Equipment
Ingredients
Steak
- 500 g beef striploin steak, room temperature
- 8 g kosher salt
- 4 g black pepper, freshly ground
- 15 ml vegetable oil
Red Wine Sauce
- 40 g shallot, finely minced
- 120 ml dry red wine
- 60 ml beef stock
- 30 g unsalted butter, cold and cubed
- 2 g fresh thyme, leaves only
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 635 kcal
- Protein
- 58 g
- Carbohydrates
- 6 g
- Fat
- 36 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 1816 mg
- Saturated Fat
- 15 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 197 mg
- Potassium
- 1066 mg
- Calcium
- 104 mg
- Iron
- 5.1 mg
- Magnesium
- 77 mg
- Phosphorus
- 558 mg
- Zinc
- 10.8 mg
- Vitamin A
- 106 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 1.7 mg
- Vitamin B12
- 3.1 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.32 mg
- Niacin
- 19.7 mg
- Folate
- 42 mcg
- Water
- 276 g
- Alcohol
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Remove steaks from the refrigerator 10 minutes before cooking. Pat them completely dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
Place a cast-iron skillet over medium-high heat. Add the vegetable oil and heat until it just begins to smoke.
Carefully place the steaks in the hot skillet. Sear without moving for 3 to 4 minutes until a dark crust forms. Flip and cook for another 3 to 4 minutes until the internal temperature reaches 52C or 125F for medium-rare.
Transfer the steaks to a cutting board to rest. Do not wipe out the skillet, as the browned bits are essential for the sauce.
Reduce the heat under the skillet to medium. Add the minced shallot to the residual beef fat and cook, stirring frequently, until softened and translucent, about 1 to 2 minutes.
Pour the red wine and optional beef stock into the skillet. Use a wooden spoon to vigorously scrape the bottom of the pan to release all the browned bits. Let the liquid simmer until it has reduced by at least half and coats the back of a spoon.
Remove the skillet entirely from the heat. Add the cold cubed butter and fresh thyme if using. Vigorously swirl the pan or stir continuously until the butter melts completely, emulsifying the sauce into a glossy, thick glaze.
Slice the rested steaks against the grain into thick strips. Plate the steak and generously spoon the warm red wine sauce over the meat. Serve immediately.
Chef's Notes
- Using cold butter is absolutely critical for the classic monter au beurre technique. If the butter is warm, it will melt into separated fat rather than emulsifying the sauce.
- Always slice steak against the grain. Look for the parallel lines of muscle fiber running through the meat, and cut perpendicular to them to ensure maximum tenderness.
- Cook with a wine you would actually enjoy drinking in a glass. A dry, fruit-forward red like Pinot Noir or Cabernet Sauvignon balances the rich savoriness of the beef fat best.
Storage
Refrigerator: 3 days — Store steak and sauce in separate airtight containers.
Freezer: 1 month — Freeze steak whole; sauce may break when frozen and thawed.
Reheating: Reheat steak gently in a warm pan or sous vide to avoid overcooking. Warm sauce on low heat, whisking constantly.
Troubleshooting
Pan sauce is thin and greasy rather than thick and glossy
Cause: The pan was too hot when the butter was added, breaking the emulsion
Fix: Whisk in a teaspoon of cold water vigorously to bring the emulsion back together
Prevention: Always remove the skillet from the heat source completely before adding the cold butter
Steak is gray and lacks a crust
Cause: The meat was wet when it went into the pan, or the pan was not hot enough
Fix: Cannot be fixed once cooked, but the pan sauce will add flavor
Prevention: Pat meat entirely dry with paper towels and ensure oil is shimmering before adding the steak
Cultural Context
The pan sauce, or sauce de poele, is a defining cornerstone of traditional French bistro cooking. The specific preparation of deglazing with red wine and shallots is known as Marchand de Vin style, historically used by Parisian chefs to elevate humble cuts of meat by maximizing the flavor of fond left in the pan.
