Sugar Steak with Rosemary Pan Sauce

Ingredients

• 2 lb top sirloin steak (About 1 inch thick; two strip steaks may be substituted. Bring to room temperature before cooking.)
• 2 tbsp granulated sugar (Used in the steak seasoning and pan sauce; estimated from the recipe description.)
• 2 tsp kosher salt (Season to taste; the amount is estimated.)
• 1 tsp black pepper (Freshly ground, or to taste; estimated.)
• 1 tbsp neutral cooking oil (For searing; use a high-heat oil such as grapeseed, canola, or vegetable oil.)
• 6 tbsp unsalted butter (Keep refrigerated and cut into small pieces for emulsifying the pan sauce.)
• 2 sprigs fresh rosemary (Leaves roughly chopped or left on the sprigs for infusing the sauce.)
• 1 tbsp soy sauce (Adds savory balance to the sweet sauce.)
• 1 tbsp red wine vinegar (Adjust to taste to balance the sweetness and richness.)

Steps

1. 1

   Pat the steak thoroughly dry with paper towels. In a small bowl, combine the sugar, kosher salt, and black pepper, then sprinkle the mixture evenly over all sides of the steak. Let the seasoned steak stand at room temperature while the skillet heats, about 20 to 30 minutes.

2. 2

   Choose a large stainless-steel or other light-colored skillet; do not use cast iron, because its dark surface makes it difficult to judge the sugar’s caramelization. Heat the skillet over medium-high heat until hot, then add the neutral oil.

3. 3

   Add the steak to the hot skillet. Immediately reduce the heat to medium so the sugar browns rather than scorches. Sear until a deep mahogany crust forms on the first side, about 4 to 6 minutes.

4. 4

   Turn the steak and continue cooking over medium heat, turning occasionally, until the second side is deeply browned and the steak reaches the desired doneness—about 125°F for medium-rare or 135°F for medium on an instant-read thermometer.

5. 5

   Transfer the steak to a cutting board and tent it loosely with foil. Let it rest for 5 to 10 minutes so the juices redistribute. Leave the browned drippings and caramelized bits in the skillet.

6. 6

   Reduce the skillet heat to low. Add the rosemary, soy sauce, and red wine vinegar to the steak drippings. Scrape the bottom of the skillet with a wooden spoon to loosen the browned bits, and simmer briefly until the liquid is fragrant and slightly reduced, about 1 to 2 minutes.

7. 7

   Remove the skillet from the heat or keep it over very low heat. Add the cold butter one or two pieces at a time, whisking constantly until each addition is nearly incorporated before adding the next. Continue until the sauce is glossy and emulsified; do not let it boil, or the butter may separate.

8. 8

   Taste the rosemary pan sauce and adjust the balance with a small amount of additional vinegar or soy sauce if needed. Slice the rested steak against the grain and serve with the warm sauce spooned over and around the slices.

Notes

The source states that a 2-pound, 1-inch-thick top sirloin is ideal; two strip steaks are also suitable. Avoid rib-eye steaks because their fat can make the already rich butter sauce overly fatty. The exact ingredient quantities and full method were inaccessible behind the source’s membership prompt, so the ingredient amounts and steps are reconstructed estimates from the available description and cooking notes.

Nutrition per serving

• main
• beef
• steak
• pan-seared
• American
• high-protein