Bistro Steak with Pan Sauce (Printable Version)
Juicy bistro steak seared and topped with a creamy, tangy pan sauce made from red wine and Dijon mustard.
# Ingredients Required:
→ Meat
01 -
900 grams bistro steak (hanger or shoulder tender), approximately 2.5 cm thick
→ Fats and Oils
02 -
15 milliliters avocado oil (or other neutral oil with high smoke point)
03 -
14 grams unsalted butter
→ Seasonings
04 -
5 grams sea salt
05 -
5 grams freshly ground black pepper
06 -
2 cloves garlic, minced
07 -
1 small shallot, finely chopped
08 -
5 grams Dijon mustard
→ Liquids
09 -
120 milliliters red wine
10 -
120 milliliters beef broth
11 -
30 milliliters heavy cream
# Guide to Cooking:
01 -
Remove the steak from refrigeration and season both sides generously with sea salt. Allow it to rest at room temperature for 30 to 45 minutes to ensure even cooking.
02 -
Heat a cast iron skillet over medium-high heat for approximately 5 minutes. Add avocado oil and heat until shimmering.
03 -
Place the steak in the skillet and sear for 3 to 4 minutes on each side until a golden-brown crust develops. Add butter and continuously baste the steak to enhance flavor and moisture.
04 -
Use a meat thermometer inserted into the thickest part to measure internal temperature. Target 52°C for medium-rare. Adjust cooking duration based on desired doneness.
05 -
Transfer the steak to a plate, tent loosely with foil, and rest for 5 to 10 minutes to allow juices to redistribute.
06 -
Reduce skillet heat to medium. Sauté minced garlic and chopped shallot for about 2 minutes until softened. Deglaze with red wine and beef broth, scraping the skillet bottom to incorporate browned bits. Simmer until liquid is reduced by half, approximately 3 to 4 minutes.
07 -
Whisk in Dijon mustard followed by heavy cream. Allow the sauce to simmer for an additional minute until thickened. Season as needed.
08 -
Slice the steak against the grain, drizzle with the prepared pan sauce, and serve immediately.
# Extra Suggestions:
01 -
Resting the steak after cooking is essential to maintain juiciness and tenderness.