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Recipes
Pan-Seared Steak with Grainy Mustard Pan Sauce

Recipe

Pan-Seared Steak with Grainy Mustard Pan Sauce

10 min prep

20 min cooking

Serves 4

Difficulty 3/5

Restaurant-style steak topped with a fancy sauce is not as complicated as you may think. The zesty sauce is made with ingredients you likely just have in your kitchen and the technique just requires a good heavy pan, stovetop and a thermometer to check for doneness. This is the steakhouse experience that’s super simple.

Ingredients

4 Beef Bottom Blade Denver Steaks, 1 inch (2.5 cm) thick (about 8 oz/250 g EACH) ½ to 1 tsp (2 to 5 mL) salt 2 tbsp (30 mL) canola or sunflower oil

Grainy Mustard Pan Sauce

3 tbsp (45 mL) butter, divided 1 shallot, minced 1 cup (250 mL) beef broth 2 tbsp (30 mL) grainy mustard

Directions

1. Pat steaks dry with paper towel. Season all over with salt to your taste. 2. Set kitchen fan to HIGH. Add oil to a large cast-iron or stainless-steel skillet; heat over medium-high heat until oil is shimmering but not smoking. 3. Add steaks without overcrowding pan; cook for 5 to 6 minutes until browned on underside and steak releases easily from the pan. Turn with tongs. Cook for 5 to 6 minutes, turning once more, or until a digital instant-read thermometer inserted sideways into steak reads 5°F (3°C) below desired doneness temperature (145°F/63°C for medium-rare, see Tip*). 4. Transfer steaks to a warmed plate, reserving pan; tent steaks loosely with foil and let rest for 10 to 15 minutes to allow steaks to finish cooking. 5. Grainy Mustard Pan Sauce: Return skillet to low heat. Add 1 tbsp (15 mL) of the butter and heat until melted. Cook shallot, stirring, for 1 minute or until translucent. Add beef broth and bring to a simmer. Simmer for 5 minutes to reduce slightly; stir in mustard and cook, stirring, for 1 minute. Remove from heat and whisk in remaining butter until melted and smooth. 6. Place steaks on warmed serving plates; drizzle with Grainy Mustard Pan Sauce.

Tip

If cooking steaks to medium or well-done, transfer steaks in pan to preheated 375°F oven and roast until a digital instant-read thermometer inserted sideways into steak reads 5°F (3°C) below desired doneness temperature (160ªF/71ªC for medium or 170ªF/77ªC for well-done) then transfer to plate to rest as directed.

Pour the accumulated juices from the plate into your pan sauce to add extra beefy flavour.

Cuts Used in This Recipe

Pan-Seared Steak with Grainy Mustard Pan Sauce

Steaks

Boneless Bottom Blade Denver Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.