Pan-Seared Steaks With Red Wine Pan Sauce

Be the first to review
READY IN: 50mins
Recipe by ratherbeswimmin

America's Test Kitchen

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a