Pan-broiled Steak

By cortanez

Pan-broiled steak is very French and also a very nice method for cooking small steaks. None of the juice essences are lost, and it is easy to tell when the steak is done.
A 1-inch steak takes 8 to 10 minutes to cook, and the sauce, or pan gravy, 1 to 2 minutes to prepare after the steak is on its platter. The sauce, you will observe, is a deglazing of the pan with stock, wine, or water, and a swish of butter at the end. It is purely an extension of the pan juices, and amounts to only 1 or 2 tablespoons of buttery, concentrated essence per serving.

KIND OF STEAK TO BUY: Club or Delmonico, T-Bone, Porterhouse, Small Sirloin, Loin Strip Steak, Rib Steak, Tenderloin Butt, Rump Steak, Chuck Steak

AMOUNT TO BUY: 1 pound of boneless steak will serve 2 people. For large sirloins, T-bones, and porterhouse steaks, count on about 3/4 pound per person.

PREPARATION FOR COOKING: Trim of excess fat. Cut small incisions around the circumference of the steak wherever there is a layer of gristle, usually between the fat and the meat. This will prevent the steak from curling as it cooks. Dry the steak thoroughly on paper towels. It will not brown if it is moist.

Ingredients

• 3 1/2 Tb butter
• 1 1/2 Tb oil
• 2 to 2 1/2 lbs. steak 3/4 to 1 inch thick
• Salt and pepper
• 1/2 cup stock, canned beef bouillon, red wine, dry white wine, dry white vermouth, or water

Details

Servings 4

Preparation

Step 1

1. Prepare steak per notes. Season steak generously with salt and pepper on both sides.
2. Put 1 Tb butter and 1 Tb oil in skillet and place over moderately high heat until you see the butter foam begin to subside. Saute the steak on one side for 3 to 4 minutes. Turn the steak and saute the other side for 3 to 4 minutes. The steak is done to a medium rare the moment you observe a little pearling of red juice beginning to ooze at the surface of the steak. Another test is to press the steak with your finger; it is medium rare when it just begins to take on a suggestion of resistance and spring in contrast to its soft raw state.
3. Remove the steak to a hot platter. Keep warm for a moment while completing the sauce.
4. Add the liquid to the pan, and set the skillet over high heat. Scrape up the coagulated juices with a wooden spoon while rapidly boiling down the liquid until it is reduced almost to a syrup. Off heat, swirl 2 Tb butter into the liquid until it is absorbed; the butter will thicken the liquid into a light sauce. Pour the sauce over the steak and serve.