Pan-Seared Steaks With Red Wine Pan Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
America's Test Kitchen Ingredients:
4 boneless beef steaks, 1 to 1 1/4 inches thick, trimmed (8 oz. each) |
salt |
pepper |
1 tablespoon vegetable oil |
1 tablespoon vegetable oil |
1 shallot, minced |
3/4 cup low sodium chicken broth |
1/2 cup dry red wine |
2 teaspoons brown sugar |
3 tablespoons unsalted butter, cut into 3 pieces and chilled |
1 teaspoon minced fresh thyme |
salt |
pepper |
Directions:
1. Steaks-pat steaks dry with paper towels, then season with salt and pepper.
2. Heat the oil in a 12-inch skillet over med-high heat until just smoking.
3. Brown the steaks on the first side, about 4 minutes.
4. Flip the steaks over and continue to cook to the desired doneness, 4-6 minutes.
5. Transfer the steaks to a clean plate; tent with foil, and let rest for 5 minutes.
6. Sauce-meanwhile, add the oil to the skillet and return to med-high heat until shimmering.
7. Add in the shallot; cook until softened, about 2 minutes.
8. Stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.
9. Stir in any accumulated meat juice.
10. Turn the heat to low and whisk in the butter, one piece at a time.
11. Off the heat, stir in the thyme and season with salt and pepper to taste.
12. Spoon the sauce over the steaks before serving.
|
|