Steak au Poivre with Red Wine Pan Sauce

Ingredients

• 1 (1-inch-thick) rib eye steak, trimmed and tied with butcher's twine
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• ¼ cup unsalted butter, divided
• 1 tbsp neutral oil (such as grapeseed)
• ¼ cup shallots, minced
• ½ cup red wine
• 1 cup homemade beef broth

Instructions

1. Season steak — Season rib eye with kosher salt and press cracked black pepper firmly into both sides to create a peppery crust.
2. Sear first side — Melt 1 tablespoon butter with oil in a large stainless steel skillet over medium-high heat. Add steak and sear until crusty and browned, about 2 minutes.
3. Sear second side and edges — Flip and sear for another 2 minutes. Using tongs, lift steak and press each edge into the pan, rolling until all edges are browned.
4. Cook to doneness — Place steak flat in pan and reduce heat to medium. Cook to desired doneness, 2–2.5 minutes per side for medium-rare (internal temp 125–130°F). Transfer to a cutting board to rest.
5. Make the sauce — Pour off excess fat, reserving fond. Melt 1 tablespoon butter in the skillet. Add shallots and cook, stirring often, until softened, about 2 minutes.
6. Deglaze — Pour in red wine and simmer until reduced by half, about 3 minutes, scraping up browned bits from the pan bottom.
7. Add broth and finish — Add beef broth and simmer until the sauce is thick enough to coat the back of a spoon. Add remaining 2 tablespoons butter and gently shake the pan to incorporate as it melts, creating a silky emulsion.
8. Serve — Slice steak, divide between 2 plates, and drizzle generously with pan sauce.

Notes

• Trim the fat — Remove large pieces of fat before cooking for even browning.
• Twine helps — Tying the steak with butcher's twine helps it cook evenly.
• Protect the fond — Scraping up the browned bits is essential flavor; don't skip it.
• Remove early — Steak continues cooking off heat while you make the sauce; remove at 125°F for medium-rare.
• Wine pairing — French Syrah, Cabernet Sauvignon, or Malbec work well; avoid high-alcohol reds or delicate reds like Pinot Noir.

Tags: #recipe #beef #steak #french #sauce #dinner