Best Pan Seared Steak……EVER.

Since living in an apartment, we’ve had limited access to a grill.  Our Apartments has several throughout the grounds, but who likes walking across the parking lot with utensils, meat, plates, aim and flame…you get the point.  SO I went on the internet to find a way to make a steak without using a grill.  I WISH I could remember where I found this recipe so I don’t claim it at all.    It’s so easy, though, and I’ve made it several times now.  Even the Hubs is impressed.  So here’s my version of the best “I don’t need a grill” steak:

Filet with Red Wine Mushroom Sauce

1 6oz Filet

Tablespoon Olive Oil

Salt and Pepper

Place an oven safe non-stick pan in the oven and pre-heat the oven to 450 degrees (with the pan in the oven).
Once oven reaches 450 degrees, remove the pan (careful…it’s hot) and place on the stove.  Turn on the stove to high heat.  Add about a tablespoon of oil.  Season steak with salt and pepper.  Cook the steak in the pan for 6 min on each side flipping only once.  Return the pan (with the steak in it) back to the oven that is already at 450 degrees and cook for 4-6 min on each side. (depending on the thickness). Remove the pan and remove the steak and place on a plate.  Tent foil the steak and let rest for 5 minutes.  Done.  **please make sure the cooking area is well ventilated and that you don’t use a cast iron skillet.  Cast Iron is way too hot!**

Here is my recipe for the mushroom sauce:

  • 8 ounces sliced mushrooms, button or baby bellas (crimini)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup dry red wine
  • 1 cup beef broth
  • 2 tablespoons flour
  • 3 tablespoons cold water
  • salt and pepper, to taste
  • FRESH Parsley chopped to taste


Sauté mushrooms in butter and oil for 3 to 5 minutes, stirring occasionally; add red wine and simmer for a few minutes. Add beef broth and simmer to reduce a bit, about 5 minutes. Combine flour and cold water and whisk until smooth. Stir into the mushrooms until well blended. Season to taste and simmer for about 1 minute, until thickened. If too thick, add a little more broth. Add parsley and salt and pepper to taste.

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