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Pan Seared Strip Steaks And Red Wine Sauce

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Category: Crock pot recipes
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Serves/Makes: 4
Ready in: < 30 minutes

  • 4 boneless strip steaks, 8 to 10 ounces each, 1 inch thick
  • 1 teaspoon vegetable oil or canola oil
  • salt and freshly ground black pepper, to taste
  • 1 large shallot, minced
  • 1 tablespoon balsamic vinegar
  • 1/2 cup dry red wine (medium- bodied and fruity)
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon minced fresh rosemary leaves
  • 3 tablespoons unsalted butter, cold, cut into tbsp size pieces

Trim exterior gristle from steaks. Pat dry with a paper towel. Season with salt and pepper.

Heat oil in a large, heavy-bottom skillet over medium-high heat until smoking. Place steaks in skillet and cook, without moving, until a well-browned crust forms, 5 to 6 minutes. Using tongs, turn steaks. Reduce heat to medium. Cook 3 to 4 minutes for rare (120 degrees F on an instant-read thermometer), 5 to 6 minutes for medium rare (125 degrees F). Transfer to a platter and tent with aluminum foil.

Pour off all but 2 teaspoons of fat. Add the shallot. Cook on medium heat, stirring often until soft, about 1 1/2 minutes.

Add the vinegar, wine and broth; deglaze by scraping up browned bits in pan. Simmer to reduce sauce to 1/2 cup, about 5 minutes. Add any meat juices accumulated under steaks. Simmer 1 minute. Whisk in rosemary and butter.

Taste and adjust seasoning as needed. Pour over steaks and serve.


Recipe Source: cdkitchen.com

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