Smoked Beef Cheeks — 20-Minute Pan
Pre-smoked beef cheeks seared until caramelized and tender, finished with a quick pan glaze. Showstopping restaurant-quality plate in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 445
- Protein
- 52g
Ingredients
- 1.2 lbs smoked beef cheeks, pre-cooked
- ½ cup beef or chicken stock
- 2 tbsp butter
- 1 tbsp balsamic vinegar
- 2 cloves garlic cloves, minced
- 3 sprigs fresh thyme sprigs
Instructions
- 1
Pat beef cheeks dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat 1 tbsp butter in a 12-inch skillet over medium-high until it foams, about 1 minute.
- 3
Sear beef cheeks 2 minutes per side without moving — surface should be deep brown and crispy.
- 4
Remove cheeks to a plate. Add garlic and thyme to the pan, cook 30 seconds until fragrant.
- 5
Pour in stock and balsamic, scraping browned bits. Return cheeks to pan, simmer 3 minutes.
- 6
Swirl in remaining 1 tbsp butter until glaze looks glossy. Plate cheeks and drizzle pan sauce over top.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- tongs
- plate
- spoon or wooden spoon for scraping
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