Esteak Aabdar (استیک آبدار) — Persian-Style Juicy Pan-Seared Steak

• 700 gBeef ribeye steak (2.5–3 cm thick, cut into 4 steaks)
• 10 gSea salt (about 1 3/4 tsp, divided)
• 30 mlNeutral cooking oil (such as sunflower or canola, divided)
• 220 gYellow onion (1 large, thinly sliced)
• 150 gGreen bell pepper (1 medium, thinly sliced)
• 250 gButton mushrooms (sliced 5 mm thick)
• 500 gRoma tomatoes (about 5 medium, grated or finely chopped)
• 6 gMixed spices (advieh) (about 2 tsp)
• 6 gGround sumac (about 2 tsp, plus 1 tsp for serving)
• 360 mlBoiling water (1 1/2 cups, added in stages)

Instructions

1. 1

   Pat the steaks very dry with paper towels. Sprinkle evenly with 6 g (about 1 tsp) of the sea salt on both sides. Let the steaks rest at room temperature for 20 minutes so the salt dissolves and seasons deeper, which helps retain juices during the sear.

2. 2

   Heat a heavy skillet (cast iron or stainless) over medium-high heat for 3 minutes. Add 15 ml oil and swirl to coat. Sear steaks without moving them for 2 minutes per side, until a deep brown crust forms. Transfer to a plate; do not cook through. Keep the browned bits in the pan.

3. 3

   Reduce heat to medium. Add the remaining 15 ml oil, then add sliced onion and cook for 6–8 minutes, stirring, until softened and lightly golden. Add bell pepper and cook 3 minutes more. If the pan looks dry, splash in 30 ml boiling water to loosen the fond.

4. 4

   Add mushrooms and cook 5 minutes, stirring, until they release moisture and begin to brown. Stir in the grated Roma tomatoes, advieh, ground sumac, and the remaining 4 g salt (about 3/4 tsp). Cook uncovered for 8–10 minutes, stirring occasionally, until the tomatoes darken and thicken.

5. 5

   Pour in 330 ml of the boiling water (reserve 30 ml). Bring to a gentle simmer, then nestle the seared steaks and any collected juices into the sauce. Cover, reduce heat to low, and braise for 12–16 minutes, flipping once, until the center reaches 52–57°C for medium-rare to medium.

6. 6

   Uncover and simmer 5–8 minutes to reduce the sauce to a glossy, spoon-coating consistency. If the sauce tightens too quickly, add the reserved 30 ml boiling water. Turn off heat, rest the steaks in the pan for 5 minutes, then sprinkle 1 tsp sumac over the top and serve hot.