A quick stovetop steak recipe using thin cuts, finished with a classic red wine pan sauce made from skillet drippings.
Ingredients
Method
- Pat the steaks dry and season both sides with salt and pepper.
- Heat a heavy skillet over medium high heat. Add oil and heat until shimmering.
- Add steaks and sear for 1 to 2 minutes per side until well browned. Remove to a plate and loosely tent with foil.
- Reduce heat to medium. Add shallot or garlic to the skillet and cook for 10 to 15 seconds until fragrant.
- Pour in the red wine and scrape up the browned bits from the pan. Simmer until reduced by about half.
- Add beef broth and Dijon mustard if using. Simmer for 1 to 2 minutes until slightly thickened.
- Lower heat and whisk in cold butter until the sauce is smooth and glossy. Season to taste.
- Spoon sauce over steaks or return steaks to the pan for 30 seconds to coat before serving.
Notes
- Thin steaks cook very quickly; avoid overcooking.
- Do not boil the sauce after adding butter.
- Use a dry red wine, not sweet.