Pan-Seared Steaks with Red Wine Sauce

Using a cast iron pan is the ideal cooking vessel, but a good stainless steel fry pan works well too. It's going to smoke up the kitchen, so open the doors and turn on the fan It's worth every bite!

Ingredients

  • 2 beef strip loin or rib steaks (8 to10-oz each), at room temperature
  • Kosher or sea salt and freshly ground black pepper
  • 1 tbsp grapeseed oil
  • 2 tbsp chopped shallots
  • 3 - 4 tbsp cold unsalted butter
  • ½ cup dry red wine
  • 1 cup chicken or beef stock
  • Freshly ground black pepper
  • Smoked Maldon salt flakes*


Preparation

Step 1 – Cooking The Steaks

  • Season the steaks with salt and pepper and let stand at room temperature for at least 30 minutes.
  • Preheat a heavy fry pan over medium-high heat. Once the pan is hot, add the oil. As soon as the oil just starts to smoke, add the steaks. Cook about 3 to 4 minutes per side for medium-rare, 5 to 6 minutes for medium and 7 to 8 for well done. Transfer the steaks to a platter, tent with vented foil and allow to rest while you make the sauce.

Step 2 – Making the Pan Sauce

  • Melt the 1 tbsp butter over medium-low heat. Add the shallots and cook until soft and golden, about 3 minutes. Add the red wine, making sure to scrape up any bits from the bottom of the pan. Let the liquid reduce until you reach a syrupy consistency.
  • Add the chicken stock and any juices from the resting steaks and reduce again until slightly thickened.
  • To finish the sauce, turn off the heat and swirl in the cold butter, a bit at a time. The butter not only helps to thicken the sauce, it also adds richness and shine.

Step 3 – Seasoning The Steak

  • Before serving the steak, sprinkle with a few flakes of Maldon sea salt. (*available at Relish Cooking Studio)


Servings

Makes 2 servings


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