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Pan Seared Strip Steaks And Red Wine Sauce
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- #34758
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
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.
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nutrition data
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reviews & comments
March 20, 2009
I have made this recipe repeatedly...it is absolutely delicious! I always double the sauce recipe as it is to die for. I make this for every anniversary and Valentine's Day...any special occasion! The rosemary is just so good with the steak and wine...one recommendation is to not try to use dried rosemary...it MUST be fresh rosemary...it smells so fragrant and gives the most wonderful flavor ever! I love this recipe!