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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


Serves: 4


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.