Pan-Seared Steaks with Herb Sauce


  • Table salt and ground black pepper
  • 1teaspoon minced fresh tarragon leaves
  • 1 ½teaspoons minced fresh chives
  • ¼teaspoon white wine vinegar
  • 1 ½teaspoons minced fresh parsley leaves
  • 1tablespoon unsalted butter
  • ¼cup Easy Demi-Glace
  • + 5 more ingredients
    • ½cup white wine
    • 1 small shallot
    • Table salt and ground black pepper
    • 4 boneless strip or rib-eye steaks
    • 1tablespoon vegetable oil

1. For the Steaks: Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper. Lay steaks in pan, leaving ¼ inch between them. Cook, not moving steaks, until well browned, about 4 minutes. ...

View full recipe at SpringPad


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