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Recipes
Pan-Seared Steak with Poached Pears and Port-Cherry Sauce

Pan Searing

Pan-Seared Steak with Poached Pears and Port-Cherry Sauce

5 min prep

20 min cooking

Serves 2

Difficulty 2/5

Live a little luxury with this special recipe for two, featuring Beef Rib Eye steak, seared pears and a luscious dried cherry sauce.

Ingredients

1 tbsp (15 mL) butter 1 large clove garlic, crushed or minced 1 cup (250 mL) beef broth ½ cup (125 mL) port ¼ cup (60 mL) pear nectar 2 tbsp (30 mL) dried cherries 1 medium pear, firm but ripe, peeled, cored and cut in half 1 Beef Rib Eye Grilling Steak, 1 inch (2.5 cm) thick (about 10 oz/300 g) ½ tsp (2 mL) coarsely ground pepper Vegetable oil 2 tbsp (30 mL) crumbled blue cheese

Get Ingredients

Directions

1. Melt butter over medium heat in skillet; add garlic and cook, stirring, for 1 minute, until softened. Add broth, port, pear nectar and cherries; bring to boil. Reduce heat to medium and add pear halves, cut side down. Cover and cook for 10 to 15 minutes, until tender, turning and basting occasionally. Remove pears and set aside. Reduce heat to low and boil gently, stirring occasionally, for 12 to 15 minutes, until sauce is syrupy and reduced to about ⅓ cup (75 mL). Cover and keep warm. 2. Meanwhile, pat steak dry with paper towel. Season all over with pepper. In a second lightly oiled skillet, heat over medium-high; pan-fry steak for 10 to 12 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, for medium-rare 145°F (63°C) at the least. Transfer to a plate and let rest for 5 minutes. 3. Return skillet used to cook steak to medium heat. Add port mixture to the pan, scraping up any brown bits from the bottom of the skillet. 4. Cut steak into 2 portions and serve both with sauce, poached pear slices and top with crumbled blue cheese.

Tip

Use a digital instant-read thermometer inserted sideways into the steak for the best way to determine doneness.

How to Cook It

Pan Searing

Cuts Used in This Recipe

Pan-Seared Steak with Poached Pears and Port-Cherry Sauce

Steaks

Rib Eye Grilling Steak Boneless

Rib Eye Roll Lip On

Rib Steak Lip-On

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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.