Pairs well with Pan-Seared Steak with Pan Sauce
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Pan-Seared Steak with Pan Sauce
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A delicious pan-seared steak recipe followed by a rich pan sauce made with red wine, beef stock, and aromatics.
00:20:00 total
Serves 2
medium
Meat Main Course
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Ingredients
- steak - watch the video to see (choose a nice cut)
- oil - watch the video to see (for searing)
- salt - to taste (for seasoning)
- black pepper - to taste (for seasoning)
- shallots - watch the video to see (sliced)
- garlic - watch the video to see (crushed)
- butter - watch the video to see (for basting and sauce, divided)
- thyme - watch the video to see (sprigs, plus more for sauce)
- red wine - 1/2 cup (1/2 cup)
- beef stock - 1 1/2 cups (1 1/2 cups)
- balsamic vinegar - 1 tsp (1 tsp)
- black pepper - 1/2 tsp (1/2 tsp for sauce)
- unsalted butter - 2 tbsp (for sauce, cold, cubed)
- salt - to taste (for sauce, to taste)
Instructions
- Prepare the Steak: Season the steak with salt and pepper. Heat oil in a pan and sear the steak on one side. After a minute, move it to a new side of the pan. After 2 minutes, flip it over and cook for another 2 minutes. Remove the steak to rest.
- Prepare Aromatics: In the same pan, add sliced shallots and crushed garlic. Cook for 30 seconds.
- Baste the Steak: Turn the heat down and add some butter. Once foamy, return the steak to the pan and baste with the butter for 90 seconds. Add thyme and baste for another minute. Let it rest for half the cooking time.
- Make the Pan Sauce: In the same pan, add red wine, beef stock, balsamic vinegar, thyme, and black pepper. Reduce the sauce, then remove from heat and whisk in cold unsalted butter. Season with salt to taste.
- Serve: Plate the steak, pour some sauce over it, and garnish as desired.
