Pan-Seared Steaks With Red Wine Pan Sauce - cooking recipe

Ingredients

Steaks
4 boneless beef steaks, 1 to 1 1/4 inches thick, trimmed (8 oz. each)
salt
pepper
1 tablespoon vegetable oil
Red Wine Sauce
1 tablespoon vegetable oil
1 shallot, minced
3/4 cup low sodium chicken broth
1/2 cup dry red wine
2 teaspoons brown sugar
3 tablespoons unsalted butter, cut into 3 pieces and chilled
1 teaspoon minced fresh thyme
salt
pepper

Preparation

Steaks-pat steaks dry with paper towels, then season with salt and pepper.
Heat the oil in a 12-inch skillet over med-high heat until just smoking.
Brown the steaks on the first side, about 4 minutes.
Flip the steaks over and continue to cook to the desired doneness, 4-6 minutes.
Transfer the steaks to a clean plate; tent with foil, and let rest for 5 minutes.
Sauce-meanwhile, add the oil to the skillet and return to med-high heat until shimmering.
Add in the shallot; cook until softened, about 2 minutes.
Stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.
Stir in any accumulated meat juice.
Turn the heat to low and whisk in the butter, one piece at a time.
Off the heat, stir in the thyme and season with salt and pepper to taste.
Spoon the sauce over the steaks before serving.