Last night I made the best cooked and most delicious steak I've ever cooked. Think again. Cook to desired degree of doneness, 2 minutes to 2 minutes and 30 seconds per side for medium-rare. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. The steak was so stiff from solidified fat that it planked in my hand, refusing to go floppy like the average steak does. https://www.thekitchn.com/how-to-make-a-pan-sauce-from-steak-drippings-240331 If I grill steak and can't do a pan sauce, tarragon peas are a good accompaniment. I love pan seared steaks and have been making them for years. Place steak flat in pan, and reduce heat to medium. https://www.bonappetit.com/recipe/skirt-steak-with-shallot-pan-sauce I'm glad I did. https://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe A few things I've never tried or at least have done differently: Transfer steak to a cutting board. 3 years ago. As the steaks rest, a quick pan sauce is made from oatmeal stout, soy sauce, and molasses. Rib eye steaks are massaged with a potent mix of ground coffee, cocoa powder, and chipotle powder before being sizzled in a hot cast-iron pan. Step 1: Sear the Meat. https://www.thespruceeats.com/bordelaise-sauce-recipe-1375258 However, I recently stumbled upon this Serious Eats Food Lab: Pan Seared Steak Guide and decided to follow it. Tarragon is a great bright flavor to offset the heaviness of the steak. Our favorites include just about any steak, pork chops, and skin-on, bone-in chicken thighs, but most quick-cooking meats will work.Heat 1–2 Tbsp. 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