Ingredients
Method
- Pat steak medallions dry and season both sides with salt and pepper
- Preheat a 12-inch skillet for 3 minutes, then add 1 Tbsp butter
- Once butter foams, sear steak over medium-high heat, 3 minutes per side
- Use tongs to flip medallions precisely
- Remove steak from skillet (target 135°F for rare to 145°F for medium)
- Lower heat to medium-low, add remaining 2 Tbsp cold butter to the skillet
- Cook garlic in butter 2–3 minutes until fragrant
- Scrape browned steak fond from pan into the garlic butter mixture
- Pour sauce over steak and serve, optionally garnished with herbs
Notes
Use a cast iron skillet for optimal fond formation
Tongs prevent compression of meat and preserve crust
For halal adherents, verify steak source and skip wine-based deglazes
Mushroom or bison substitutions work well for dietary preferences
Leftovers store up to 3 days in the fridge
Tongs prevent compression of meat and preserve crust
For halal adherents, verify steak source and skip wine-based deglazes
Mushroom or bison substitutions work well for dietary preferences
Leftovers store up to 3 days in the fridge