Pan-Seared Steaks with Red Wine Pan Sauce | Serious Eats : Recipes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 4 sprigs thyme
  • 1 shallot, sliced thin
  • For the steak:
  • 4 steaks, 1 ½ to 1 ¾ inches thick, about 8-ounces each (see note above)
  • kosher salt
  • + 10 more ingredients
    • freshly ground black pepper
    • For the pan sauce (optional):
    • 1 shallot, finely minced
    • 1 cup low-sodium chicken broth
    • 1 cup dry red wine
    • 1 tablespoon dijon mustard
    • 1 tablespoon minced parsley
    • 2 tablespoons unsalted butter
    • 1 teaspoon lemon juice
    • Salt and pepper to taste

1 Season steaks generously on all surfaces with kosher salt and black pepper. Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan, and cook without moving until deep golden-brown crust develops on...

View full recipe at SpringPad

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