Justin Walker
Active Time
20 MIN
Total Time
20 MIN
Yield
Serves : 2

Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat),shallots,broth,good-quality red wine,and a few pats of butter to bind it all together and thicken it to a syrupy consistency.A perfect interplay of acid from the wine and sumptuous fat,the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak.The well-marbled cut stays more tender than New York strip,and its rich,beefy flavor infuses the pan sauce.Trim the steak of large pieces of fat and tie it into a round for even cookingSlideshow: More Rib Eye Steak 188bet官网Recipes

How to Make It

Step 1

Season steak with salt and pepper,pressing pepper 
into steak.

Step 2

Melt 1 tablespoon butter with oil in a large stainless steel skillet over medium-
high.Add steak and sear until crusty,browned,and fat is rendered,about 2 minutes.Flip and sear 2 minutes.

Step 3

Using tongs,把牛排和新闻
牛排到锅的边缘,rolling until edges are browned and rendered.Place steak flat in pan,and reduce heat to medium.Cook to desired 
degree of doneness,2 minutes to 
2 minutes and 30 seconds per side for medium-rare.Transfer steak to a cutting board.Pour off fat from pan,reserving fond in pan.

Step 4

Melt 1 tablespoon butter in skillet with fond.Add shallots and cook,stirring often,until shallots are softened,about 
2 minutes.

Step 5

Deglaze the pan with wine.Simmer until reduced 
by half,about 3 minutes.Add broth and simmer until sauce is thick enough to coat the back of a spoon.

Step 6

Add remaining 
2 tablespoons butter to sauce,and 
gently shake pan to incorporate butter as it melts.

Step 7

Slice steak,and 
divide slices 
between 2 plates. Drizzle steak 
with pan sauce 
and serve.

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