Pan-Seared Steaks With Red Wine Pan Sauce

• Steaks↗
• boneless beef steaks, 1 to 1 1/4 inches thick, trimmed (8 oz. each)↗4
• salt↗
• pepper↗
• vegetable oil↗1 tablespoon
• Red Wine Sauce
• vegetable oil↗1 tablespoon
• shallot, minced↗1
• low sodium chicken broth↗3⁄4 cup
• dry red wine↗1⁄2 cup
• brown sugar↗2 teaspoons
• unsalted butter↗3 tablespoons

  cut into 3 pieces and chilled

• minced fresh thyme1 teaspoon
• salt↗
• pepper↗

Step-by-step instructions

1. 1

   Steaks-pat steaks dry with paper towels, then season with salt and pepper.

2. 2

   Heat the oil in a 12-inch skillet over med-high heat until just smoking.

3. 3

   Brown the steaks on the first side, about 4 minutes.

4. 4

   Flip the steaks over and continue to cook to the desired doneness, 4-6 minutes.

5. 5

   Transfer the steaks to a clean plate; tent with foil, and let rest for 5 minutes.

6. 6

   Sauce-meanwhile, add the oil to the skillet and return to med-high heat until shimmering.

7. 7

   Add in the shallot; cook until softened, about 2 minutes.

8. 8

   Stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.

9. 9

   Stir in any accumulated meat juice.

10. 10

    Turn the heat to low and whisk in the butter, one piece at a time.

11. 11

    Off the heat, stir in the thyme and season with salt and pepper to taste.

12. 12

    Spoon the sauce over the steaks before serving.