Entrecôte Bordelaise (French Steak with Red Wine Sauce)

Ingredients

• 2 steaks (about 10 oz each) bone-in ribeye steaks (entrecôte), 1 inch thick
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 3 sprigs fresh thyme sprigs
• 2 medium shallots shallots, finely minced
• 1 cup dry red Bordeaux wine (or Cabernet Sauvignon)
• ½ cup beef stock, unsalted
• 2 tablespoons beef bone marrow, scooped from marrow bones
• 2 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 1 tablespoon cold unsalted butter, cubed
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 1 tablespoon fresh flat-leaf parsley, finely chopped
• ¼ teaspoon fleur de sel

Instructions

1. 1

   Set a small saucepan over medium-high heat. Once hot, add the 2 minced medium shallots and sauté, stirring frequently, until softened and just beginning to turn golden, about 2-3 minutes. You'll smell their sweet aroma intensify.

2. 2

   Pour in 1 cup of dry red Bordeaux wine, tilting the pan if needed to safely ignite the alcohol with a match if desired (or simply let it reduce). Simmer until the wine is reduced by half — about 5-7 minutes — and becomes syrupy and concentrated. Watch as the volume shrinks; this concentrates the flavor and burns off harsh alcohol.

3. 3

   Add 0.5 cup of beef stock, 2 fresh thyme sprigs, and 1 bay leaf. Reduce heat to medium-low and simmer gently for 5 minutes, allowing the flavors to meld. The sauce should smell rich and deeply savory.

4. 4

   Remove from heat and let the sauce cool slightly — about 2 minutes. Discard the thyme sprigs and bay leaf using a slotted spoon. Whisk in 2 tablespoons of scooped beef bone marrow (soft, rich, and deep red), breaking it into the warm sauce as it melts and enriches the reduction. Season with 0.25 teaspoon kosher salt and a pinch of black pepper. Set aside and keep warm over very low heat.

5. 5

   Remove the 2 bone-in ribeye steaks from the refrigerator 20 minutes before cooking — they should reach room temperature so they cook evenly. This prevents the exterior from charring before the interior reaches the target temperature.

6. 6

   Pat each steak completely dry on both sides with paper towels. Removing surface moisture is essential for a crispy, golden crust rather than a steamed, pale one. Season both sides generously with 1 teaspoon kosher salt and 0.5 teaspoon black pepper, divided evenly between the steaks.

7. 7

   Set a 12-inch cast iron skillet over medium-high heat and let it preheat for 2-3 minutes until a drop of water immediately dances and evaporates on contact — the pan must be very hot to sear properly.

8. 8

   Place both steaks in the screaming-hot skillet, bone-side down. You should hear an aggressive, immediate sizzle. Do not move them — let them sear undisturbed for 3-4 minutes until the underside develops a deep mahogany crust. Resist the urge to peek.

9. 9

   Flip each steak carefully and place 0.5 tablespoon cold unsalted butter in the pan along with 3 fresh thyme sprigs, tilting the pan so the butter pools and foams. Immediately begin basting each steak with the foaming butter and herbs, spooning it over the top continuously for 2-3 minutes, cooking to medium-rare (internal temperature of 130°F on an instant-read thermometer inserted horizontally into the thickest part, avoiding the bone).

10. 10

    Transfer both steaks to a cutting board and rest for 4-5 minutes, tented loosely with foil. During resting, the internal temperature will climb another 5°F and the juices redistribute throughout the meat, ensuring tender, juicy bites.

11. 11

    Finish the Bordelaise sauce by whisking in 1 tablespoon cold cubed unsalted butter off the heat, one piece at a time. This technique, called monter au beurre, emulsifies the sauce and gives it a silky, luxurious texture. Do not allow the sauce to boil during this step or the emulsion will break.

12. 12

    Place each rested steak on a warm plate. Spoon the Bordelaise sauce generously over and around each steak, ensuring each plate gets a share of the rich bone marrow-enriched reduction. Garnish with 0.5 tablespoon chopped fresh parsley and a pinch of fleur de sel per steak for brightness and final seasoning.

Tools you’ll need

• 12-inch cast iron skillet
• small saucepan
• instant-read thermometer
• cutting board
• paper towels
• slotted spoon
• whisk
• measuring spoons
• measuring cups

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min