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Steak In a Red Wine Pan Sauce Recipe

You don't need to fire up the grill for this one!
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Beyond mere convenience, cooking a steak indoors offers a few huge benefits over outdoor grilling: It's easier to control the temperature of the stove top, which means it's easier to create a crust on the outside and a rosy warm center within. Plus the pan captures those vital bits of browned meat and escaped juices, which form the base for a rich sauce to pour over the steak. It's the kind of simple technique that makes you look like a pro in the kitchen.

Nutrition: 380 calories, 18 g fat (6 g saturated), 410 mg sodium

Serves 4

You'll Need

1⁄2 Tbsp olive oil
2 (12 oz each) sirloin, skirt, or flank steaks
Salt and black pepper to taste
1 medium shallot, minced
1 cup red wine
1 cup beef broth
2 Tbsp cold butter, cut into small pieces
1 Tbsp fresh thyme leaves or 2 Tbsp chopped parsley

How to Make It

  1. Heat the olive oil in a large cast-iron skillet or stainless-steel pan over medium-high heat.
  2. Season the steaks on both sides with salt and plenty of black pepper.
  3. When the oil is lightly smoking, add the steaks to the pan.
  4. Cook, turning every minute or so, for about 8 minutes total, until the steaks are deeply browned and firm but yielding to the touch.
  5. Remove to a cutting board to rest.
  6. Add the shallot to the same pan and sauté for 1 minute, until softened.
  7. Pour in the red wine and the broth, scraping the bottom of the pan to release any brown bits.
  8. Cook over high heat for 5 minutes, until the liquid is reduced by three-quarters.
  9. Remove from the heat and whisk in the butter one piece at a time. Stir in the parsley.
  10. Slice the steaks into thick pieces, arrange on 4 warm plates, and pour the red wine sauce over the pieces.

Eat This Tip

Master the Technique: Pan Sauce

Steak makes for the most classic pan sauce, but the technique can be used for other meats and fish as well. Follow the steps in the recipe (remove protein, add aromatics and liquid, scrape pan, reduce liquid, stir in cold butter) for any of these combinations:

Chicken breasts or thighs: garlic, sherry or port, chicken broth, rosemary

Pork Chops: garlic, ginger, orange juice, soy sauce

Firm White Fish: fresh thyme or parsley, white wine, lemon juice

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