Pan-Seared Steaks With Red Wine Pan Sauce Recipe Recipe

Name: Pan-Seared Steaks With Red Wine Pan Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 steaks, 1 1/2 to 1 3/4 inches thick, about 8-ounces each (see note); kosher salt; freshly ground black pepper; 2 tablespoons vegetable oil; 1 tablespoon butter; 4 sprigs thyme; 1 shallot, sliced thin; 1 shallot, finely minced; 1 cup low-sodium chicken broth; 1 cup dry red wine; 1 tablespoon dijon mustard; 1 tablespoon minced parsley; 2 tablespoons unsalted butter; 1 teaspoon lemon juice; Salt and pepper to taste

Servings: persons

4 steaks, 1 1/2 to 1 3/4 inches thick, about 8-ounces each (see note)
kosher salt
freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon butter
4 sprigs thyme
1 shallot, sliced thin
1 shallot, finely minced
1 cup low-sodium chicken broth
1 cup dry red wine
1 tablespoon dijon mustard
1 tablespoon minced parsley
2 tablespoons unsalted butter
1 teaspoon lemon juice
Salt and pepper to taste

1
Season steaks generously on all surfaces with kosher salt and black pepper. Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan, and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.
2
Add butter, thyme sprigs, and shallots to pan. Turn heat down to medium-high. Continue to cook, occasionally basting steaks by tilting pan towards you and spooning hot fat over surface of steaks. If steaks start to become too dark, turn lower heat. Continue to cook until instant-read thermometer inserted in to center of steak registers 125u00b0F for medium-rare (between three and seven minutes, depending on how powerful your range is). Remove steaks from pan, place on rack set in rimmed baking sheet, pour fat, shallots, and thyme from pan over steaks, tent loosely with aluminum foil, and allow to rest for until center of steak cools to 120u00b0F (about ten minutes). Meanwhile, make pan sauce if desired.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 steaks, 1 1/2 to 1 3/4 inches thick, about 8-ounces each (see note), kosher salt, freshly ground black pepper, 2 tablespoons vegetable oil, and more.

Yes, Pan-Seared Steaks With Red Wine Pan Sauce Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Steaks With Red Wine Pan Sauce Recipe

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