Pan-Seared Entrecôte with Red Wine Butter
Two thick-cut beef steaks seared hard and finished with a silky red wine–shallot butter. Pure bistro elegance in under 20 minutes, no restaurant reservation required.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Remove steaks from the fridge 10 minutes before cooking. Pat dry with paper towels. Season generously with salt and pepper on both sides.
Step 2
Heat olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers and just starts to smoke, about 2 minutes.
Step 3
Place steaks in the hot pan without moving them. Sear 2 to 2.5 minutes per side for medium-rare — the crust should be deep golden brown.
Step 4
Transfer steaks to a warm plate. Add shallot to the same pan and cook 60 seconds, stirring, until fragrant. Pour in red wine and stock.
Step 5
Scrape up browned bits from the pan bottom. Simmer wine sauce 3 to 4 minutes until it reduces by half and looks syrupy.
Step 6
Remove pan from heat. Whisk in cold butter cubes one at a time until the sauce turns glossy and silky. Add thyme and a pinch of salt.
Step 7
Slide steaks back into the pan to coat briefly with sauce. Transfer to plates, spoon sauce over, and finish with fleur de sel.
Tools you’ll need
- 12-inch heavy skillet (cast iron or stainless steel)
- paper towels
- meat thermometer (optional but helpful)
- wooden spoon or silicone spatula
- whisk
- warm plate
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