Pan Seared Steak


  • 2 Grass Fed Filets

  • 1 bunch of organic asparagus

  • 3 Tbsp salted organic butter

  • 1 organic lemon

  • 1 sprig organic rosemary

  • ½ c. organic red wine

  • ½ c. organic beef stock

  • Salt, to taste

Preparation Instructions


  1. Preheat the oven to 400°F. Pat the steaks dry with a towel and then salt on both sides.

  2. Take 2 tablespoons of butter, putting it into an iron skillet or heavy bottomed pan and turn the heat up to medium. Let the butter melt and let the pan get very hot. Heat is the secret ingredient when cooking steak. You need heat to get a good sear which will trap in the juices keeping the steaks tender and delicious.

  3. Once the butter is very hot, almost starting to change color, add the seasoned steaks, placing them directly into the butter. Let them sear for two mins or until they are browned on one side. Once they have a nice browned sear, use a spatula to flip the steak onto its other side for another two minutes. When it is browned, place the steaks on a baking sheets and put them into the oven for five to seven minutes.

  4. With the pan still hot, place a sprig of rosemary into the butter and then add the stock and wine. Let this boil on high, using a whisk to scrap the bottom of the pan. Once the liquid has reduced by half, remove from the heat.

  5. Remove the steaks from the oven and let them rest for three minutes before serving. Pour the liquid over the steak to serve.


  1. Snap off the woody ends of the asparagus and bring a large pot of salted water to a boil. While you are waiting for the water to boil, melt 1 tablespoon of butter in the microwave or on the stove. Add the asparagus to the boiling water and boil until tender, about 5 minutes. Drain and place in a bowl of ice water to cool. Once cool, drain again and pour the tablespoon of butter onto the asparagus, season with salt and a squeeze of lemon. Toss and serve.

  2. Serve with your choice of carbohydrate or with a salad and two large glasses of wine.

Recipe by    Katie Nail

Recipe by Katie Nail

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