Chuck Blade Steaks with Herb Wine Sauce

1. 1

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

2. 2

   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.

3. 3

   Transfer steaks with tongs to a plate and keep warm, loosely covered.

4. 4

   Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes.

5. 5

   Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks.

6. 6

   Simmer until reduced by half, about 3 minutes.

7. 7

   Remove from heat and stir in herbs and salt and pepper, to taste.

8. 8

   Pour sauce over steaks and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.