Pan-Seared Steaks with Port Wine Sauce
By America's Test KitchenPublished on July 31, 2013
Time
35 minutes
Yield
Serves 4
Ingredients
Steaks
1 tablespoon vegetable oil 4 boneless strip or rib-eye steaks, 1 to 1 ¼ inches thick (about 8 ounces each) (see note)Table salt and ground black pepperPort Sauce
1 small shallot, minced (about 2 tablespoons)½ cup ruby port ¼ cup Sauce Base (½ Sauce Base)¼ teaspoon balsamic vinegar ¼ teaspoon chopped fresh thyme 1 tablespoon unsalted butter Table salt and ground black pepperBefore You Begin
We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak.
Instructions
- For the Steaks: Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper. Lay steaks in pan, leaving ¼ inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes. Remove steaks to platter and tent loosely with foil while preparing herb sauce.
- For the Port Sauce: Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add 1/4 cup Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in fresh thyme, and butter; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.
Time
35 minutesYield
Serves 4Ingredients
Steaks
1 tablespoon vegetable oil
4 boneless strip or rib-eye steaks, 1 to 1 ¼ inches thick (about 8 ounces each) (see note)
Table salt and ground black pepper
Port Sauce
1 small shallot, minced (about 2 tablespoons)
½ cup ruby port
¼ cup Sauce Base (½ Sauce Base)
¼ teaspoon balsamic vinegar
¼ teaspoon chopped fresh thyme
1 tablespoon unsalted butter
Table salt and ground black pepper
Ingredients
Steaks
1 tablespoon vegetable oil
4 boneless strip or rib-eye steaks, 1 to 1 ¼ inches thick (about 8 ounces each) (see note)
Table salt and ground black pepper
Port Sauce
1 small shallot, minced (about 2 tablespoons)
½ cup ruby port
¼ cup Sauce Base (½ Sauce Base)
¼ teaspoon balsamic vinegar
¼ teaspoon chopped fresh thyme
1 tablespoon unsalted butter
Table salt and ground black pepper
Ingredients
Steaks
1 tablespoon vegetable oil
4 boneless strip or rib-eye steaks, 1 to 1 ¼ inches thick (about 8 ounces each) (see note)
Table salt and ground black pepper
Port Sauce
1 small shallot, minced (about 2 tablespoons)
½ cup ruby port
¼ cup Sauce Base (½ Sauce Base)
¼ teaspoon balsamic vinegar
¼ teaspoon chopped fresh thyme
1 tablespoon unsalted butter
Table salt and ground black pepper
Why This Recipe Works
Our Pan-Seared Steaks with Port Wine Sauce recipe’s Easy Demi-Glace uses mushrooms, ground beef, and tomato paste for meatiness, and powdered gelatin for glossiness. A dash of balsamic vinegar brightens up the dish.
Before You Begin
We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak.
Instructions
- For the Steaks: Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper. Lay steaks in pan, leaving ¼ inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes. Remove steaks to platter and tent loosely with foil while preparing herb sauce.
- For the Port Sauce: Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add 1/4 cup Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in fresh thyme, and butter; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.
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