Ingredients with Measurements:
- 2 (8-ounce) boneless ribeye steaks
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme
Special equipment needed:
- Cast iron skillet
- Tongs
Step-by-step instructions:
1. Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes.
2. Preheat the oven to 400°F.
3. Heat a cast iron skillet over medium-high heat. Add the olive oil and butter.
4. Season the steaks generously with salt and pepper on both sides.
5. When the skillet is hot, add the steaks and sear for 2-3 minutes on each side until browned.
6. Transfer the skillet to the oven and cook for 5-7 minutes for medium-rare or until desired doneness is reached.
7. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil and let them rest for 5 minutes.
8. In the same skillet, add the red wine and beef broth. Bring to a boil and let it reduce for 5 minutes.
9. Add the Dijon mustard and thyme, and stir to combine.
10. Cook for another 2-3 minutes until the sauce thickens.
11. Slice the steaks against the grain and serve with the red wine sauce.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Serving size:
2 servings
Nutritional information:
Calories: 450
Fat: 32g
Protein: 36g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of steak you prefer, such as sirloin or filet mignon.
- You can use vegetable broth instead of beef broth for a vegetarian option.
- You can use dried thyme instead of fresh thyme.
Variations:
- Add sliced mushrooms to the skillet when making the sauce.
- Use white wine instead of red wine for a lighter sauce.
- Add a tablespoon of balsamic vinegar to the sauce for a tangy flavor.
Tips and tricks:
- Let the steaks sit at room temperature before cooking to ensure even cooking.
- Use tongs to flip the steaks to avoid piercing them with a fork and losing their juices.
- Let the steaks rest after cooking to allow the juices to redistribute.
Storage instructions:
Store any leftover steak and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in the microwave or oven until heated through. Reheat the sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Serve the sliced steak on a plate and pour the red wine sauce over it. Garnish with fresh thyme leaves.
Garnishes:
Fresh thyme leaves
Pairings:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes or roasted potatoes
- Green salad with vinaigrette dressing
Suggested side dishes:
- Roasted asparagus
- Garlic bread
- Creamed spinach
Troubleshooting advice:
- If the steak is not cooked to your liking, adjust the cooking time accordingly.
- If the sauce is too thin, let it reduce for a few more minutes.
- If the sauce is too thick, add a splash of beef broth or red wine to thin it out.
Food safety advice:
- Make sure to cook the steak to a safe internal temperature of 145°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to a safe internal temperature of 165°F.
Food history:
Pan-seared steak with red wine sauce is a classic French dish that has been enjoyed for centuries. The red wine sauce adds depth of flavor to the steak and elevates it to a restaurant-quality meal.
Flavor profiles:
The steak is savory and juicy, while the red wine sauce is rich and tangy with a hint of Dijon mustard and thyme.
Serving suggestions:
Serve the steak and sauce with a glass of red wine for a complete dining experience.
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