Pan-Seared Steak with Red Wine Reduction Sauce

Prep the steak: Remove the steak from the fridge 30 minutes before cooking. Pat the steak very dry with a paper towel and generously season with salt and pepper on both sides.

Heat your pan over medium high heat for 2-3 minutes. Once hot add the neutral oil followed by the steak. Press firmly into the pan to get full contact, slightly turn the heat down and cook for 2-3 minutes until a deep golden crust forms then carefully flip and cook for 2 more minutes. Remove the steak to a wire rack and remove any fat from the pan.

Turn the heat to low, add 4 Tbsp of the butter, garlic, thyme and rosemary. Stir until the butter is melted and bubbling. Return the steak to the pan, tilt the pan so the butter pools and repeatedly baste your steak until cooked to your desired doneness (125°F). Remove to a wire rack, pour the butter and aromatics over the steak. Set aside to rest.

Return the pan to heat over medium and add the shallots. Season lightly with salt and saute for 1-2 minutes until translucent. Add the beef stock and wine, scrape off the fond and turn the heat to medium high. Reduce for 3-5 minutes until thick enough to coat the back of a spoon. Turn the heat off, add 1 Tbsp of butter and constantly stir until the butter is melted. Season to taste with salt.

Slice your steak ⅓ inch thick.

To plate, fan out the steak, add it to your plate and pour the desired amount of sauce over top. Garnish with sliced chives.

Enjoy!