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Steak with Shallot and White Wine Pan Sauce

Steak with Shallot and White Wine Pan Sauce

Steak With Buttery Shallot Pan Sauce

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

In this simple seared steak with a shallot-infused, butter-enriched pan sauce we balance the richness of the beef by keeping the sauce on the light side. We use white wine instead of red, lemon juice for acidity and fresh parsley for freshness. Serve with roasted potatoes and a simple salad to complete the meal.

Ingredients
  • 2

    1-pound beef strip steaks OR ribeye steaks

  • Kosher salt and ground black pepper

  • 2

    tablespoons neutral oil

  • 4

    tablespoons (½ stick) salted butter, cut into 1-tablespoon pieces, divided

  • 2

    medium shallots, minced

  • ½

    cup dry white wine

  • 1

    tablespoon lemon juice

  • 1

    cup lightly packed fresh flat-leaf parsley, finely chopped

Season the steaks with salt and pepper. In a 12-inch skillet, heat the oil until barely smoking. Add the steaks and brown on both sides until the centers reach 120°F. Transfer to a platter and set aside. To the pan, add 2 tablespoons butter and the shallots. Cook, stirring, until the shallots have softened. Add the wine, lemon juice and parsley. Cook, stirring, until the liquid has until reduced to a couple tablespoons. Off heat, whisk in the remaining 2 tablespoons butter and 2 tablespoons water, then season with salt and pepper. Slice the steaks, return to the platter and pour on the sauce.

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