Pan-Seared Spanish Steaks

Total Time:
25 min
5 min
20 min

2 to 4 servings

  • 2 bone-in rib-eye steaks (about 1 inch thick, 1 pound each), at room temperature
  • Canola oil
  • Kosher salt and cracked black pepper
  • 2 shallots, thinly sliced
  • 1 clove garlic, minced
  • 1/2 cup low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons sherry vinegar
  • 2 tablespoons unsalted butter
  • 1/4 cup sliced Spanish olives (optional)
  • 1 tablespoon chopped fresh chives
  • Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Meanwhile, thoroughly pat the steaks dry with paper towels. Lightly coat each side of the steaks with canola oil and sprinkle generously with salt and pepper.

  • Add 1 to 2 tablespoons canola oil to the skillet (this will help create a great crust on the steaks) and add the steaks. Do not crowd them; if you cannot leave room between the steaks, use 2 skillets. Without moving them, cook the steaks 3 minutes. Using tongs, flip them and cook 1 more minute for rare, 2 more minutes for medium rare or 4 more minutes for medium. Transfer the steaks to a plate and cover loosely with foil. Let rest at least 5 minutes before cutting into them.

  • Pour out the used oil from the skillet and add a glug of new oil. Reduce the heat to medium. Add the shallots and garlic to the skillet and cook until they just begin to brown, 3 to 5 minutes. Add the beef broth, Worcestershire sauce and sherry vinegar and bring the sauce to a boil. Cook until reduced by half, 3 to 5 minutes. Turn off the heat and whisk in the butter until it has melted and the sauce has thickened. Stir in the olives, if using.

  • Put each steak on a plate; spoon the sauce over the top and sprinkle with chives.

  • Photograph by Anna Williams

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