Pan-Seared Steak with Red Wine Pan Sauce for Two | America's Test Kitchen

Ingredients

• 2 boneless 8-ounce rib-eye steaks or top loin steaks, 1 to 1 1/4 inches thick, thoroughly dried with paper towels
• 1 small shallot , minced (about 2 tablespoons)
• 1 teaspoon brown sugar
• 1/4 cup dry red wine , such as Cabernet Sauvignon
• 1/4 cup low-sodium chicken broth
• 1 bay leaf
• 1 1/2 teaspoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1 1/2 tablespoons unsalted butter , cut into 3 pieces
• 1/2 teaspoon minced fresh thyme leaves