Finally, I bring it all together. I whisk the cornstarch slurry and pour it into the simmering sauce, stirring constantly. It thickens into a glossy glaze in seconds. I remove the pan from the heat and stir in the teaspoon of sesame oil. By now, my broccoli is perfectly roasted—crisp-tender with lightly charred tips. I slice the rested steak against the grain into thick strips. I arrange the steak and broccoli on a platter, pour every last drop of that addictive garlic sauce over the top, and finish with a sprinkle of toasted sesame seeds and green onions.
Pro Tips for Best Results
A hot pan and a dry steak are the law. I once tried to sear a steak that wasn’t fully patted dry, and it steamed instead of seared, resulting in a grey, rubbery exterior. Taking the time to thoroughly dry the surface ensures that beautiful, caramelized crust that locks in the juices.
Let your steak come to room temperature for 20-30 minutes before cooking. I used to cook it straight from the fridge, and the outside would overcook before the center came to temperature. Letting it temper ensures more even cooking from edge to center, giving you that perfect pink middle.
Make your sauce in the steak pan without washing it. Those browned bits left behind after searing (the “fond”) are packed with savory, meaty flavor. Deglazing the pan with the sauces incorporates all that goodness into your glaze, transforming simple ingredients into a complex, restaurant-quality sauce. Don’t you dare wash that pan first!
Common Mistakes to Avoid
The most common mistake is overcrowding the pan. If your skillet isn’t large enough or you’re cooking more than one steak, cook them in batches. Crowding lowers the pan temperature drastically, causing the meat to steam and boil in its own juices instead of searing. You’ll miss out on the crust and end up with tough, grey meat.(See the next page below to continue…)