Chef Curtis Stone serves up a buttery red wine sauce to top off pan-seared steaks — using the same pan to maximize flavor.
- Two 10-ounce beef steaks
- Salt and pepper
- 1 ½ tablespoons olive oil
- 3/4 cup dry red wine
- 1/2 cup beef stock
- 2 tablespoons butter
Season steaks generously with salt and black pepper. Heat large frying pan over high heat. Add oil, then steaks and cook until browned and the internal temperature reaches 120˚F, about 3 minutes per side. Transfer steaks to carving board to rest.
Return pan to medium-high heat. Add wine and simmer until reduced by half, about 4 minutes. Add beef stock and simmer until reduced by half, about 4 minutes more. Remove pan from heat and whisk in butter. Season with salt and pepper.
Serve steak with the red wine sauce.