Q1: What is the absolute secret to getting a perfect, dark, and crusty sear on a steak?

There are two main secrets! First, make sure your skillet is fully preheated and very hot before you add the steak. Second, and most importantly, pat your steaks completely dry with a paper towel and season them generously right before they go in the pan. Excess moisture is the enemy of a good sear and will cause the steak to steam instead of brown.

Q2: How do I know for sure when my steak is cooked to a perfect medium-rare?

The only 100% foolproof way to guarantee a perfectly cooked steak is to use an instant-read thermometer . For a perfect medium-rare , you want to pull the steak from the skillet when the internal temperature in the thickest part of the meat registers about 130-135°F (54-57°C) . The temperature will continue to rise a few degrees as the steak rests.

Q3: What does it mean to "deglaze" a pan?

Deglazing is a simple but crucial technique for building a flavorful pan sauce. After you have seared your meat, you will see a lot of delicious, caramelized brown bits stuck to the bottom of your pan (this is called the "fond"). When you pour a liquid (in this case, the beer) into the hot pan, it will bubble up and release all those stuck-on bits, lifting them up and dissolving them into your sauce. This is where all the deep, savory flavor for your sauce comes from!

Q4: Can I make this dish ahead of time?

This dish is at its absolute best when the steak is cooked and served fresh. However, for a fantastic time-saving trick, you can roast the vegetables completely up to a day in advance and store them in the refrigerator. When you are ready to eat, you can simply reheat the vegetables in the oven while you cook your steak and make the quick pan sauce.

Q5: What kind of beer is best for a pan sauce?

As the recipe suggests, a crisp and clean lager-style beer is a fantastic choice, as it will not be too bitter. A slightly darker and maltier beer, like an amber ale or a brown ale , would also be a delicious and fantastic choice that would create an even richer, deeper-flavored sauce.

Pan-Seared Steak with Beer Sauce & Sweet Potatoes

The Best Pan-Seared Steak with Beer Sauce & Sweet Potatoes

A complete and flavorful weeknight meal featuring pan-seared sirloin steaks with a savory beer sauce, served alongside roasted sweet potatoes and red onion. The sweet potato wedges and onion are roasted on a sheet pan until tender and caramelized. While they roast, the steaks are seasoned and seared in a skillet. A quick pan sauce is then created in the same skillet by deglazing with lager-style beer and whisking in whole-grain Dijon mustard, honey, and butter, incorporating the flavorful browned bits from the steak.

Author: Grace

Ingredients

2 medium sweet potatoes, cut into 1/2-inch-thick wedges
1 red onion, cut in half through the root end (unpeeled)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 boneless beef sirloin steaks (about 6 ounces each)
1 cup lager-style beer
1 tablespoon whole-grain Dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons honey
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley

Instructions

Preheat the oven to 450°F.
On a rimmed baking sheet, toss the sweet potato wedges and red onion halves with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a few grinds of pepper. Arrange the onion cut-side down.
Roast for 25 to 30 minutes, flipping the vegetables halfway through, until the sweet potatoes are tender and the onion is browned.
While the vegetables roast, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of olive oil.
Add the steaks to the hot skillet and cook for 3 to 4 minutes per side for medium-rare. Transfer the steaks to a plate and tent them with foil to rest.
Make the Pan Sauce: Remove the skillet from the heat and carefully add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard.
Return the skillet to medium-low heat and simmer for 1 to 2 minutes, until the liquid is slightly syrupy.
Add the vinegar, honey, and any collected juices from the resting steaks. Season with 1/4 teaspoon of salt. Remove from the heat and stir in the butter until it has melted.
To Serve: Peel and slice the roasted onion. Serve the steaks topped with the pan sauce, alongside the roasted sweet potatoes and onion. Sprinkle everything with fresh parsley.

Notes

This is a complete meal with a main protein and a roasted vegetable side, perfect for a weeknight dinner.
Roasting the onion with the peel on helps it to become tender and sweet.
Building the pan sauce in the same skillet used to sear the steaks is a key technique that incorporates all the flavorful browned bits (fond).
Letting the steak rest after cooking is crucial for a juicy result, and the collected juices are added back into the sauce for extra flavor.

Find it online: https://www.eatswithsoul.com/beer-sauce-sweet-potatoes/