Comments on: Perfect Pan-Seared Steak with Browned Butter Pan Sauce

By: Elizabeth Lindemann

Elizabeth Lindemann — Fri, 03 Jan 2025 13:27:09 +0000

In reply to Kellie Cooper.

So glad you liked it!

By: Kellie Cooper

Kellie Cooper — Wed, 01 Jan 2025 02:32:39 +0000

In reply to Hannah Benoit.

My go to steak method now. Thanks for helping making our NYE awesome!

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 27 Sep 2020 14:45:31 +0000

In reply to Sherri H..

If you’re resting it for more than 10 minutes, you may want to cover it with foil so it doesn’t cool down too much. I usually can’t wait that long to eat it! So I usually just leave it uncovered.

By: Sherri H.

Sherri H. — Sat, 26 Sep 2020 23:52:59 +0000

Just a quick question, when you let your steak rest, did you cover it loosely or tent it with foil? Thank you.

By: Elizabeth Lindemann

Elizabeth Lindemann — Fri, 13 Dec 2019 02:07:46 +0000

In reply to Hannah Benoit.

Glad you liked it! Thanks for the feedback- I actually have this recipe on my list of stuff to redo in the near future, so I’ll take this into consideration in my next experiments! LOVE the idea of adding shallots.

By: Hannah Benoit

Hannah Benoit — Tue, 10 Dec 2019 04:25:38 +0000

The method worked very well. The steak was scrumptious, juicy, and done to a turn. My critiques are 1) way too salty! Though the principle is sound in terms of creating a nice crust and 2) I’d omit the butter at the start of cooking the steak. My house filled with smoke and it triggered the alarm! I’d suggest just a bit of oil. Add the butter at the end.

I added some finely chopped shallots when I made the butter sauce. Very tasty.

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 07 Nov 2019 17:18:22 +0000

In reply to Lisa.

I’ve just reread the post and realized I should not have suggested water for this :-) I recommend using broth- beef, chicken, or vegetable, or wine. This is because the water content of these things will evaporate, leaving behind a concentrated flavor. If you just add water, it will just evaporate! That said, if you don’t have ANY of these things as a last resort, you can add water simply to deglaze the pan. This will enable you to loosen all the good bits from the bottom of the pan. I’d suggest adding a little more butter to the pan after scraping everything off, once you turn OFF the heat, and let it melt into everything. This will help thicken it a bit. Hope that helps! I updated the post to say wine instead of water :-)

By: Lisa

Lisa — Thu, 07 Nov 2019 03:38:05 +0000

In reply to Elizabeth Lindemann.

If you don’t use the broth, but you substitute it for the water how much water do you use?

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 15 Oct 2019 12:00:02 +0000

In reply to Kamal.

More sauce is always the answer. I love my cast iron! It is heavy, though. But it cooks really well :-)

By: Kamal

Kamal — Mon, 14 Oct 2019 20:49:04 +0000

I also agree that more sauce does indeed mean more happiness.
This recipe has made me realize we need a cast iron skillet. Will fix that soon.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 21 May 2019 00:41:12 +0000

In reply to Ernest Santamaria.

So glad you liked it! Great idea to reuse the drippings like that.

By: Ernest Santamaria

Ernest Santamaria — Tue, 21 May 2019 00:33:45 +0000

I love this recipe. I cooked my vegetables in the drippings.

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 20 May 2019 14:46:04 +0000

In reply to fank.

Thanks for the suggestions, I have some fresh thyme growing in my garden so I’ll throw that in next time!

By: fank

fank — Sat, 18 May 2019 07:27:01 +0000

I would use some shallots or onion, and some herbs like thyme. This is nice and easy in a pinch, but don’t miss out on lots of easy flavor

By: Elizabeth

Elizabeth — Tue, 21 Aug 2018 13:13:51 +0000

In reply to Rich.

Thanks! So happy you liked it!

By: Rich

Rich — Mon, 20 Aug 2018 18:58:39 +0000

Absolutely delicious, peppery perfection.

By: Elizabeth

Elizabeth — Thu, 01 Dec 2016 00:21:00 +0000

In reply to Cathy l.

So glad you liked it and thanks so much for your nice comment! :)

By: Cathy l

Cathy l — Wed, 30 Nov 2016 23:56:58 +0000

Finally got around to making this – omg good – only bad thing is that won’t be eating out as much – better at home – love your recipes !!!!

By: Elizabeth

Elizabeth — Thu, 03 Mar 2016 23:06:14 +0000

In reply to Joan Devlin.

Wine- great idea! Thanks for the suggestion :-)

By: Joan Devlin

Joan Devlin — Thu, 03 Mar 2016 23:05:19 +0000

This is how ai cook my steak. One thing I add is a little red wine to deglaze the pan as well as water(which I always have) or beef broth ( which I sometimes have):
Think it will be tomorrow’s dinner.