Pan-Seared steaks with Red Wine Pan Sauce

By dtrumble

Basic recipe, with variations for Worchestershire and butter sauce, mushroom and sherry sauce, cognac and mustard sauce

Ingredients

• Sauce:
• 4 boneless beef steaks (8 oz each), 1 to 1/4 inches thick, trimmed
• Salt and Pepper
• 1 TB vegetable oil
• 1 TB vegetable oil
• 1 shallot, minced
• 3/4 cup low-sodium chicken broth
• 1/2 cup dry red wine
• 2 tsp brown sugar
• 3 TB butter, cut into 3 pieces and chilled
• 1 tsp minced fresh thyme
• Salt and pepper

Preparation

Step 1

1. For the steaks: Pat the steaks dry with paper towels, then season with salt and pepper. Heat the oil in a 12 inch skillet over medium-high heat until just smoking. Brown the steaks on the first side, about 4 minutes.

2. Flip the steaks over and continue to cook to the desired doneness, 4 to 6 minutes. Transfer the steaks to a clean plate, tent with foil, and let rest for 5 minutes.

3. For the sauce: Meanwhile, add the oilt o the skillet and return to medium-high until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.

4. Stir in any accumulated meat juice. Turn the heat to low and whisk in the butter, once pice at a time. Off the heat, stir in the thyme and season with salt and pepper to taste. Spoon the sauce over the steaks before serving.