I don’t know if it’s because I am forever suffering from anemia, but I seriously crave steak at least once a week. There’s nothing better than a gorgeous hunk of seared beef, perfectly cooked and wondrously seasoned. Whether from a restaurant or on the grill, in the oven or on the stovetop, this has become a staple of our diet in this house.
One of my favorite ways to serve it is with charred veggies. And this Pan Seared Steak with Charred Tomatoes and Fresh Basil is seriously to die for. If you’ve got a steak lover in your life, you’ve got to try this. You won’t regret it!
Ingredients (serves 1)
1 14-ounce top sirloin steak appx. 1″ thick
2 tablespoons grapeseed oil
2 tablespoons butter
3 garlic cloves, crushed
1 cup grape tomatoes
1/4 teaspoon salt
Pepper to taste
Remove the steak from the refrigerator 30 minutes prior to cooking and sprinkle both sides with salt.
Place an 8″ stainless steel or a cast-iron skillet on the stove over medium-high heat. When the pan is hot, add one tablespoon of the grapeseed oil.
Set your timer for six minutes but don’t turn it on yet.
When the oil is smoking, place the steak in the center of the pan.
Start your timer and don’t touch the steak for one minute.
After one minute, gently wiggle the steak to make sure it’s not sticking. Let cook for two more minutes rotating it every 30 seconds.
Flip the steak over and don’t touch it for one minute.
Rotate the steak after one minute and cook for one more minute. Add the remaining tablespoon of oil to the pan, and tilt the pan toward you so the oil collects in the front. Add the butter directly into the oil, so it doesn’t burn.
Keeping the pan tilted toward you, constantly baste steak with the oil and butter mixture for the last minute of cooking.
Immediately remove the steak from the pan, and place it on a cutting board to rest. Sprinkle with pepper, if desired.
Pour the butter and olive oil mixture out, and add the tomatoes and garlic.
Use a wooden spoon to pop the tomatoes open as they cook, but don’t smash them. You’re just popping them open to release their juices. As the liquid comes out of the tomatoes, it will deglaze the pan and pick up all the delicious flavor on the bottom.
As soon as the tomatoes are caramelized to your liking, remove them from the pan and dispose of the garlic.
When the steak has rested for 5 to 8 minutes, slice it into thick pieces going against the grain.
Arrange the steak on a plate with the charred tomatoes on top and around the sides.
Just before serving, tear some fresh basil over the steak.
Once you flip the steak, the rest of the process goes pretty quick, so I suggest having everything ready to go. This cooks for exactly six minutes which yields a medium-rare cooked steak.
Be sure to use a good quality pan for this. It’s the key to the steak cooking properly. It will evenly distribute the heat and prevent the steak from burning. That said, all stovetops cook differently, so if it appears to be cooking too hot or burning, turn the heat down a little. As the steak cooks, you definitely want to hear a constant sizzle, but there shouldn’t be an abnormal amount of smoke.
Be sure to carefully watch the garlic in the last couple minutes of cooking. It can burn very quickly and ruin the sauce.
If your tomatoes don’t release a lot of juice, don’t be alarmed. Some just aren’t as juicy as others. If you want more of a sauce, you could deglaze the pan with a little white wine or broth in the last minute of cooking the tomatoes.
This dish is a delicious marriage of flavors and textures! The steak is rich and savory while the tomatoes are sweet and smoky. The freshness of the basil is the perfect finishing touch!
You can serve the steak on its own or alongside roasted vegetables and a side salad.