Herb-Crusted Pan-Seared Steak with Red Wine Reduction
15min
25min
4
520
Chef's Note
For the best results, use steaks that are at least 1-inch thick and bring them to room temperature before cooking. The internal temperature for medium-rare steak is 135°F (57°C). Let the steaks rest after cooking to allow the juices to redistribute for maximum tenderness. If you prefer not to use wine, you can substitute with additional beef broth and a tablespoon of balsamic vinegar.
Tags
Ingredients
4 steaks (about 8 oz each) ribeye steaks
2 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
4 cloves garlic cloves
2 teaspoons kosher salt
1 teaspoons black pepper
3 tablespoons olive oil
4 tablespoons unsalted butter
2 medium shallots
1 cup dry red wine
1/2 cup beef broth
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley for garnish
Instructions
- 1
Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
- 2
Finely chop 2 tablespoons fresh rosemary and 2 tablespoons fresh thyme. Mince 4 garlic cloves.
- 3
In a small bowl, mix the chopped herbs, minced garlic, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
- 4
Rub the steaks with 1 tablespoon olive oil, then press the herb mixture firmly onto both sides of each steak.
- 5
Heat a large cast-iron skillet over high heat. Add 2 tablespoons olive oil.
- 6
When the oil is shimmering, carefully place the steaks in the skillet. For medium-rare, cook for 4-5 minutes on each side (adjust time for desired doneness).
- 7
Add 2 tablespoons butter to the skillet and baste the steaks for the last minute of cooking.
- 8
Transfer steaks to a cutting board, tent loosely with foil, and rest for 5-10 minutes.
- 9
While steaks are resting, prepare the red wine reduction. Finely dice 2 shallots.
- 10
In the same skillet, reduce heat to medium and add the diced shallots. Cook for 2 minutes until softened.
- 11
Add 1 cup dry red wine to the skillet, scraping up any browned bits from the bottom. Simmer until reduced by half, about 5 minutes.
- 12
Add 1/2 cup beef broth, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Simmer for another 3-4 minutes until slightly thickened.
- 13
Whisk in the remaining 2 tablespoons butter until melted and sauce is glossy. Season with salt and pepper to taste.
- 14
Slice the steaks against the grain, arrange on serving plates, and drizzle with the red wine reduction.
- 15
Garnish with 2 tablespoons fresh parsley and serve immediately.
Nutrition Information (per serving)
520
38g
9g
35g
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