Pan-Seared Steaks With Red Wine Pan Sauce

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Steaks-pat steaks dry with paper towels, then season with salt and pepper.
  • Heat the oil in a 12-inch skillet over med-high heat until just smoking.
  • Brown the steaks on the first side, about 4 minutes.
  • Flip the steaks over and continue to cook to the desired doneness, 4-6 minutes.
  • Transfer the steaks to a clean plate; tent with foil, and let rest for 5 minutes.
  • Sauce-meanwhile, add the oil to the skillet and return to med-high heat until shimmering.
  • Add in the shallot; cook until softened, about 2 minutes.
  • Stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.
  • Stir in any accumulated meat juice.
  • Turn the heat to low and whisk in the butter, one piece at a time.
  • Off the heat, stir in the thyme and season with salt and pepper to taste.
  • Spoon the sauce over the steaks before serving.
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