Steak with Paprika Sauce
Steak with paprika sauce takes a plain frying-pan sirloin and gives it a creamy, smoky sauce made in the same pan, so you pick up all the browned bits. It needs just a handful of ingredients and about 18 minutes at the hob, plus 20 minutes for the steaks to come up to room temperature. This recipe makes enough for two, with times for rare through to well done.
- Total
- 43 min
- Prep
- 5 min
- Cook
- 18 min
- Serves
- 2
- Per serving
- 560kcal
Internal temperature and resting for steak with paprika sauce
A 2.5cm sirloin is cooked in a few minutes, so a minute either way matters. If you have a thermometer, take the steaks off the heat at about 50°C for rare, 55°C for medium-rare and 60°C for medium, and aim for 70°C for well done. Whole cuts of beef can be served pink, because the bacteria sit on the outside and are killed when the surface is seared.
Resting for 5 minutes lets the juices settle, so they stay in the meat and don't run out when you cut it. Cooking the sauce while the steaks rest uses that time well, and the resting juices go back into the pan.
Steak with paprika sauce: the method
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- Bring to room temperature Take the steaks out of the fridge before cooking. Pat them very dry with kitchen paper and season both sides with the salt and plenty of black pepper.
- Heat the pan Heat the oil in a heavy-based frying pan over a high heat for , until it shimmers and just starts to smoke.
- Fry the steaks Lay the steaks in the pan and leave them alone. Cook for per side for medium-rare, for medium, or for well done. Sear the fat edge for 30 seconds, held with tongs. Move the steaks to a warm plate and cover loosely with foil.
- Soften the onion Turn the heat down to medium and tip the onion into the pan. Cook for , stirring, until soft and golden. Stir in the smoked paprika and cook for so it does not catch and turn bitter.
- Make the sauce Pour in the stock and scrape up the browned bits from the base of the pan. Stir in the cream, add any juices from the resting plate, and simmer gently for until it coats the back of a spoon. Taste and add pepper if needed.
- Serve Rest the steaks for a full in total, then slice or leave whole and spoon over the sauce. Serve straight away with chips, mash or green beans.
What to serve with steak with paprika sauce
The cream sauce suits chips or buttery mashed potato, and a handful of green beans or buttered cabbage keeps the plate fresh. For a different sauce on the same steak, try steak with pepper sauce, or see how to fry a thicker cut in pan-fried ribeye steak.
Smoked paprika gives a gentle warmth and a smoky edge. Use mild or sweet smoked paprika if you want less heat, or hot smoked paprika for more kick. If you do not have smoked paprika, ordinary sweet paprika also works, with a pinch of chilli flakes.
Common problems and fixes for steak with Paprika Sauce
- The steak turns grey instead of browning.
- The meat was damp or the pan was not hot enough. Dry the steaks thoroughly, wait until the oil shimmers, and fry only two at a time so the pan stays hot.
- The sauce splits or looks oily.
- The cream boiled too hard. Take the pan off the heat and whisk in a splash of cold stock or cream, then keep it at a gentle simmer.
- The sauce is too thin or too thick.
- If thin, simmer for another minute or two. If it has become too thick, loosen it with a splash of stock or water.
Frequently asked questions about steak with Paprika Sauce
How long do you cook sirloin steak for medium?
About 3–4 minutes per side for a 2.5cm sirloin in a very hot pan. A thermometer reads about 55–57°C in the centre before resting, and the temperature rises a few degrees as it rests.
What cut of steak is best?
Sirloin is the easy choice, though rump and ribeye also work. Thinner steaks need less time, and fillet needs a little longer for its thickness.
Can I use crème fraîche or soured cream instead of double cream?
Yes, but take the pan off the heat before stirring it in, so it does not curdle. The sauce will be tangier and slightly thinner than with double cream.
Can I make the sauce ahead?
Yes. Cool it quickly, keep it covered in the fridge for up to 1 day, and reheat it gently until steaming hot all the way through.
How did you like the recipe?
4.7 / 5 · 31 ratings
