil in 12-inch heavy-bottomed skillet over high heat (do not allow it to smoke). Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if food begins to burn.)
  • Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.
  • Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately.
Red Wine-Mushroom Pan Sauce
Makes about 1 cup
Prepare all ingredients for the pan sauce while the steaks are in the oven.
1 tablespoon organic extra virgin olive oil or macadamia nut oil
8 ounces button mushrooms, trimmed and sliced thin (about 3 cups)
1 small shallot, minced (about 1 1/2 tablespoons)
1 cup dry red wine
1/2 cup low-sodium chicken broth
1 tablespoon organic balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons cold unsalted butter, cut into 4 pieces
1 teaspoon minced fresh thyme leaves
Salt and ground black pepper
  • Pour off any fat from skillet in which steaks were cooked. Heat oil over medium-high heat until just smoking.
  • Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes.
  • Add shallot and cook, stirring frequently, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth, scraping bottom of skillet with wooden spoon to loosen any browned bits.
  • Simmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes. Add vinegar, mustard, and any juices from resting steaks; cook until thickened, about 1 minute.
  • Off heat, whisk in butter and thyme; season with salt and pepper to taste.
  • Spoon sauce over steaks and serve immediately.
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