24 minutes
Savor the perfect symphony of a beautifully caramelized steak paired with a decadent red wine reduction sauce. Each bite promises a juicy, tender experience, elevated by the complex flavors of the sauce. This recipe is your ticket to a restaurant-quality meal in the comfort of your home.
Boneless Beef Steaks, trimmed
0 oz
to taste
to taste
tablespoons
Shallots, finely minced
each
0.25 fluid ounces
0.25 fluid ounces
Brown Sugar, packed
teaspoons
Unsalted Butter, cold, divided into 3 pieces
tablespoons
Fresh Thyme, minced
teaspoons
1. Steak Prep
Begin by patting the steaks dry with paper towels. Sprinkle generously with kosher salt and freshly ground black pepper. Heat the vegetable oil in a 12-inch skillet over medium-high heat until it shimmers, indicating it's hot enough for searing.
2. Searing Perfection
Place the steaks in the skillet and sear undisturbed until a rich, golden crust forms, about 3 to 4 minutes. Carefully flip the steaks and sear on the other side until they reach an internal temperature of 115 to 120 degrees Fahrenheit for rare, or 120 to 125 degrees Fahrenheit for medium-rare, approximately another 3 to 5 minutes.
3. Rest and Relax
Transfer the steaks to a warm plate, loosely cover with aluminum foil to keep them cozy, and let them rest for 5 to 10 minutes. This allows the juices to redistribute for optimal tenderness.
4. Shallot and Red Wine Symphony
While the steaks are resting, discard excess fat from the skillet, leaving about 2 teaspoons. Over medium-high heat, sauté the minced shallot until it's fragrant and soft, roughly 2 minutes.
5. Sauce Alchemy
Pour in the chicken broth, dry red wine, and sprinkle in the brown sugar. Deglaze the skillet by scraping up the browned bits — they hold the secret to an incredibly flavorful sauce. Let the sauce bubble away until thickened and reduced to about ¾ cup, which should take close to 5 minutes.
6. Final Flourish
Whisk the chilled butter into the sauce one piece at a time, off the heat, to create a glossy and rich reduction. Stir in the fresh thyme and season with salt and pepper to your liking.
7. Serve in Style
Unveil the steaks and drizzle them with the velvety red wine reduction. Serve immediately and watch the magic happen at the table.
Use a cast-iron skillet or heavy-bottomed pan and sear the steak without moving it to develop a rich crust.
Choose a high-quality cut like ribeye, New York strip, or filet mignon with good marbling for the best sear and flavor.
Generously season with kosher salt and freshly cracked black pepper for better adhesion and aroma.
Allow steaks to come to room temperature for even cooking and to achieve a better sear.
Whisk in cold, unsalted butter off the heat for a glossy, rich sauce and adjust seasoning to taste.
Comments (0)