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Chuck Blade Steaks With Herb Wine Sauce


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  • 4 top chuck blade steaks/ 1/2" thick - (abt 18 oz total)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 1 large shallot finely chopped
  • 1/2 cup dry white wine
  • 3 tablespoons finely-chopped fresh chives
  • 2 tablespoons finely-chopped fresh parsley


Servings 4


Step 1

Pat steaks dry and sprinkle both sides with salt and pepper.

Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately-high heat until hot but not smoking, then saute steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered.

Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper, to taste.

Pour sauce over steaks and serve.

This recipe yields 4 servings.

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