The Scoop
It’s seared until perfectly golden on the outside, juicy in the middle, then finished with a red-wine pan sauce that basically refuses to be ignored.
The kind of meal where you suddenly stand a little straighter at the table, slow down your chewing, and pretend you’ve been cooking like this your whole life.
Ingredients
- 2 small rib-eye steaks
- salt, to taste
- black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 1 shallot, finely chopped
- 3 tablespoons red wine
- 1/3 cup plus 1 tablespoon beef stock
- fresh parsley, optional, to taste, chopped, for garnish
Directions
- Generously season the steaks with the salt and the pepper on both sides.
- Preheat a cast-iron skillet over high heat until it is smoking.
- Add 1 1/2 tablespoons of the butter to the hot skillet and immediately reduce the stovetop heat to medium-high.
- Once the butter is fully melted, add the steaks to the skillet.
- Brown the steaks until they reach your desired doneness, with the meat reaching an internal temperature of 145 degrees F for medium-rare, about 3 minutes per side.
- Transfer the steaks to a cutting board and let them rest.
- Add the shallots to the pan with the steak drippings over medium-high heat and cook, while stirring, until fragrant, about 1 minute.
- Add the wine and using a wooden spoon, scrape the bottom of the skillet to release the brown bits.
- Reduce the heat to medium.
- Add the beef stock and cook until the liquid is reduced by half, about 3-4 minutes.
- Add the remaining butter and stir until it is melted and combined.
- Slice the steaks against the grain.
- Transfer the steak slices to a serving platter.
- Pour the pan sauce over the steak slices. Optionally, serve the sauce on the side.
- Serve the steak slices garnished with the parsley.
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