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Pan Seared Steak

Pan Seared Steak

1 lb FFF Steak - This recipe works with any steak!
Olive Oil or Beef Tallow
Garlic Powder
(Or your favorite steak rub)

1/2 cup Red Wine
1/4 cup Worcestershire Sauce
2 Tablespoons butter

1. Defrost your steak and bring them up to room temperature.
2. Season the steak generously, and leave out for several minutes to let the steak start to soak in those flavors.
3. Turn your stovetop on low, and put a little of the Olive Oil/Tallow in your pan (you can use a stainless steel, cast iron, or any pan you have).
4. Put your steak in the pan, and let it cook for about 3-4 minutes, then flip. After another 3-4 minutes, turn the heat up to medium and flip your steak on both sides for the same amount of time.
5. Lastly, turn your pan up to high and sear about 2-3 minutes on all sides, until you reach your desired internal temp (Medium rare is around 130-135 Degrees F). Note: For thicker steaks, you may need to flip your steak once or twice more to get it to your desired rarity.
6. Remove your steak from the pan to rest, and turn your stove down to low heat. 
7. In the same pan that you cooked your steak in, add in the Red Wine and Worcestershire Sauce and reduce on low-medium heat. Once it begins to thicken, add in the butter and finish reducing. 
8. Serve your steak with the sauce and sides, and enjoy!

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