Sauteed Steaks With Tomato pan Sauce And Wilted Arugula
2 pounds (907 g) steaks of your choice (rib eye, porterhouse, T-bone), about 1½-2 inches thick
Salt and freshly ground black pepper
2 tablespoons (30 ml) oil or cooking fat of choice
2 tablespoons (30 ml) minced shallots
½ cup beef stock
1 pint assorted cherry tomatoes
4 cups (960 ml) arugula
2 tablespoons (30 ml) balsamic vinegar
- Sprinkle the steaks liberally with salt and pepper.
- Heat the oil over medium-high heat in a large cast-iron skillet or other skillet that is already hot. Add the steaks and sear for 3 to 5 minutes per side (longer if you like your steak well-done). Remove the steaks to a clean large plate and allow them to rest while you make the sauce.
- Reduce the heat to medium and add the shallots and a few teaspoons of the beef stock to the skillet. Scrape up any of the browned bits left by the steaks. Add the tomatoes and cook for about 1 minute to slightly soften them.
- Add the remaining stock, arugula and balsamic vinegar and cook just until the arugula is wilted.
- Arrange the steaks on plates, place the tomatoes and arugula all around, spoon on the sauce and serve at once.
NOTES: Be sure to check the label on your balsamic vinegar. Some aren’t true balsamic vinegar, but rather vinegar with caramel coloring added.
VARIATION: Instead of wilting the arugula, serve these steaks, with the tomatoes and sauce, over fresh arugula. They’re super tasty that way, as well.
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These sauteed steaks with tomato pan sauce and wilted arugula sear thick rib eye, porterhouse, or T-bone steaks in cast iron, then build a quick pan sauce from shallots, cherry tomatoes, beef stock, and balsamic. The arugula wilts into the sauce at the end. Restaurant food at home in 20 minutes.
Pro Tips
- Use thick steaks - 1 1/2 to 2 inches. Thin steaks overcook before a proper crust has a chance to develop.
- Sear 3-5 minutes per side in a hot cast-iron skillet, longer for well done, then let the steaks rest while you make the sauce.
- Scrape up the browned bits when the shallots and the first splash of stock hit the pan. That fond is the flavor of the sauce.
- Cook the cherry tomatoes for just 1 minute - they should soften and nearly burst while keeping their shape.
- Add the arugula and balsamic last and cook only until the leaves wilt - or skip wilting entirely and serve the steaks over fresh arugula.
Frequently Asked Questions
Is this steak dinner paleo?
It is - steak, shallots, cherry tomatoes, beef stock, arugula, and balsamic vinegar. No dairy or flour in the sauce.
Can I use a different cut of steak?
The recipe is written for rib eye, porterhouse, or T-bone. Any thick steak that sears well will work.
How do I know when the steaks are done?
Three to five minutes per side suits most thicknesses. Use a thermometer if you want precision, and always rest the meat before slicing.
What should I serve with these steaks?
The tomato pan sauce and wilted arugula make a complete plate. Roasted vegetables alongside turn it into a bigger meal.
Recipe Card
Ingredients
Method
- Sprinkle the steaks liberally with salt and pepper.
- Heat the oil over medium-high heat in a large cast-iron skillet or other skillet that is already hot.
- Add the steaks and sear for 3 to 5 minutes per side (longer if you like your steak well-done).
- Remove the steaks to a clean large plate and allow them to rest while you make the sauce.
- Reduce the heat to medium and add the shallots and a few teaspoons of the beef stock to the skillet. Scrape up any of the browned bits left by the steaks.
- Add the tomatoes and cook for about 1 minute to slightly soften them.
- Add the remaining stock, arugula and balsamic vinegar and cook just until the arugula is wilted.
- Arrange the steaks on plates, place the tomatoes and arugula all around, spoon on the sauce and serve at once.
