Derek's Steak With Red Wine-Shallot Sauce

1. 1

   Remove steak from the refrigerator 30 minutes before cooking.

2. 2

   Heat a large heavy-bottomed skillet over medium-high heat.

3. 3

   Pat the steak dry and season generously with salt and pepper on all sides.

4. 4

   Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.

5. 5

   Place the steak flat in the pan and sear untildeep brown on one side, 4 to 5 minutes.

6. 6

   Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 moreminutes.

7. 7

   Transfer to a cutting board and let rest 10 minutes.

8. 8

   Reserve the drippings in the skillet.

9. 9

   Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes.

10. 10

    Add the wine and scrape up any browned bits with a wooden spoon.

11. 11

    Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat.

12. 12

    Whisk in the butter, one piece at a time, to make a glossy sauce.

13. 13

    Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste.

14. 14

    Slice the steak against the grain and serve with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.