Pan Seared Strip Steaks And Red Wine Sauce
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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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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