Home » Recipes » Main Course » Tasty Tuesday – Pan-Seared Steak

If you are a meat and potatoes kinda family like mine, this pan-seared steak is a must!  My husband and I enjoyed cooking these bad babies up together.


  • 4 rump steaks (1 to 1.5-inches thick), room temp
  • 2 or 3 garlic cloves
  • 2 Tbs fresh rosemary leaves
  • 3 Tbs butter
  • 1 Tbs olive oil
  • Salt and pepper A splash of white or red wine


  1. Mince garlic and rosemary.
  2. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle.
  3. Rub the paste over both sides of each steak.
  4. Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much.
  5. Add steaks, season them with pepper and cook 1 or 2 minutes on each side.
  6. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously.
  7. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.
  8. Meanwhile, cook the wine until reduced and a kind of sauce if formed.
  9. Slice the steaks and serve them with the sauce.
Thank you to www.vintagekitchennotes.com for this awesome recipe and a wonderful steak!

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