Seared Bistro Steak with Pan Jus featuring Dueamori Pepper Steak Seasoned EVOO
All the drama of a steakhouse—at home. A fierce cast-iron sear, a glossy pan jus, and a bold, savory finish make this fast, confident plate the centerpiece of any weeknight or date-night menu.
Ingredients
Method
- Pat steaks dry; season with salt.
- Heat 2 tbsp oil in cast-iron until just smoking; sear 3–4 min/side to medium-rare.
- Add butter + 1 tbsp oil; baste 30 sec. Rest steaks.
- Deglaze pan with wine/stock; reduce to syrupy jus. Slice; spoon jus over.
Notes
Wine Pairings
- Barolo (Nebbiolo): High tannin meets rich, meaty texture—classic culinary alchemy. The steak’s protein and fat soften Nebbiolo’s grip, while Barolo’s rose, tar, and red-fruited complexity sails alongside the pan jus. Opt for a producer with balanced oak and drink at 62–64°F after a brief decant.
- Syrah (Northern Rhône or cool-climate): Peppery, smoked-meat aromatics dovetail beautifully with a hard sear. Syrah’s dark fruit and savory edges complement without turning the plate heavy. Choose medium-bodied, old-world-leaning bottles; avoid jammy, high-alcohol versions.
