This is the main content.
Pan-Roasted Steaks
Recipes
Pan-Roasted Steaks
4 servings
35 minutes total
Ingredients
  • 1 shallot
  • 6 cloves garlic
  • 1 tablespoon fresh rosemary
  • ¼ teaspoon crushed red pepper
  • 2 lean, boneless steaks (such as top sirloin fillet or top round; about 1 ½ lb)
  • 2 teaspoons olive oil, divided
  • ¼ teaspoon pepper
  • ¾ teaspoon kosher salt, divided
  • Aluminum foil
  • 1 cup unsalted beef stock
  • 1 cup orange juice
  • 2 tablespoons brown sugar
Steps
  1. Chop shallot (2 tablespoons), garlic (1 tablespoon), and rosemary finely; combine with red pepper and mix until blended. Coat steaks with 1 teaspoon oil, then sprinkle with pepper and ¼ teaspoon salt (wash hands).
  2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place steaks in pan; cover and cook 5–6 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board, cover with foil, and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
  3. Return same pan to heat, then add remaining 1 teaspoon oil and shallot mixture; cover and cook 2–3 minutes, stirring occasionally, until browned. Stir in stock, juice, sugar, and remaining ½ teaspoon salt; simmer 10–12 minutes until sauce is thick enough to coat a spoon. Slice steaks thinly; top with sauce and serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 290, Total Fat 9g, Sat Fat 3g, Trans Fat 0g, Chol 100mg, Sodium 290mg, Total Carb 14g, Fiber 0g, Total Sugar 11g, (Incl. 5g Added Sugars), Protein 39g, Vitamin D 0%, Calc 2%, Iron 20%, Potassium 15%