Pan-seared steak and red wine sauce

Pan-Seared Steak and Red Wine Sauce

11/17/2015

Here's a recipe to make a pan-seared steak with a red wine sauce. We first sear the steaks, throw them in the oven to cook slowly, then make the sauce using the same pan.

It starts with cutting up an onion, sauteeing it, and adding that to the sauce.

Chop off the ends of the onion, peel off the outer skin layers, then dice it all up into chunks.

To make the sauce, you're going to need the sauteed onion, butter, thyme, balsamic vinegar, red wine, and dijon mustard.

Take out the steak from the fridge. Let it warm up to room temperature. Rub some olive oil on the steak, then add salt and pepper. Turn on the oven to 350 F.

Heat up a pan. Throw the steak on there. Add a few chunks of unsalted butter. That butter will later on be the brown scraping stuff used for the sauce. You'll want to cover the steak, because it'll be popping hot butter in the pan.

The goal is to sear the steak sides for one minute. To seal in the juices.

One minute on one side. Flip. One minute on the other side. It should look like this.

Grab a mitten. Grab the pan. Slide it into the oven. Cook the seared steak in the pan in the oven at 350 for about 4 minutes on either side. Flip after 4 or 5 minutes. 10 minutes total maximum cooking time.

While this is all going on, I'm also rendering lard. Lard is the fat of a pig. Rendering is heating it up to get all of the fat out of it. And then we cook with it. It's our main cooking oil. We use it in our test kitchen for everything.

Using a meat thermometer, I'm flawless. Takes out all of the guessing.

After reaching your desired meat temperature, take the steak out of the oven, and out of the pan. Plate it. Let it rest. Now, you're pan is where you make the sauce.