Pan-Seared Steak and Pan Sauce with Asian Flavors

I recently entered the Grass Fed Beef Steak Giveaway by Marx Foods, and won a dozen grass-fed top sirloins.  These 100% grass fed black Angus beef are from New Zealand.  They are much tastier, leaner and have less fat than grain-fed beef.  If you're not familiar with Marx Foods, you should really check out their products.  It is an online specialty food market from Seattle providing the freshest and most exciting seasonal food products to restaurants, food lovers and home cooks like us.  To enter I had to leave a comment on how I think steaks should be cooked and eaten.  What's the preferred doneness and technique in making steaks?  Of course, I automatically go back to one of my favorite ways to cook steaks which is pan-seared then finishing it off in the oven.  I love sauces to accompany my proteins so I added a pan sauce.  Below is my winning comment and thanks again to the judges for picking my answer to win these awesome steaks. 

Margaret @ Savory Sweet Living says:
I love various cuts of steaks from skirts to sirloins and who doesn’t like a well-marbled rib eye. I like my steaks medium-rare. If the steak has been in the fridge, be sure to let it sit for at least 30 minutes to an hour depending on the thickness of the meat, and bring it to room temperature before cooking. The classic way to make it I think is in a skillet with a pan sauce.

Preheat oven to 350. Then pat dry the steak completely before season generously both sides with salt and pepper. In a hot skillet add a little canola oil and sear the steak on one side in medium high heat and let the steak cook for a few minutes. Then turn and sear the other side for a few minutes. Depending on the thickness of the steak you should finish it in the oven. I could usually tell by the doneness by poking at the meat. If you must, use a meat thermometer and when the internal temperature reaches 135, take it out, tent it with aluminum foil and let it rest for at least 5-10 minutes as the heat still carries over to at least 140.

In the meantime, make your sauce with the pan you cook the steak in. Add a little olive oil, saute some shallots and mushroom, make sure you scrape off the fond on the bottom of the pan with all the flavor. Add some red wine or beef stock reduce by half then swirl in some cold butter to thicken the sauce and serve immediately.

I was so excited to get the steaks delivered.  They were beautifully wrapped individually, and each piece weight about 8 oz which is a perfect individual portion size.  Once you learn the technique of making a pan sauce, the possibility is endless.  Since I like to use Asian ingredients, I couldn't help but add different herbs and spices to enhance my "go-to" pan sauce, and here's what I came up with.

Pan-Seared Top Sirloin with Asian Flavored Pan Sauce (Serves two)
Two Top Sirloin or your favorite cut of beef (8 oz each)
Salt and pepper to taste 

Pan Sauce (Yield approximately 1/4 cup)
1 cup of beef stock
3 slices of ginger
3 pieces of Thai basil leaves
2 stalks of scallions
1 whole pieces of lemon grass (tender parts only)
1 star anise
1/2 of a cinnamon stick
1/4 tsp of sugar
1 tsp of fish sauce or more for taste
1 tbsp of minced shallot
1 tbsp of unsalted butter (diced and keep cold in fridge)

Since the steaks cook pretty quickly.  I want to concentrate on the broth for the pan sauce.  If you have time you could get some beef marrow and bones to make your own stock, if not, you could use a pre-made unsalted beef stock.  By the way always buy unsalted stock or butter so this way you could adjust your seasoning accordingly.  Add all the pan sauce ingredients (except the last two items, shallots and butter) in a low simmer for at least 1/2 hour to reduce the liquid in half.  Strain the stock and set aside, keep warm while preparing for the steaks.  Preheat oven to 350 degrees.  In medium high heat make sure your pan is hot before adding the oil.  As mentioned above, be sure to pat dry the room temperature steaks to ensure a nice sear.  Then generously season your steaks with salt and pepper just before the steaks are about to hit the pan.  Seared one side for at least 2 minute until nicely brown, then seared the other side, and finish it in the oven (for another 7-10 minutes, depending on the thickness).  Once the steaks are done, at this point you may want to take its temperature to make sure it reaches 135 degree for medium rare.  Then cover the steaks with aluminum foil and let them rest for at least 5-10 minute before slicing.  During this resting period, the meat is still cooking so the temperature will rise to at least 140.  In the meantime, prepare the sauce.  Add olive oil or a tablespoon of butter to the same pan you cooked the steaks, saute some shallots season with salt and pepper.  Then slowly add the flavored stock to deglaze the pan.  Reduce the liquid by half then swirl in the diced cold butter at the end to finish the sauce.  This pan sauce is really versatile, and could be used for pork chops, chicken or other cuts of beef.