How To Cook Steak - Pan-seared Steak with Wine Reduction Sauce | Hilah Cooking

By Hilah Cooking · 25 min

Ingredients

Instructions

1. Bring the steaks to about room temperature and pat them dry with paper towel.
2. Halve a garlic clove and rub the cut sides over both sides of the steaks.
3. Season both sides generously with pepper and salt, about 1/2 to 1 teaspoon of each per steak.
4. Heat a cast iron or stainless steel skillet over high heat until very hot. Do not use nonstick.
5. Add the steaks and leave them undisturbed for about 5 minutes for medium.
6. Spoon out excess fat carefully if it builds up.
7. Flip the steaks and cook for another 5 minutes.
8. Cut a small slit in the thickest part to check; for medium it should still be pink, like medium-rare. Remove from heat before it reaches your target doneness.
9. Transfer the steaks to a plate.
10. Pour the red wine into the hot skillet and stir with a fork or whisk to scrape up the browned bits.
11. When the wine has reduced by about half, add the butter, any fresh herbs, and the juices from the plate. Stir and pour over the steak.

Summarized from Hilah Cooking's video. Watch it for the details.

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