When I "met" Rod Morrison of Rocky Mountain Organic Meats on Twitter, I looked into the company and learned that their beef and lamb are 100% grass-fed, grass-finished and certified organic. No hormones. No antibiotics. No grain. No GMO feed. No irradiation. No feedlots where deadly antibiotic-resistant bacteria thrive. Passionate about sustainable and organic agriculture and livestock production, Rod is dedicated to environmentally friendly agriculture practices, healthy land stewardship and--most important to me--the ethical treatment of animals. The animals are allowed to roam free and are treated humanely.
While two of the steaks thawed (they are shipped frozen from Wyoming), I pondered pan sauces and checked to see if I had on hand all the ingredients needed for my simple shallot pan sauce. Once the meat goes in the pan, you have to pay close attention--making mise en place (having all ingredients ready) crucial to steak cooking.
A lot of people either broil or grill their steaks and have never cooked one in a frying pan, thinking it would just ruin a good piece of meat. So I'm going to write out really detailed instructions for making a great-tasting skillet steak, something I learned from my mother. This one (in the photo) is cooked medium. How do you like your steaks?
Pan-Seared Ribeye Steaks with Shallot Pan Sauce
1 medium shallot, finely minced (about 2 tablespoons)
1 teaspoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced fresh parsley
1/8 teaspoon coarsely ground black pepper
2 tablespoons cold unsalted butter, cut into 2 pieces
1 or 2 teaspoon(s) extra virgin olive oil
2 boneless ribeye steaks, 1 inch thick, about 8 ounces each, room temperature
Coarsely ground black pepper
1 Get sauce ingredients ready before starting steaks. Now I know this doesn't sound like much sauce. It isn't supposed to be. It's just a tiny bit of sauce for each steak, enough to accent the flavor of the beef without overpowering it. Trust me, it's the way to go!
2 Heat heavy-bottomed 12-inch skillet over medium-high heat until very hot, about 3 minutes. Add the oil, not much, just enough to coat the bottom of the pan.
3 Thoroughly dry steaks with paper towels and season both sides with salt and lots of pepper. The oil should be shimmering in the hot pan.
4 Place steaks in the pan, with space between them. Cook over medium-high heat, not moving steaks, until well browned, about 5 minutes. Using tongs, turn steaks; cook 5 minutes. Turn steaks again and reduce heat to medium and continue cooking for 4 minutes (or 2 for medium rare, 6 for medium well to well done). Turn once more and cook for another 2 minutes. Transfer steaks to plate, tent with foil, and let rest 5 minutes or so while making the sauce.
5 As soon as steaks are removed, add shallots to pan and cook over low heat until softened, about 1 minute or so. Turn heat to medium-low; stir in Worcestershire sauce, lemon juice, mustard, parsley and pepper, scraping up browned bits. Add accumulated juices from platter. Add butter, whisking constantly until melted. Spoon over steaks and serve immediately.