Name: Seared Steak with Garlic-Soy Pan Sauce and Charred Broccolini
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless strip steaks (about 8 oz each); 1/2 lb broccolini, trimmed; 2 tbsp neutral oil (like canola or grapeseed); 4 garlic cloves, thinly sliced; 2 tbsp low-sodium soy sauce; 1 tbsp unsalted butter; 1 tsp sesame oil; 1/2 tsp freshly ground black pepper; Kosher salt, to taste

Seared Steak with Garlic-Soy Pan Sauce and Charred Broccolini

GingerApple6570

This steak dish is all about maximizing flavor and texture with minimal fuss. Inspired by wok-cooking techniques, the pan is heated until almost smoking, ensuring a deep, savory sear on the steak. Charred broccolini provides a crispy, vibrant contrast, while a quick garlic-soy pan sauce brings umami depth and a touch of gloss. The finishing swirl of butter and sesame oil off the heat melds everything together, creating a restaurant-worthy sauce in minutes. Perfect for a sunny Massachusetts evening, this dish is bold, balanced, and visually striking—no rice required.

Ingredients

Instructions

Pat steaks dry and season both sides generously with salt and pepper. Let sit at room temperature 10 minutes.
Preheat a large heavy skillet over high heat until just smoking. Add 1 tbsp oil, swirling to coat. Add steaks; sear without moving for 2-3 minutes until deeply browned. Flip and sear the other side 2-3 minutes for medium-rare. Transfer steaks to a plate to rest.
Reduce heat to medium-high. Add remaining 1 tbsp oil to the same pan. Add broccolini and a pinch of salt. Cook, tossing frequently using a forward scooping motion, until charred and crisp-tender, 3-4 minutes. Transfer broccolini to serving plates.
Return pan to medium-low. Add garlic and sauté 30 seconds until fragrant. Add soy sauce and 2 tbsp water, scraping up browned bits. Simmer 1 minute, then remove from heat and swirl in butter and sesame oil until glossy.
Slice steaks against the grain. Arrange atop broccolini and spoon pan sauce over. Serve immediately.