Steak with Au Jus

By Addie

I don’t usually eat steak, but this turned out pretty good. I’m also including the recipe for the au jus (pronounced “ah-shew”) sauce.

Ingredients

• The Steak:
• Steak of your choice – I think a bone-less ribeye
• Butter – 1 tbsp
• Spices – I used kosher salt, pepper, garlic powder
• ................................
• Au Jus:
• Pan drippings
• Beef broth
• Spices – Kosher salt, pepper
• Cornstarch
• Water

Preparation

Step 1

The Rundown – Steak

Steak should be room temperature. Allow it t o sit out for about an hour to regulate temperature.

Season steak. I used mostly salt and pepper with a little bit of garlic powder

Heat non-stick frying pan to medium heat. Melt butter. Add steak and turn to medium high heat. Cook for about 6 minutes on each side. Lower cooking time a minute until steak is cooked to your preference. It will also depend on how thick your steak is.

Here is the internal cooking temperatures :

Very Rare Steak – 120°
Rare Steak – 125°
Medium-Rare Steak – 130° – 135°
Medium Steak – 140° – 145°
Medium-Well Steak – 150° – 155°
Well-Done Steak – 160°

Take steak off 5 degrees before the done-ness you prefer, because steak will continue to cook as it rests.

Let the steak rest on a plate, covered loosely with aluminum foil or put in microwave.
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The Rundown – Au Jus:

Pour steak drippings in a small saucepan. Heat to medium heat until rapidly bubbling. Add about 1/4 to 1/2 cup beef broth. Add about 1/4 tsp pepper and a pinch of salt.

In a small bowl, put about 4 tbsp. of cold water and a teaspoon of corn starch. Mix well. Slowly incorporate corn starch mixture in broth. Au jus should be slightly thick. Put on the side of steak for dipping.