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French Steak

BeefStove-Top
Time :20 minutes
Yield :2 servings
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The Scoop

This fantastic recipe for a French Steak takes a simple rib-eye and turns it into something that feels like it should come with candlelight and quiet piano music in the background.
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.
Hack it:
Get the pan properly hot; that crust is everything.
Swap shallots for a small piece of finely chopped leek to add some extra French za-za-zoom!
Add a tablespoon of Gorgonzola with the butter and watch it melt. Thank us later.
Serve with a simple green salad; that’s all it takes to make the perfect dinner.
Leftovers:
The obvious choice is to make a steak sandwich the next day.
Or chop the steak into your salads to add protein and enrich them.
Make a quick stir-fry with any kind of vegetables you have in the fridge, add the leftover steak, and serve with soy sauce.

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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