Pan Seared Steak With Roasted Red Pepper Garlic Cream Sauce

Looking to impress? This pan seared steak with roasted red pepper garlic cream sauce is a showstopper! We’re taking a classic steak dinner and elevating it with a vibrant, flavorful sauce that’s surprisingly easy to make. Perfectly seared ribeye steaks are paired with a creamy, smoky, and slightly sweet sauce that will have everyone asking for seconds. This recipe is perfect for a special occasion or when you simply want to treat yourself to a restaurant-quality meal in the comfort of your own kitchen. Get ready to experience steak night like never before!

What You’ll Need

• Ribeye Steaks (2 ≈250g / 8oz each, 1lb total): We’re using ribeye steaks for their rich marbling and flavor. The marbling renders down during cooking, creating a tender and juicy steak. Look for steaks that are at least 1 inch thick for optimal searing.
• Kosher Salt (2 tsp / 10ml): Kosher salt is preferred for seasoning steak because its larger crystals adhere better to the meat and provide a more even seasoning.
• Freshly Ground Black Pepper (1 tsp / 5ml): Freshly ground pepper offers a more robust and aromatic flavor than pre-ground pepper.
• Olive Oil (2 Tbsp / 30ml): We’re using olive oil for its high smoke point and ability to create a beautiful sear on the steak.
• Unsalted Butter (3 Tbsp / 45g): Butter adds richness and flavor to both the steak and the sauce. Using unsalted butter allows you to control the overall saltiness of the dish.
• Garlic (3 cloves, minced): Freshly minced garlic is essential for the aromatic base of the sauce. Be careful not to burn the garlic, as it can become bitter.
• Roasted Red Pepper Puree (½ cup / 120g): This is the star of the sauce! You can use store-bought puree for convenience, or make your own by roasting red bell peppers, peeling off the skin, and blending the flesh until smooth.
• Heavy Cream (1 cup / 240ml): Heavy cream provides the luxurious, creamy texture of the sauce.
• Smoked Paprika (½ tsp / 2g, plus extra for garnish): Smoked paprika adds a subtle smoky flavor that complements the roasted red peppers and steak beautifully.
• Fresh Thyme Leaves (1 tsp / 5ml, minced): Fresh thyme adds an herbaceous note to the sauce.
• Fresh Parsley (chopped, for garnish): Fresh parsley provides a pop of color and freshness as a final garnish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Ribeye Steak: New York strip steak or sirloin steak can be used as alternatives, though they may require slightly different cooking times.
• Heavy Cream: Half-and-half can be used in a pinch, but the sauce will be less rich and creamy.
• Smoked Paprika: Sweet paprika can be used if you don’t have smoked paprika, but you’ll miss out on the smoky flavor.
• Fresh Thyme: Dried thyme can be substituted, use about ½ teaspoon.

Step-by-Step Instructions for Perfect Pan-Seared Steak

1. Rest the Steaks: Remove your ribeye steaks from the refrigerator at least 20 minutes before cooking. Pat them thoroughly dry with paper towels. This is crucial! A dry surface allows for a beautiful sear, while resting brings the steaks closer to room temperature, promoting even cooking.
2. Season Generously: Season both sides of the steaks liberally with kosher salt and freshly ground black pepper. Don’t be shy – this is your primary opportunity to flavor the meat. The salt will also help draw out moisture, further aiding in the searing process.
3. Heat the Skillet: Place a heavy-bottomed skillet (cast iron is ideal for its heat retention) over medium-high heat. Add the olive oil and swirl to coat the entire surface. The oil should shimmer, indicating it’s hot enough.
4. Sear the Steaks: Carefully place the steaks in the hot skillet. Resist the urge to move them! Allow them to sear undisturbed for 3-4 minutes per side for medium-rare. This develops a rich, flavorful crust through the Maillard reaction.
5. Rest the Steaks (Again!): Transfer the seared steaks to a plate, loosely tent with aluminum foil, and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
6. Sauté the Garlic: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
7. Build the Sauce: Stir in the smoked paprika and roasted red pepper puree. Cook for 1 minute, stirring constantly, to meld the flavors and deepen the color.
8. Simmer the Sauce: Pour in the heavy cream and add the minced thyme. Whisk continuously as the sauce simmers gently for 3-4 minutes, or until it thickens enough to coat the back of a spoon.
9. Season the Sauce: Taste the sauce and season with additional salt and pepper as needed. Remember that the steak was already seasoned, so start with a small amount and adjust to your preference.
10. Slice and Serve: Slice the rested steaks against the grain into ½-inch thick strips. Arrange the slices on a warm plate and drizzle generously with the roasted red pepper garlic cream sauce. Garnish with chopped fresh parsley and a pinch of smoked paprika.

Choosing the Right Steak for Searing

While this recipe works beautifully with ribeye, other cuts like New York strip or filet mignon can also be used. Ribeye is preferred for its generous marbling, which renders down during searing, creating a supremely flavorful and tender steak. Look for steaks that are at least 1-inch thick to ensure a good sear without overcooking the inside.

The Magic of the Rest

Resting the steak is arguably the most important step. During cooking, the heat forces the juices in the steak to migrate towards the center. Resting allows those juices to redistribute throughout the meat, resulting in a more tender and flavorful bite. Skipping this step will result in a dry, less enjoyable steak.

Why Roasted Red Pepper Puree?

The roasted red pepper puree isn’t just about flavor; it adds a beautiful color and subtle sweetness to the sauce. Roasting the peppers intensifies their natural sugars and creates a smoky depth that complements the richness of the cream and the savory steak. You can easily make your own by roasting red bell peppers under the broiler until blackened, then peeling off the skin and blending the flesh. Store-bought puree is a convenient alternative.

Troubleshooting the Sauce

Sauce too thin? Continue simmering for a few more minutes, whisking constantly. You can also add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) to thicken it quickly. Sauce too thick? Add a splash of heavy cream or milk to thin it out. Sauce lacks flavor? Adjust the seasoning with salt, pepper, or a touch more smoked paprika.

Serving Suggestions

This pan-seared steak is a showstopper on its own, but it pairs wonderfully with a variety of sides. Consider roasted asparagus, creamy mashed potatoes, or a simple green salad. A bold red wine, such as Cabernet Sauvignon or Merlot, complements the rich flavors of the steak and sauce.

Frequently Asked Questions

Can I use a different type of pepper?

While roasted red peppers are traditional, you could experiment with other roasted peppers like yellow or orange for a slightly different flavor profile.

Can I make the sauce ahead of time?

Yes, the sauce can be made ahead of time and reheated gently over low heat. However, it’s best to add the thyme just before serving to preserve its fresh flavor.

What if I don’t have a cast iron skillet?

A heavy-bottomed stainless steel skillet will also work, but cast iron provides superior heat retention and distribution.

Enjoy this incredibly flavorful and satisfying Pan Seared Steak with Roasted Red Pepper Garlic Cream Sauce! Don’t forget to save this recipe to Pinterest for later!

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