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Pan Seared Steak with Herb Sauce

Pan Seared Steak with Herb Sauce
This pan seared steak delivers deep flavor with minimal effort. The golden-brown crust gives way to juicy, tender meat, while the cool, tangy herb sauce balances every bite. The sauce comes together in minutes using the aromatic garlic-infused pan remnants for extra depth. It's ideal for weeknight dinners or weekend meals when you want something satisfying without complexity. Serve it with roasted potatoes or a crisp salad, and watch it disappear. Once you try this method, you’ll reach for it again and again.
Ingredients
  • 750 g (1.65 lbs) beef striploin or top round, cut into 2.5 cm (1 in) thick steaks
  • 5 g (1 tsp) salt
  • 15 ml (1 tbsp) vegetable or canola oil
  • 3 cloves garlic, minced
  • 240 ml (1 cup) mayonnaise
  • 240 ml (1 cup) crème fraîche (or full-fat sour cream)
  • 30 ml (2 tbsp) Dijon mustard
  • 15 ml (1 tbsp) fresh dill, finely chopped
  • 15 ml (1 tbsp) fresh parsley, finely chopped
Instructions

1. Heat a heavy skillet over medium-high heat

2. Season steaks evenly with salt on both sides

3. Add oil to the hot skillet and swirl to coat

4. Place steaks in the pan and sear for 3 to 4 minutes per side for medium-rare, adjusting time for desired doneness

5. Transfer steaks to a plate, tent loosely with foil, and let rest for 5 minutes

6. Reduce heat to medium, add garlic to the skillet, and sauté for 1 minute until aromatic

7. Remove skillet from heat and allow to cool for 1 minute

8. In a bowl, combine mayonnaise, crème fraîche, Dijon mustard, dill, and parsley

9. Add the garlic and pan drippings to the bowl and whisk until smooth and fully incorporated

10. Slice steaks thinly against the grain

11. Serve immediately with herb sauce generously spooned over the top

Tools
  • skillet
  • cutting board
  • knife
  • whisk
  • bowl
  • plate
  • spoon
  • tongs

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