ln-Seared Steaks
Serve these steaks with either the red wine or shallot butter sauce.

4 boneless strip or rib-eye steaks, 1 to 1 1/4 inches thick (about
8 ounces each), thoroughly dried with paper towels Salt and ground
black pepper

1. Heat heavy-bottomed, nonreactive 12-inch skillet over high heat until
very hot, about 3 minutes. Meanwhile, season both sides of steaks with
salt and pepper.

2. Lay steaks in pan, leaving 1/4 inch of space between them; reduce
heat to medium-high, and cook, not moving steaks until well browned,
about 4 minutes. Using tongs, flip steaks; cook 4 minutes more for rare,
5 minutes more for medium-rare, and 6 minutes more for medium. Transfer
steaks to large plate, tent with foil, and let rest 5 minutes while
preparing pan sauce.

Serves 4


Shallot Butter Sauce (for Pan-Seared Steaks)
Makes enough for 4 steaks

2 large shallots, minced (about 1/3 cup)
4 tablespoons cold unsalted butter, cut into
4 pieces
1 teaspoon lemon juice from 1 lemon
1 teaspoon minced fresh parsley leaves
Salt and ground black pepper

Follow recipe for Pan-Seared Steaks. To same skillet used to cook steaks
(do not clean skillet or discard accumulated fat), add shallots and cook
over low heat until softened, about 1 minute. Turn heat to medium-low;
stir in butter, scraping up browned bits on pan bottom with wooden
spoon. When butter is just melted, stir in lemon juice and parsley;
season to taste with salt and pepper. Spoon sauce over steaks and serve
immediately.


Red Wine Sauce (for Pan-Seared Steaks)
Makes enough for 4 steaks

Start cooking the steaks when the wine has almost finished reducing, then keep the steaks warm on a plate in a 200-degree oven as you make the pan sauce. Use a smooth, medium-bodied, fruity wine, preferably made from a blend of grapes, such as a C?tes du Rh?ne. <1**>For more information about choosing a red wine for cooking, see the Tasting Lab<*>.

wine reduction
1 small carrot, peeled and chopped fine (about 2 tablespoons)
1 medium shallot, minced (about 2 tablespoons)
2 white mushrooms, chopped fine (about
3 tablespoons)
1 small bay leaf
3 sprigs fresh parsley
1 cup red wine

sauce
1 medium shallot, minced (about 2 tablespoons)
? cup canned low-sodium chicken broth
? cup canned low-sodium beef broth
3 tablespoons unsalted butter, cut into 6 pieces
? teaspoon fresh thyme leaves
Salt and ground black pepper

1. for the wine reduction: Heat carrot, shallot, mushrooms, bay leaf,
parsley, and wine in 12-inch nonstick skillet over low heat; cook, without
simmering (liquid should be steaming but not bubbling) until entire
mixture reduces to 1 cup, 15 to 20 minutes. Strain through fine-mesh
strainer and return liquid (about ? cup) to clean skillet. Continue
to cook over low heat, without simmering, until liquid is reduced to 2
tablespoons, 15 to 20 minutes. Transfer reduction to bowl.

2. for the sauce: Follow recipe for Pan-Seared Steaks, transferring
plate with steaks to 200-degree oven to keep warm. To same skillet
used to cook steaks (do not clean skillet or discard accumulated fat),
add shallot and cook over low heat until softened, about 1 minute. Turn
heat to high; add chicken and beef broths. Bring to a boil, scraping up
browned bits on pan bottom with wooden spoon until liquid is reduced to
2 tablespoons, about 6 minutes. Turn heat to medium-low, gently whisk
in reserved wine reduction and any accumulated juices from plate with
steaks. Whisk in butter, one piece at a time, until melted and sauce is
thickened and glossy; add thyme and season with salt and pepper. Spoon
sauce over steaks and serve immediately.