Making steak on a stovetop can yield excellent results. Using good quality ingredients and equipment will result in a steak dinner that is sure to impress.
The Right Pan for the Job
A cast iron skillet is the best type of pan to use because it has a heavy bottom and retains heat very well once it becomes hot. Cast iron can withstand very high temperatures, which is crucial for developing a nice crust on the steak.
Cast iron skillets are available at most kitchen stores and many hardware stores for less than $30. Some brands, such as Lodge, sell ‘pre-seasoned’ cast iron, which means the surface has been treated. Over time with proper care, a cast iron skillet will develop a seasoned surface that will make the pan non-stick. (For detailed information about seasoning and caring for cast iron, see this article from What’s Cooking America: The Irreplaceable Cast Iron Pans.) Cast iron is virtually indestructible and will last a lifetime so it’s a worthy investment for any cook.
Steak: What Cut?
Ribeye steaks work best for this dish – they are tender yet flavourful. Ribeyes are sometimes sold under other names, including Delmonico, Spencer steak and Scotch fillet. Select steaks with decent marbling (fat) distributed throughout. Ribeyes can be expensive but are worth the splurge for a special occasion. Choose steaks that are about 1” to 1-1/2” thick for best results. However, the pan sauce also pairs well with other cuts such as filet mignon and strip steak so choose your favourite and adjust the cooking times accordingly.
Pan Seared Steak with Blue Cheese-Port Sauce
Serves 2
- 2 ribeye steaks, about 1” to 1-1/2” thick, each weighing about 8 oz. (227 g)
- 2 teaspoons neutral oil, such as canola or safflower
- Sea salt, to taste
- Fresh ground black pepper, to taste
- Equipment: A seasoned cast iron skillet, kitchen tongs, foil
Blue Cheese-Port Sauce
This sauce makes an excellent accompaniment to any kind of beef, from roasts to grilled steak. It can even be used as a dip for roast beef sandwiches on a baguette. The recipe can easily be doubled.
- 1 Tablespoon butter
- 1 medium shallot, finely chopped
- ¾ cup beef broth
- ½ cup port
- 1 sprig of fresh thyme
- ¼ cup crumbled blue cheese
- 2 Tablespoons whipping cream
- Salt and pepper, to taste
To Cook the Steak
- Remove the steaks from the fridge and bring to room temperature, about 30 minutes. Heat a cast iron skillet on a high until it is extremely hot. Turn on the oven vent fan to reduce smoking while cooking.
- Add the oil to the pan and swirl the skillet until the oil lightly coats the bottom. Place the steaks in the pan. Cook for 3 to 3-1/2 minutes*, depending on the thickness of the steaks. Allow the steaks to sit in the pan undisturbed. (*This will result in a steak that is cooked to medium-rare; adjust cooking times for rare or well-done meat).
- Use tongs to flip over the steaks. Cook the other side for another 3 to 3-1/2 minutes.
- Remove the steaks from the skillet with tongs. Set on a plate and sprinkle with sea salt and fresh pepper. Tent the steaks loosely with foil and let them rest for at least 12 minutes. Prepare the sauce while the steaks are resting.
To Make the Sauce
- Return the skillet used to cooked the steaks to the burner (do not wash). Add the butter and reduce the heat to medium. Once the butter has melted, add the shallots and let them cook until softened, about one minute.
- Pour in the beef broth and port and add the thyme sprig. Bring to a simmer and stir in the crumbled blue cheese. Let the sauce simmer for about five to seven minutes, until the cheese melts and the sauce is beginning to thicken.
- Stir in the cream. Simmer for another 3 to 4 minutes, stirring occasionally. Season with salt and pepper to taste. Remove the thyme sprig and discard. Pour the sauce into a gravy boat for serving.
- To serve: Plate the meat and top with sauce. Suggested accompaniment: mashed potatoes.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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