Steak Medallions Recipe: Buttery Sear and Melt-in-Your-Mouth Bites

As a pitmaster with French technique training, I’ve perfected the art of steak medallions. 🔥 Tender centers and pan-seared crusts come together in just 15 minutes. The key is precise temperature control and a hot skillet.

You’ll achieve restaurant-quality results with tender, juicy medallions. Serve with roasted vegetables or creamy mashed potatoes for a complete meal. Let’s cook!

Ingredients for Steak Medallions

Gather quality ingredients for tender steak medallions with a perfect pan-seared crust.

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The ribeye matters here. Look for well-marbled meat at your local butcher or Costco. Better marbling means more tender, juicy medallions. If you’re buying a whole roast, ask them to cut it into 1.5-inch thick steaks—this thickness cooks evenly. For the best flavor, use a mix of fresh herbs like thyme and rosemary.

No red wine? Beef broth with a splash of balsamic gets you close. Fresh thyme is ideal, but dried thyme at one-third the amount works too. If you’re using Worcestershire sauce, check the label—some brands contain anchovies. The garlic can be minced ahead and stored in olive oil for up to 5 days.

These steak medallions keep beautifully in the fridge for 3-4 days. Reheat gently in a skillet with a bit of butter. You can freeze them for up to 3 months—just thaw overnight in the fridge. Leftovers make great steak salad or steak sandwiches.

Step-by-Step Instructions for Steak Medallions

Here’s the method to achieve perfectly cooked steak medallions with a delicious pan-seared crust.

🔥 Step 1: Prepare the Steak Medallions

Start by cutting the 1.5 lb Ribeye Steak into 1-inch thick medallions. I like to cut against the grain to ensure tenderness. Season both sides of the medallions with 1 tsp Kosher Salt and 0.5 tsp Black Pepper. Make sure the seasoning is evenly distributed to enhance the flavor of the steak.

Let the seasoned steak medallions sit at room temperature for 30 minutes before cooking. This step is crucial as it allows the steak to cook more evenly. Don’t skip this step, as it makes a significant difference in the final result.

🍳 Step 2: Sear the Steak Medallions

Heat 2 tbsp Olive Oil in a large skillet over medium-high heat until it shimmers. Add the steak medallions and sear for 2-3 minutes per side until they develop a nice brown crust. I prefer using a cast-iron skillet for this as it retains heat well. Once seared, transfer the steak medallions to a plate and set aside.

Don’t overcrowd the skillet; cook in batches if necessary. You want each medallion to have enough room to sear properly. The crust formed during this step adds texture and flavor to the dish.

🥘 Step 3: Finish with Garlic Butter Sauce

In the same skillet, reduce the heat to medium and add 4 tbsp Unsalted Butter. Once melted, add 4 cloves Garlic Cloves (minced) and 2 tbsp Fresh Thyme (chopped). Cook for 1 minute until the garlic is fragrant and the butter starts to brown slightly. The aroma of garlic and thyme infusing into the butter is a sign that your sauce is coming together.

Return the steak medallions to the skillet and spoon the garlic butter sauce over them. Cook for an additional 2-3 minutes until the steak reaches your desired level of doneness. For medium-rare, I check that the internal temperature is around 130-135°F. Use a meat thermometer to ensure accuracy.

🍴 Step 4: Deglaze and Serve

Remove the steak medallions from the skillet and set them aside to rest. Deglaze the skillet by adding 0.25 cup Red Wine, 0.25 cup Beef Broth, and 1 tbsp Worcestershire Sauce. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer for 2-3 minutes until it reduces slightly and intensifies in flavor.

Serve the steak medallions with the rich garlic butter sauce spooned over the top. Garnish with 0.25 cup Fresh Parsley (chopped) and serve with 4 whole Lemon Wedges on the side. The acidity from the lemon wedges complements the richness of the steak beautifully.

Dietary Considerations for This Dish

Low-Carb and Keto Considerations

Steak medallions are naturally low in carbs and perfect for keto diets. The garlic butter sauce contains about 2-3g net carbs per serving. To keep it keto-friendly, be mindful of the red wine used for deglazing—about 1/4 cup adds minimal carbs. Pair with roasted vegetables like broccoli or asparagus for a complete keto meal. 🌱

Gluten-Free Status

This steak medallions recipe is inherently gluten-free. The ingredients to watch are Worcestershire sauce and beef broth—choose gluten-free versions to maintain the dish’s gluten-free status. Most brands of kosher salt and black pepper are gluten-free, but always check labels. Serve with gluten-free sides like cauliflower mash or roasted sweet potatoes. 🥔

Dairy-Free Modifications

To make this recipe dairy-free, replace the unsalted butter with dairy-free alternatives like vegan butter or coconut oil. For the garlic butter sauce, use a non-dairy milk or simply omit the butter and add extra olive oil. The dish will still be flavorful with garlic and thyme. Be cautious with Worcestershire sauce as some brands contain dairy. 🌟

Modifying for Heart Health

For a heart-healthy version, use grass-fed ribeye which tends to have better fatty acid profiles. Replace some of the butter with heart-healthy olive oil. Use low-sodium beef broth and limit the amount of salt. Serve with plenty of vegetables to balance the meal. Consider using herbs like thyme and rosemary to enhance flavor without adding extra salt. ❤️

Nutrition Information

A single serving of steak medallions (about 6 oz) contains approximately 350 calories, 22g fat, and 35g protein. The garlic butter sauce adds extra calories from fat, so consider using it sparingly if you’re watching your fat intake. This dish is rich in essential nutrients like iron and vitamin B12 from the steak. For a balanced meal, pair it with a side of steamed vegetables or a fresh salad.