{"id":888,"date":"2017-12-30T12:35:29","date_gmt":"2017-12-30T20:35:29","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=888"},"modified":"2023-10-16T16:36:47","modified_gmt":"2023-10-16T16:36:47","slug":"steak-with-pan-sauce","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/30\/steak-with-pan-sauce\/","title":{"rendered":"Steak with Pan Sauce"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 2 Servings<\/h5>\n<h6 style=\"text-align: center;\">Scott Nowell<\/h6>\n<p>Dec 2017: Put this in your pan and cook it\u2026 Simple pan fried steak with a nice pan sauce. The ingredients for the sauce are very flexible and can be adapted for pork or chicken.<!--more--><\/p>\n<ul>\n<li><strong><span class=\"&quot;sect-ingredient-name\">Steak:<\/span><\/strong><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS vegetable oil<\/span><\/li>\n<li><span class=\"quantity\">1-1\u00bd<\/span><span class=\"ingredient-name\">lbs boneless steak (sirloin, ribeye or strip)<\/span><\/li>\n<li><strong><span class=\"&quot;sect-ingredient-name\">Pan Sauce:<\/span><\/strong><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">sprigs thyme<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">shallot, minced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">garlic cloves, minced<\/span><\/li>\n<li><span class=\"quantity\">\u2153<\/span><span class=\"ingredient-name\">cup beef or chicken stock.<\/span><\/li>\n<li><span class=\"quantity\">\u2153<\/span><span class=\"ingredient-name\">cup red or white wine <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp Dijon mustard (optional)<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">TBS unsalted butter, room temperature<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nSteaks:<\/strong><\/p>\n<p>Let <strong>steak<\/strong> stand at room temperature for up to 1 hour before cooking. Season <strong>steaks<\/strong> with <strong>salt.<\/strong><\/p>\n<p>Heat a cast iron or stainless skillet over medium high heat until hot. Add 1 TBS <strong>oil<\/strong> and swirl around pan. Dry <strong>steaks<\/strong> with paper towel and add to pan. Let cook without moving until nicely crusted, 4-6 minutes. Turn <strong>steaks<\/strong> over, baste occasionally with pan drippings until 120\u00b0F for medium-rare. Remove to plate and tent with foil and let rest while making <strong>sauce.<\/strong><\/p>\n<p><strong>Pan Sauce:<\/strong><\/p>\n<p>Pour <strong>fat<\/strong> from pan, but do not wipe pan. Add a little <strong>oil<\/strong> or <strong>butter<\/strong> if pan is too dry. Add <strong>thyme<\/strong> and <strong>shallot.<\/strong> Cook for 1-2 minutes. Add <strong>garlic<\/strong> and cook for 30 seconds. Add <strong>stock, wine<\/strong> and <strong>mustard<\/strong> (if desired). Whisk to deglaze pan. Bring to boil, reduce to low and cook until reduced by half.<\/p>\n<p>Remove pan from the heat and add <strong>butter.<\/strong> Swirl or stir until melted and <strong>sauce<\/strong> thickens.<\/p>\n<p>Serve over sliced <strong>steak.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 2 Servings Scott Nowell Dec 2017: Put this in your pan and cook it\u2026 Simple pan fried steak with a nice pan sauce. The ingredients for the sauce are very flexible and can be adapted for pork or chicken.<\/p>\n","protected":false},"author":4,"featured_media":2553,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[42,207,226],"class_list":["post-888","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-beef","tag-sauce","tag-steak"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/SteakPanSauce.png.jpg?fit=466%2C381&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/888","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=888"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/888\/revisions"}],"predecessor-version":[{"id":52914,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/888\/revisions\/52914"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2553"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=888"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=888"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=888"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}