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Meat Giant
Pan-Roasted Steaks

Pan-Roasted Steak

At Meat Giant, we’re proud to serve the vibrant communities of Homestead, Naranja, and Miami with a wide selection of premium meats and fresh produce. Our recipes are crafted to inspire delicious meals that you can easily prepare with local, fresh ingredients available right here at our Homestead location.


Made with our high-quality cuts of beef, ensuring the perfect blend of tenderness and flavor. This easy-to-follow recipe will help you create a mouthwatering steak with a rich, golden crust, perfect for any occasion. Pair it with seasonal vegetables and enjoy a meal that’s as nutritious as it is delicious. Explore more recipes like Pan-Roasted Steak and many others, featuring high-quality meats, seasonal fruits, and vegetables, all sourced from trusted suppliers to ensure the best taste and nutrition for your family.

Ingredients

1 shallot
6 cloves garlic
1 tablespoon fresh rosemary
¼ teaspoon crushed red pepper
2 lean, boneless steaks (such as top sirloin fillet or top round; about 1 ½ lb)
2 teaspoons olive oil, divided
¼ teaspoon pepper
¾ teaspoon kosher salt, divided
Aluminum foil
1 cup unsalted beef stock
1 cup orange juice
2 tablespoons brown sugar

Steps
  1. Chop shallot (2 tablespoons), garlic (1 tablespoon), and rosemary finely; combine with red pepper and mix until blended. Coat steaks with 1 teaspoon oil, then sprinkle with pepper and ¼ teaspoon salt (wash hands).
  2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place steaks in pan; cover and cook 5–6 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board, cover with foil, and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
  3. Return same pan to heat, then add remaining 1 teaspoon oil and shallot mixture; cover and cook 2–3 minutes, stirring occasionally, until browned. Stir in stock, juice, sugar, and remaining ½ teaspoon salt; simmer 10–12 minutes until sauce is thick enough to coat a spoon. Slice steaks thinly; top with sauce and serve.
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