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Pan-Seared Steak with Red Wine Pan Sauce

How to make Pan-Seared Steak with Red Wine Pan Sauce:

  • 2 boneless, 8-ounce ribeye steaks
    or top loin steaks, 1 to 1 1/4 inches thick,
    thoroughly dried with paper towels
  • 1 small shallot, minced (about 2 tbsp)
  • 1 tsp 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 tsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1 1/2 tbsp unsalted butter, cut into 3 pieces
  • 1/2 tsp minced fresh thyme leaves 
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Standing Rib Roast

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Pan sauces cook quickly, so prepare the ingredients before you begin cooking the steaks. Use a heavy skillet with a nonreactive cooking surface.

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.

Lay steaks in pan, leaving a quarter 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, and 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.

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