Wednesday, November 18, 2009

"Pan-Seared Steak with Red Wine Pan Sauce"

Earlier today we pulled a couple of rib-eyes from the freezer and let them thaw. When it came time to begin preparing dinner, I went to Cook's Illustrated to see if I could find something a little bit new and little bit different than what we normally do with our steaks. They offer a simple method for pan-searing the steak, then a number of different sauces that can quicly be prepared. After scanning them over, I decided to use this one only because we had all the ingredients in the kitchen.

With some honey-vinegar spinach, creamed corn, with baked potatoes, and red wine, we had a very nice dinner.

Here's the recipe:


2 boneless 8-ounce rib-eye steaks or top loin steaks, 1 to 1 1/4 inches thick, thoroughly dried with paper towels
1 small shallot , minced (about 2 tablespoons)
1 teaspoon brown sugar
1/4 cup dry red wine , such as Cabernet Sauvignon
1/4 cup low-sodium chicken broth
1 bay leaf
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 1/2 tablespoons unsalted butter , cut into 3 pieces
1/2 teaspoon minced fresh thyme leaves


1. Heat heavy-bottomed, 10-inch skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.

2. Lay steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 4 minutes. Using tongs, flip steaks; cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer steaks to large plate and tent with foil to keep warm.

Off heat, add shallot and sugar to empty skillet; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds. Return skillet to high heat, add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 3 tablespoons, about 4 minutes. Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.

1 comment:

  1. I'm not much of a ribeye eater, but love the Blues & BBQ music. Oh, and love BBQ...with a little Shiner Bock to down it with.