Pan-Seared Steak with Red Wine Sauce

1. Prep

Take the steak out of the refrigerator and let it sit at room temperature for at least 30 minutes to ensure even cooking. Pat the steak dry with paper towels, then season generously with freshly ground black pepper and kosher salt.

2. Cook the Steak

Preheat a heavy-bottomed skillet over medium-high heat and add the avocado oil. Once the oil is shimmering and just beginning to smoke, carefully place the steak in the pan. Sear the steak for about 2 minutes on one side, then flip. If using a thicker cut, reduce heat to medium to avoid burning the exterior. Continue cooking, flipping every 2 minutes, until a dark crust forms and the internal temperature reaches 125-130°F (52-54°C) for medium-rare. Use a meat thermometer for accuracy. Once cooked to your desired doneness, transfer the steak to a rack and let it rest. A rack is best as it allows air flow and leaves room for the juices to leak with making the crust soggy. Rest for at least 10 minutes, and up to 20 for especially thick cuts.

3. Sweat Aromatics

After removing the steak, assess the amount of fat left in the pan. Pour off any excess, leaving just enough to sauté the minced shallot over low-medium heat. Cook until the shallot is soft and fragrant, about 2 minutes.

4. Deglaze and Reduce

Increase the heat to medium-high and add the red wine to deglaze the pan, scraping up any browned bits (fond). Reduce the wine by about 80%, which should take around 2-3 minutes. Then, add the chicken stock and reduce by about 80% until the sauce starts to thicken.

5. Finishing Ingredients

Lower the heat and begin to whisk in the cold, diced butter, a few pieces at a time, until the sauce thickens and becomes glossy. This should be done off the heat or over very low heat to avoid breaking the emulsion. Remove from heat, then stir in the chives. Taste and adjust seasoning if necessary.

6. Serve

If needed, flash the steak for a minute or two in a hot oven to reheat. Slice the rested steak against the grain and plate. Spoon the red wine sauce over the steak. Serve immediately.