Pan-Seared Steak with Red Wine Sauce

Ingredients (serves 2):

• For the Steak:
  • 2 beef steaks (ribeye or filet mignon, about 200-250g each, 2-2.5cm thick)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
• For the Red Wine Sauce:
  • 1 cup red wine (a robust variety like Cabernet Sauvignon or Merlot)
  • 1 cup beef broth
  • 1 tbsp tomato paste
  • 2 tbsp butter, cold and cubed
  • 1 tbsp Dijon mustard (optional)
  • Salt and pepper, to taste
• Optional Garnish:
  • Fresh parsley, chopped
  • Microgreens

Method:

Prepare the Steak:

1. Season the Steak: Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper. Let the steaks sit at room temperature for about 15-20 minutes to come to an even temperature.

Sear the Steak:

1. Preheat the Pan: Heat the olive oil in a large skillet over medium-high heat until it shimmers.
2. Sear the Steaks: Add the steaks to the skillet and sear for 3-4 minutes on each side until a deep brown crust forms. The internal temperature should reach about 120°F (49°C) for medium-rare.
3. Add Aromatics: Add the butter, garlic, rosemary, and thyme to the skillet. Baste the steaks with the melted butter and herbs for another 1-2 minutes on each side.
4. Rest the Steaks: Transfer the steaks to a cutting board and let them rest for about 5 minutes to allow the juices to redistribute.

Prepare the Red Wine Sauce:

1. Deglaze the Pan: In the same skillet, add the red wine and bring to a boil. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
2. Simmer the Sauce: Add the beef broth and tomato paste to the skillet. Stir well and let the mixture simmer for about 10-15 minutes until it reduces by half and thickens slightly.
3. Finish the Sauce: Stir in the cold butter cubes a few at a time, whisking constantly to create a smooth, glossy sauce. Add Dijon mustard if using. Season with salt and pepper to taste.

Serve:

1. Slice the Steaks: Cut the rested steaks against the grain into thin slices.
2. Plate the Dish: Arrange the steak slices on serving plates. Spoon the red wine sauce over the steaks.
3. Garnish: Sprinkle with chopped parsley or microgreens if desired.
4. Serve Immediately: Enjoy the pan-seared steak with red wine sauce hot, ideally with roasted potatoes or a simple green salad.

Chef's Notes:

• Steak Doneness: For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust cooking time based on your preferred doneness.
• Wine Choice: Use a wine you would enjoy drinking, as its flavor will be prominent in the sauce.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
• A Perfect Combination: The rich, savory red wine sauce pairs perfectly with the tender, juicy steak, creating a luxurious and satisfying meal.