Pan-Seared Steak with Indian-Spiced Steak Sauce
A cast-iron seared steak with a quick homemade steak sauce, the tangy, savory kind you would pour from a bottle, made in five minutes with the blend. Date night without the steakhouse bill.
Photography is illustrative. Every recipe is tested.
Ingredients
- 2 strip or ribeye steaks, about 1 inch thick and 12 ounces each
- Kosher salt and black pepper
- 1 tablespoon neutral high-heat oil
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or brown sugar
- 2 tablespoons water
- 1 1/2 teaspoons Tikka Twist Signature Blend, Mild or Hot
Contains: Soy, Wheat.
Using the blend
1 1/2 teaspoons
Whisk the blend into the cold sauce ingredients before they go on the heat, then simmer gently. In liquid it blooms instead of burning, and its tomato, lime and amchur do what the tamarind and vinegar do in a bottled steak sauce.
Method
- 01
Season the steaks ahead. Pat the steaks dry and season both sides with salt and pepper. Leave them at room temperature for 20 minutes while you make the sauce.
- 02
Make the steak sauce. In a small saucepan, whisk the ketchup, Worcestershire, vinegar, honey, water and 1 1/2 teaspoons of Tikka Twist until smooth while it is still cold. Bring to a gentle simmer over low heat and cook 4 to 5 minutes, stirring, until slightly thickened. Taste it and set aside.
- 03
Sear in a hot skillet. Heat the oil in a cast-iron skillet over medium-high until it just smokes. Sear the steaks 3 to 5 minutes per side without moving them, until deeply browned. Pull them at 130°F for medium-rare, or at 145°F, USDA's guidance for whole cuts of beef.
- 04
Rest, slice and serve. Rest the steaks 5 minutes, then slice against the grain and serve with the steak sauce. Leftover sauce keeps a week in the fridge.