Pan Seared Steak

This steak is tender, juicy, and definitely not for the faint of heart. Like literally, if you have a heart condition, maybe eat only a little lol. It is a perfect date night, Mother’s or Father’s Day or treat yourself meal. You can serve it with mashed or roasted potatoes, rice, asparagus, a salad, really any nice vegetable or starch of your choice will go perfectly with it.

I don’t often make steak meals like this but I saw this recipe on Tasty and had to try it and now it is my go to steak recipe. Now my recipe is not the typical Steak au Poivre like their recipe. There are some differences like the black pepper quantity and my use of white wine or vinegar instead of Brandy or Cognac. Just make sure you season it generously with salt and I am sure it will turn out great.

Pan Seared Flank Steak

  • 2 strip steaks
  • salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon oil (canola or vegetable)
  • 1 tablespoons butter
  • 1 cup heavy cream
  • 1/3 cup white wine (or half water and vinegar)
  • 1 tablespoon dijon mustard


Pat your steaks dry with a paper towel. Season them generously on both sides with salt and black pepper. Place a skillet on medium high heat and add your oil and butter to it. When the oil is well heated (about to smoke), add your steak to the pan. Sear for about 4 minutes on each side. Sear any fatty sides for 30 to 60 seconds as well. When cooked, transfer the steaks to a cutting board and let rest.

In the meantime, reduce the heat to medium and add white wine or water and vinegar mixture to the pan. Whisk to help deglaze pan and let it reduce for about a minute. Then add heavy cream and dijon mustard and whisk until fully combined. Cook for about 5 more minutes or until sauce thickens to likeness. You can taste for salt and add more if needed.

Slice your steak into about 1/2 inch pieces (like in the photo). Plate it and pour the sauce over it. Serve with sides of your choice and enjoy!

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