Pan-Seared Steaks with Red Wine Butter Sauce

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   1.

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   Heat a platter or plates in a 200 oven.

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   2.

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   Season the steaks on both sides with salt and pepper.

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   On the stove, heat a large cast iron skillet (or another type of heavy skillet) over high heat until very hot.

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   Add the vegetable oil, then the steaks, and saute until the meat reaches desired doneness (2 minutes on each side for rare, 3 minutes for medium-rare).

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   Transfer the steaks to the oven and discard the excess fat from the pan.

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   3.

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   Reduce the heat to medium-high, add the shallots to the pan, and saute them for 20 seconds.

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    Pour in the wine and the diluted Demi-Glace Gold, stirring to incorporate all the browned cooking bits from the pan into the liquid.

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    Bring the mixture to a boil and cook until the liquid is reduced to 2 to 3 tablespoons.

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    4.

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    Remove the pan from the heat and whisk in the butter a tablespoon at a time.

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    Add the chopped parsley and season the sauce to taste with salt and pepper.

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    If desired, cut the steaks into slices across the grain of the meat.

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    Serve the meat with the sauce spooned over it.

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* Per serving · 4 servings · Values may vary.