Seared Steak with Pan Sauce | Recipe Cart | Recipe Cart

Name: Seared Steak with Pan Sauce | Recipe Cart | Recipe Cart
Total time: 1 min
Ingredients: 2 beef top loin or ribeye steaks, cut 1 to 1 1/2 inches thick, or 4 beef tenderloin steaks, cut 1 to 1 1/2 inches thick (1 1/2 to 2 pounds total); ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 6 tablespoons cold unsalted butter; ½ cup dry red wine or apple juice; ⅓ cup reduced-sodium beef broth; 3 tablespoons finely chopped shallot or 2 cloves garlic, minced; 2 tablespoons whipping cream (no substitutes)*

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4.0 (1) Export 5 ingredients for grocery delivery Step 1 Allow steaks to stand at room temperature for 30 minutes. Preheat oven to 400°F. Trim fat from steaks.

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Ingredients

2 beef top loin or ribeye steaks, cut 1 to 1 1/2 inches thick, or 4 beef tenderloin steaks, cut 1 to 1 1/2 inches thick (1 1/2 to 2 pounds total)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 tablespoons cold unsalted butter
½ cup dry red wine or apple juice
⅓ cup reduced-sodium beef broth
3 tablespoons finely chopped shallot or 2 cloves garlic, minced
2 tablespoons whipping cream (no substitutes)*