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Perfectly Pan-Seared Steaks

Create a special meal for two featuring these perfect pan-seared steaks. They are made in a pan, no grill required. They are easy enough for everyday but great enough for a special occasion.

Don’t Have a Grill? No Problem! Make Perfectly Pan-Seared Steaks

Need a scrumptious meal for two that is dazzling enough for a special occasion but easy enough (1 hour start to finish) to have almost any night. It’s so yummy that you will feel like you’ve been to an upscale restaurant but can feel proud you made it yourself.

I had couple of filet mignons that I found on sale this week and I asked Meatball Man to cook them for us. I don’t have a grill here so I wasn’t quite sure what to do with them. I wasn’t even planning to write about them—I just wanted some dinner.

However, Meatball Man had a different idea. He told me I was going to want to take notes and pictures because it was gonna be good. And it was. Oh my goodness, it was so good.

No grill, no problem since these steaks are made in an iron skillet. In addition to the Perfectly Pan-Seared Steaks Meatball Man made a deliciously fragrant sauce and a couple of vegetable sides.


Perfectly Pan-Seared Steaks with Shallot and Shitake Topping

Roasted Marinated Asparagus

Crispy Oven Roasted Potatoes.

It turned out to be the perfect meal. This steak was so delicious; it really could be a special night meal or an “impress your girl or guy” meal. And I loved the side dishes every bit as much as the main course. Even better, it was done in just about an hour.

Meatball Man prepped all the food first. When it was ready to go, he preheated the oven to 425 degrees, then we took a little break and had a glass of wine.Thirsty cooks needed a wine break.

Then in an amazing choreography of cooking, he pulled together this fabulous meal. My only complaint is that it’s all gone!


  • 2 thick-cut filet mignons, about a pound total
  • Olive Oil
  • Butter
  • Heavy Cream
  • 3 medium red potatoes
  • Seasonings
  • Asparagus
  • Soy Sauce
  • Dijon mustard
  • 1 shallot
  • 4 oz sliced shitake mushrooms
  • red or white wine

1 Hour Before:

Take steaks out of the refrigerator and coat with a generous amount of pepper.

Get steaks out of the fridge an hour before you cook. Coat with a generous amount of pepper.


Rinse the asparagus and break the ends off. Place stalks in a casserole that allows them to lay in a single layer.

In a small bowl, mix:

  • Red wine 1 TB
  • Olive oil 2 TB olive oil
  • ½ tsp  PickaPeppa Sauce (This is usually found with hot sauces. If you don’t have any, I’m sure it’s fine to omit.)
  • ½ tsp Dijon mustard (stone ground)
  • 1 TB Soy Sauce

Mix and pour over asparagus. Let marinate. Salt to taste.

The asparagus can rest in its marinade until it is time to cook


Use 3 medium sized red potatoes and slice them in wedges, toss with some olive oil, and spread out on a foil-lined cookie sheet or iron skillet. Season with your favorite seasonings. We used Roast Vegetables & Fries Spice Blend. If you don’t have fancy-pants seasoning, you can use salt, pepper, garlic powder, onion powder, and paprika to taste. You can let these sit for while you prepare the other ingredients.The potatoes can go in an iron skillet or on a baking pan.

Season the potatoes with your favorite mix of seasonings

Steak Sauce

  • 1 Shallot minced
  • 8 oz. chopped shitake mushroom
  • 1 clove garlic minced
  • Butter
  • Heavy Cream

Just a few ingredients make a tasty steak sauce

Pulling It All Together

Heat oven to 425 degrees.

Potatoes go in first.

Start cooking the steaks on the stove top.  Add butter and olive oil to smaller pan. Heat until it’s bubbly. Add your steaks cook on each side for each side on stove top 2 minutes a side in a hot pan.

Tips from Meatball Man: Salt draws out the moisture, so don’t salt too early. However, the meat will need salt. Add some salt after you sear but before steak goes into oven.

Sear the steaks on both sides

At the 12-minute mark, take potatoes out of the oven and flip them over.Steaks go into pan with potatoes for 8 minutes in the oven.

Asparagus goes in this time at this time as well. So at this point, the asparagus in its pan is in the oven with the steak and potatoes who are now sharing a pan.

While steaks, potatoes, and asparagus are cooking, heat about 1 TB butter in a small pan. Once hot, add shallots and shitakes to butter. When shallots become clear, deglaze with wine, then add 1 TB more butter, and finish with about ¼ cup of cream. We used red wine but white wine would work well too.Shallots and shitake mushrooms make an amazing sauce or the steak

Sauce is finished. Take steaks out of oven, place on plate, tent with foil to keep warm.

Crank oven to broil. While steaks are resting, potatoes and asparagus broil for 5—8 minutes.

When potatoes and asparagus are done, take out of oven. Add steak back into the pan and top with sauce. If you want, you can sprinkle a little parmesan on the potatoes and asparagus.

Serve the steaks nestled in the potatoes with the sauce on top. Amazing!

Serve and enjoy!
Curious about how Meatball Man got his name?
You don't need a grill to prepare perfect steaks. This easy recipe will show you how to make a special meal for two.

This post contains affiliate links; read my full disclosure policy here.

Here’s where you can buy the seasoning for the potato wedges. This stuff tastes amazing. It’s one of Meatball Man’s “secret” ingredients.

Meatball Man uses iron skillets for everything!  If you inherited one from your Granny, hold on to it! But with proper seasoning, new cast iron skillets will work fine. Lodge is a well-known brand.


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I'm a former counselor, career services leader, and college advisor. Now I coach and write at My Think Big Life promoting health and personal growth.
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