Pan-Seared Steak with Roasted Vegetables and Red Wine Pan Sauce
Bring a steakhouse-style dinner to your own kitchen with a crisp-edged pan-seared steak, tender roasted vegetables, and a quick red wine pan sauce that ties everything together. This recipe is built for home cooks: straightforward ingredients, reliable timing, and simple cues so you know exactly when the steak is ready.
Recipe at a glance
Yield: 2 servings
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
- 2 boneless steaks, about 8 ounces each and 1 to 1 1/4 inches thick, such as strip, sirloin, or ribeye
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 tablespoon olive oil, plus 1 teaspoon for the vegetables
- 1 tablespoon unsalted butter
- 2 cups mixed vegetables, cut into bite-size pieces, such as carrots, mushrooms, zucchini, bell pepper, or baby potatoes
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 3/4 cup dry red wine
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 teaspoon red wine vinegar or balsamic vinegar
- 2 tablespoons cold unsalted butter, cubed
- Chopped parsley, for serving
Instructions
- Heat the oven to 425 F. Line a sheet pan with parchment if you want easier cleanup.
- Toss the vegetables with 1 teaspoon olive oil, a pinch of salt, and a few grinds of black pepper. Spread them in a single layer on the sheet pan. Roast for 20 to 25 minutes, stirring once halfway through, until the edges are browned and the vegetables are fork-tender.
- While the vegetables roast, pat the steaks very dry with paper towels. Season both sides evenly with the kosher salt and black pepper. Let them sit at room temperature for 10 to 15 minutes while the oven heats and the vegetables cook.
- Set a heavy skillet, preferably cast iron or stainless steel, over medium-high heat. Add the olive oil. When the oil shimmers, lay in the steaks. Sear without moving them for 2 to 4 minutes, depending on thickness, until the first side is deeply browned.
- Flip the steaks and add the butter. Continue cooking, spooning the foaming butter over the top, until the steaks reach your desired doneness. For medium-rare, look for an internal temperature of 130 F to 135 F; for medium, 135 F to 145 F. The steak should feel springy but not soft in the center.
- Transfer the steaks to a plate or cutting board and rest for 5 to 10 minutes. Resting helps the juices settle so the meat stays tender when sliced.
- Pour off all but about 1 tablespoon of fat from the skillet. Reduce the heat to medium and add the shallot. Cook for 1 minute, stirring, until softened. Add the garlic and cook for 15 seconds more.
- Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer for 2 to 3 minutes, until the wine is reduced by about half.
- Add the beef broth, Dijon mustard, thyme, and vinegar. Simmer 2 to 4 minutes more, until the sauce is lightly thickened and glossy. Remove from the heat and whisk in the cold butter, one piece at a time, until the sauce looks smooth and shiny. Taste and add a pinch of salt if needed.
- Slice the steak against the grain, if desired, and serve with the roasted vegetables. Spoon the red wine pan sauce over the steak and finish with parsley.
Tips, serving ideas, and swaps
For the best crust, make sure the steak is dry before it hits the pan. If your steaks are thicker than 1 1/4 inches, you may need an extra minute or two per side, or you can finish them in the oven for a few minutes after searing.
If you want a milder sauce, use all beef broth instead of some of the wine, though the sauce will be less sharp and slightly sweeter. You can also swap the mixed vegetables for asparagus, Brussels sprouts, or green beans depending on the season.
For a fuller dinner, serve with mashed potatoes, crusty bread, or buttered rice to catch the extra pan sauce. A simple green salad on the side keeps the plate balanced and fresh.
Storage notes
Store leftover steak, vegetables, and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the vegetables and sauce gently in a skillet over low heat. Warm the steak only briefly so it does not overcook; thin slices can be brought back to temperature in the sauce for 30 to 60 seconds. Use care when handling the hot skillet and pan drippings, and keep raw beef separate from ready-to-eat foods while you prep. Nutrition.gov recommends washing hands, utensils, and cutting boards well after contact with raw meat.
