Pan Seared Strip Steaks And Red Wine Sauce
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
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
Directions:
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 Location: https://www.cdkitchen.com/recipes/recs/374/PanSearedStripSteaksAndRe64372.shtml
Recipe ID: 34758
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