Pan-Seared Steaks with Port Wine Sauce

Name: Pan-Seared Steaks with Port Wine Sauce
Total time: 35 min
Ingredients: 1 tablespoon vegetable oil; 4 boneless strip or rib-eye steaks, 1 to 1 1/4 inches thick (about 8 ounces each) (see note); Table salt; ground black pepper; 1 small shallot, minced (about 2 tablespoons); 1/2 cup ruby port; 1/4 cup Sauce Base (1/2 recipe); 1/4 teaspoon balsamic vinegar; 1/4 teaspoon chopped fresh thyme; 1 tablespoon unsalted butter

www.americastestkitchen.com

Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?

Keywords

Main Courses
Beef
Weeknight

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Ingredients

1 tablespoon vegetable oil
4 boneless strip or rib-eye steaks, 1 to 1 1/4 inches thick (about 8 ounces each) (see note)
Table salt
ground black pepper
1 small shallot, minced (about 2 tablespoons)
1/2 cup ruby port
1/4 cup Sauce Base (1/2 recipe)
1/4 teaspoon balsamic vinegar
1/4 teaspoon chopped fresh thyme
1 tablespoon unsalted butter