Pan-Seared Steak with Bordelaise Sauce
Two thick-cut ribeyes seared until golden, finished with a silky red wine and shallot sauce. Restaurant-quality in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
- 2 steaks (10–12 oz each) ribeye or strip steak (1.5 inches thick)
- 2 medium shallots, minced
- ¾ cup red wine (Bordeaux or similar)
- ½ cup beef broth
- 4 tbsp butter, divided
- 3 sprigs fresh thyme sprigs
- 1 tbsp red wine vinegar
Instructions
- 1
Pat steaks dry with paper towels. Season both sides generously with salt and pepper.
- 2
Heat a 12-inch cast iron skillet over medium-high until smoking lightly, about 2 minutes.
- 3
Sear steaks 2 minutes per side without moving—you want a deep golden crust. Transfer to a plate.
- 4
Reduce heat to medium. Add 1 tbsp butter and shallots to the skillet; cook until fragrant, ~90 seconds.
- 5
Pour red wine into the pan, scraping up browned bits. Add beef broth and thyme; simmer 8 minutes until reduced by half.
- 6
Whisk in remaining 3 tbsp butter and the vinegar off heat until glossy. Remove thyme. Pour sauce over steaks and serve.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- chef's knife
- cutting board
- plate
- whisk
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
