Pan Seared Beef Recipes

Photo by Bertolli Pasta

Pan searing of beef is generally used on thinner, more tender cuts of meat. Those cuts tend to be leaner, more delicately flavored and more tender than other cuts of beef. Cuts include filet mignon, strip steak and flat iron steak.

Pan searing is a quick cooking process that doesn’t allow for much breaking down of meat or melting of marbling. Because of the way searing works, it’s often used to produce a steak that is relatively rare yet that has developed a nice crust. The flavors of pan-seared beef tend to combine the lightly nutty sweetness of the caramelized surface with a rich yet fresh beefiness.

The combination of these flavors allows for many wine pairings, though neither the crust nor the meat itself represents a particularly strong flavor. It is best to look for wines that are medium-bodied with medium intense flavors to pair with your pan-seared beef. In fact, the beefiness of the cut is highlighted by pan searing, so looking for beefy or meaty wines is an excellent route to take when looking for a wine pairing. Mourvedre and Syrah each have meaty elements to their flavor profiles. Mourvedre can often be too intense for a pan-seared steak, but it does contribute a meaty quality to many blends from the South of France and the New World wine producing regions, such as Australia and California. There are many options to choose from.

The cut of meat you choose to pan sear is really what is most important when pairing with wine. As is generally the rule, a filet mignon’s delicate and subtle nature is best paired with the delicate texture and complex flavors of aged wines like mature Bordeaux, Rioja Reservas and Chianti Riservas. Flat iron steaks are more fatty and richly flavored, so they can be paired with younger wines where the tannin in the wine counters the fat in the steak and with bolder wines, such as Cabernet Sauvignon, Malbec or Merlot.

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All Pan Seared Beef Recipes

Beef Braised in Guinness
Heat the oil in a Dutch oven or large heavy-bottomed saucepan with a tightfitting lid over medium-high heat until shimmering. Meanwhile, season the...
Beef Stew with Leeks
Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. Whe...
Beef Tenderloin Steaks with Mustard-Cognac Sauce
Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until...
Beef Tenderloin with Mushroom-Dill Sauce
Melt the butter in a 12-inch heavy-duty skillet over medium-high heat. Add the mushrooms, season generously with salt, and cook, stirring occasiona...
Beef Tenderloin with Pancetta and Hominy Polenta
Make the Pancetta and Hominy Polenta and keep it warm while preparing the tenderloin. Heat to 500°F and arrange the rack in the top third of the ...
Beef Teriyaki
1. In a bowl, combine all the ingredients for Teriyaki Sauce and mix well. 2. Trim off extra fat from the steaks and put them in a Ziploc bag. Add...
Beef Wellington
Method 1 Preheat oven to 400°F. 2 Heat a tablespoon or two of oil in a large pan on high heat. Season the fillet generously with salt and pepper. S...
Beef Wellington Recipe - Allrecipes.com
Method 1 Preheat oven to 400°F. 2 Heat a tablespoon or two of oil in a large pan on high heat. Season the fillet generously with salt and pepper. S...
Braised Brisket with Thirty-Six Cloves of Garlic
Preheat the oven to 325°F. Drop the garlic cloves into a small saucepan of boiling water for 30 seconds. Drain immediately. Peel as soon as the gar...
Braised Lamb Chops with Black Olives & Artichokes
Heat a heavy, straight-sided skillet over medium-high heat. Season both sides of the chops with salt and peper. Add the oilve oil to the heated pan...
Classic Beef Stew
Adjust a rack to the lower middle (but not the bottom) of the oven and heat the oven to 450°F. Pat the beef dry with paper towels, trim away any th...
Cottage Pie with Beef & Carrots
Position a rack in the center of the oven and heat the oven to 350°F. Pour the broth into a small saucepan and add the mushrooms. Bring to a simmer...
Filet Steaks with an Irish Whisky & Cream Pan Sauce
Season each steak generously with salt and pepper. Heat a heavy-based (preferably cast-iron) skillet that’s large enough to hold the steaks over hi...
Grass Fed Beef with Herbs
Blend all ingredients except beef and coarse salt in a food processor. Rub on meat; marinate 2 hours at room temperature or overnight in the refrig...
Grilled Cheese with Pulled Short Ribs and Pickled Red Onions
For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine. Preheat the ove...
Hungarian Brisket
Heat oil in a large Dutch oven over medium-high heat; add onions. Cook, stirring often, 25 to 30 minutes or until onions are golden brown and caram...
Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling
—Roll out each of the six pastry sheets to about 3/16-inch thick and, using a sharp knife, cut out a 10-inch round from each. From the scraps, cut ...
Pan Seared Medallions of Beef Over Polenta With Creamy Tomato Sauce
Heat 1/2 tablespoon Olive Oil in 10-inch nonstick skillet over medium-high heat and cook asparagus, stirring occasionally, 5 minutes or until tende...
Peppery Beef Kebabs with Braised Pearl Onions
Blanch onions in a large pot of boiling water 1 minute and drain, then cool under cold running water. Trim root ends and peel. Cook onions in butte...
Planked Beef Fillets with Porcini Slather
1. To make the slather, combine all the ingredients in a small bowl and stir to blend well. 2. Prepare an indirect fire in your grill, with a hot f...