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Recipe for Steak in a Red Wine Sauce

 

Recipe for Steak in a Red Wine Sauce




For this one, there's no need to turn on the grill!


Beyond simple convenience, indoor steak cooking has a number of significant advantages over outdoor grilling. The stovetop's temperature can be more easily controlled, making it simpler to get a crust on the outside and a rosy, warm center inside. Additionally, the pan collects the essential bits of browned meat and spilled juices, which serve as the foundation for a rich sauce that will be poured over the steak. It's the kind of straightforward method that elevates your cooking skills to the next level.


NUTRITION: 


380 calories, 18 grams of fat (6 grams of saturated fat), and 410 mg of sodium.


YOU WILL REQUIRE



1/2 tablespoon olive oil


2 (12 oz each) steaks such as sirloin, skirt, or flank


Season with salt and black pepper to taste.


1 medium minced shallot


1 quart red wine


2 tbsp cold butter, cut into small pieces 1 cup beef broth


1 tablespoon fresh thyme leaves or 2 tablespoons chopped parsley








HOW TO DO IT


  1. In a large cast-iron skillet or stainless-steel pan, heat the olive oil over medium-high heat.

  2. Season the steaks on both sides with salt and black pepper to taste.

  3. When the oil begins to smoke lightly, add the steaks to the pan.

  4. Cook for about 8 minutes total, turning every minute or so, until the steaks are deeply browned and firm but yielding to the touch.

  5. Place on a cutting board to rest.

  6. In the same pan, sauté the shallot for 1 minute, or until softened.

  7. Pour in the red wine and broth, scraping the pan's bottom to release any brown bits.

  8. Cook for 5 minutes on high heat, or until the liquid is reduced by three-quarters.

  9. Remove from the heat and gradually whisk in the butter. Add the parsley and mix well.

  10. Slice the steaks into thick slices, arrange on 4 warm plates, and drizzle with the red wine sauce.


Consume This Suggestion


Master the Method: 

Pan Sauce Steak is the most traditional pan sauce, but the technique can be applied to other meats and fish as well. For any of the following combinations, follow the recipe steps (remove protein, add aromatics and liquid, scrape pan, reduce liquid, stir in cold butter):


Chicken breasts or thighs: 


Garlic, sherry or port, chicken broth, rosemary


Garlic, ginger, orange juice, and soy sauce on pork chops,


Fresh thyme or parsley, white wine, and lemon juice for firm white fish.