Pan-seared Steaks With Red Wine Pan Sauce

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless beef steaks, 1 to 1 1/4 inches thick, trimmed (8 oz. each)
• salt
• pepper
• 1 tablespoon vegetable oil
• 1 tablespoon vegetable oil
• 1 shallot, minced
• 3/4 cup low sodium chicken broth
• 1/2 cup dry red wine
• 2 teaspoons brown sugar
• 3 tablespoons unsalted butter, cut into 3 pieces and chilled
• 1 teaspoon minced fresh thyme
• salt
• pepper

Recipe

• 1 steaks-pat steaks dry with paper towels, then season with salt and pepper.
• 2 heat the oil in a 12-inch skillet over med-high heat until just smoking.
• 3 brown the steaks on the first side, about 4 minutes.
• 4 flip the steaks over and continue to cook to the desired doneness, 4-6 minutes.
• 5 transfer the steaks to a clean plate; tent with foil, and let rest for 5 minutes.
• 6 sauce-meanwhile, add the oil to the skillet and return to med-high heat until shimmering.
• 7 add in the shallot; cook until softened, about 2 minutes.
• 8 stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.
• 9 stir in any accumulated meat juice.
• 10 turn the heat to low and whisk in the butter, one piece at a time.
• 11 off the heat, stir in the thyme and season with salt and pepper to taste.
• 12 spoon the sauce over the steaks before serving.