Pan-Seared Steak with Red Wine Shallot Sauce

This pan-seared steak with a rich red wine shallot sauce is a classic yet refined dish that highlights the beauty of simple, high-quality ingredients. The technique of searing the steak in a hot pan creates a deep, flavorful crust, while the addition of butter and thyme enhances its richness. The accompanying pan sauce, made with red wine, Dijon mustard, and fresh parsley, adds a luxurious depth of flavor that perfectly complements the meat. This dish is inspired by French bistro cooking, where pan sauces are a staple for elevating simple cuts of meat into restaurant-quality meals. Ideal for a special occasion or an elegant weeknight dinner, this recipe is both approachable and impressive. Serve it with roasted potatoes, sautéed greens, or a crisp salad for a complete meal.

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Ingredients (Makes 4 servings)

Ingredients

4 steaks, 1½ to 1¾ inches thick (about 225 g / 8 oz each)
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil

For Cooking

1 tbsp (14 g) unsalted butter
4 sprigs fresh thyme
1 shallot, thinly sliced

For Sauce

1 shallot, finely minced
1 cup (240 ml) low-sodium chicken broth
1 cup (240 ml) dry red wine
1 tbsp (15 g) Dijon mustard
1 tbsp (15 g) minced fresh parsley
2 tbsp (28 g) unsalted butter
1 tsp (5 ml) lemon juice
Salt and pepper, to taste

Nutrition Information (per 100g)

Calories: 250
Fat: 18
Protein: 22
Carbohydrates: 3
Fiber: 0

Directions

Searing the Steaks

1. Season steaks generously with kosher salt and black pepper on all sides.
2. Heat vegetable oil in a heavy-bottomed 12-inch cast iron or stainless steel skillet over high heat until it just begins to smoke.
3. Place steaks in the pan and cook without moving until a deep golden-brown crust forms, about 3-4 minutes. Flip steaks over.

Basting and Cooking

4. Reduce heat to medium-high. Add butter, thyme sprigs, and sliced shallot to the pan.
5. Occasionally tilt the pan and spoon the hot fat over the steaks to baste them. If steaks darken too quickly, lower the heat.
6. Continue cooking until an instant-read thermometer inserted into the center of the steak registers 52°C (125°F) for medium-rare, about 3-7 minutes depending on heat intensity.

Resting the Steaks

7. Transfer steaks to a wire rack set over a rimmed baking sheet. Pour the pan drippings, shallots, and thyme over the steaks. Tent loosely with foil and let rest until the center cools to 49°C (120°F), about 10 minutes.

Making the Pan Sauce

8. Discard thyme sprigs from the pan. Add minced shallots and cook over medium heat until softened, about 1 minute.
9. Pour in chicken broth and red wine, scraping up any browned bits from the pan. Simmer until reduced by half, about 5 minutes.
10. Whisk in Dijon mustard, parsley, butter, and lemon juice. Season with salt and pepper to taste.

Serving

11. Slice steaks if desired and serve with the warm pan sauce drizzled over the top.

Cookix's Secrets

Alternative Cooking Method

Instead of pan-searing, grill the steaks over high heat for a smoky flavor.

Alternative Proteins

Substitute beef with lamb chops or pork tenderloin for a different take on the dish.

Bold Flavor Enhancements

Add crushed garlic cloves to the pan while cooking for extra depth.

Healthier Variation

Use olive oil instead of butter and opt for leaner cuts like sirloin or filet mignon.

Pan Sauce Enhancement

For a richer sauce, add a splash of heavy cream or a knob of cold butter at the end.

Resting the Meat

Allow steaks to rest before slicing to retain their juices and ensure a more tender bite.

Seasonal Tweaks

In summer, serve with a fresh tomato salad; in winter, pair with roasted root vegetables.

Steak Selection

Choose well-marbled steaks such as ribeye or strip steak for the best flavor and tenderness.

Ask Cookix, your sous-chef