Cast Iron Steak with Pan Sauce
Ribeyes seared hard in cast iron and rested while the browned bits in the pan become a shallot and red wine sauce finished with cold butter. The sauce comes together in the time the steak rests.
- 1
Pat the steaks completely dry and season both sides with the salt and pepper. Leave them at room temperature while a 12-inch cast iron skillet heats over medium-high for 5 minutes.
- 2
Add the vegetable oil and swirl. Lay the steaks in the pan away from you and sear undisturbed for 4 minutes, until a dark crust forms.
- 3
Flip and sear 3 to 4 minutes more, until the center reads 125°F for medium-rare or 130°F for medium. The USDA recommends 145°F for whole-muscle beef.
- 4
Move the steaks to a board and rest them for 10 minutes. They will climb about 5°F as they sit.
- 5
Pour off all but a thin film of fat, return the pan to medium heat, and cook the shallot for 1 minute.
- 6
Add the wine and scrape the pan clean, reducing until nearly dry, about 3 minutes. Add the broth, Dijon and thyme and reduce by half, about 4 minutes.
- 7
Pull the pan off the heat, discard the thyme, and swirl in the cold butter a cube at a time until the sauce is glossy. Slice the steaks against the grain and spoon the sauce over, along with any juices from the board.
Ingredients
- 2 (12 ounce) bone-in ribeye steaks, 1 1/4 inches thick
- 1 1/2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon vegetable oil
- 1 shallot, finely minced
- 1/2 cup dry red wine
- 3/4 cup gluten-free beef broth
- 1 teaspoon Dijon mustard
- 2 sprigs thyme
- 3 tablespoons cold butter, cubed
Instructions
- 1
Pat the steaks completely dry and season both sides with the salt and pepper. Leave them at room temperature while a 12-inch cast iron skillet heats over medium-high for 5 minutes.
- 2
Add the vegetable oil and swirl. Lay the steaks in the pan away from you and sear undisturbed for 4 minutes, until a dark crust forms.
- 3
Flip and sear 3 to 4 minutes more, until the center reads 125°F for medium-rare or 130°F for medium. The USDA recommends 145°F for whole-muscle beef.
- 4
Move the steaks to a board and rest them for 10 minutes. They will climb about 5°F as they sit.
- 5
Pour off all but a thin film of fat, return the pan to medium heat, and cook the shallot for 1 minute.
- 6
Add the wine and scrape the pan clean, reducing until nearly dry, about 3 minutes. Add the broth, Dijon and thyme and reduce by half, about 4 minutes.
- 7
Pull the pan off the heat, discard the thyme, and swirl in the cold butter a cube at a time until the sauce is glossy. Slice the steaks against the grain and spoon the sauce over, along with any juices from the board.