![Steak au Poivre with Red Wine Pan Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/CqyQH1MrXLynH3iZ0PEEfZ4Ki6Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/steak-au-poivre-red-wine-pan-sauce-hero-01-FT-RECIPE1222-c9e1da15f33f4076986b6ce37ae5bbb0.jpg)
Cara Cormack
A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more tender than New York strip, and its rich, beefy flavor infuses the pan sauce. Trim the steak of large pieces of fat and tie it into a round for even cooking.
Ingredients
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1 (1-inch-thick) rib eye steak, trimmed and tied with butcher’s twine
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1 teaspoon kosher salt
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1 teaspoon cracked black pepper
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1/4 cup unsalted butter, divided
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1 tablespoon neutral oil, such as grapeseed
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1/4 cup minced shallots
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1/2 cup red wine
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1 cup homemade beef broth
Directions
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Cara Cormack
Ingredients.
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Cara Cormack
Season steak with salt and pepper, pressing pepper into steak. Melt 1 tablespoon butter with oil in a large stainless steel skillet over medium-high. Add steak and sear until crusty, browned, and fat is rendered, about 2 minutes.
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Cara Cormack
Flip and sear 2 minutes.
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Cara Cormack
Using tongs, lift steak and press edge of steak into pan, rolling until edges are browned and rendered.
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Cara Cormack
Place steak flat in pan, and reduce heat to medium. Cook to desired degree of doneness, 2 minutes to 2 minutes and 30 seconds per side for medium-rare. Transfer steak to a cutting board. Pour off fat from pan, reserving fond in pan.
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Cara Cormack
Melt 1 tablespoon butter in skillet with fond.
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Cara Cormack
Add shallots and cook, stirring often, until shallots are softened, about 2 minutes.
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Cara Cormack
Deglaze the pan with wine. Simmer until reduced by half, about 3 minutes.
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Cara Cormack
Add broth and simmer until sauce is thick enough to coat the back of a spoon.
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Cara Cormack
Add remaining 2 tablespoons butter to sauce and gently shake pan to incorporate butter as it melts.
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Cara Cormack
Slice steak and divide slices between 2 plates. Drizzle steak with pan sauce and serve.