This Insanely Good Steak with Red Wine Sauce Will Ruin Every Steakhouse For You

By Chef Billy Parisi · 45 min

Ingredients

Instructions

1. Pat the steaks dry, season all sides with salt (about 1 1/4 to 1 1/2 teaspoons per pound), place on a rack over a sheet tray and refrigerate uncovered for 4 to 24 hours.
2. Preheat the oven to 250°F (no fan). Insert a thermometer into the center of the steaks and bake on a middle rack until they reach 100°F internally, about 35 minutes.
3. Reduce the wine by half over medium heat, 5 to 7 minutes. Add the beef stock and reduce by half again, 5 to 7 minutes. Set aside off the heat.
4. Once the steaks reach 100°F, remove them and let them rest briefly at room temperature.
5. Heat the avocado oil in a large sauté pan over medium-high heat until it just begins to smoke.
6. Press two steaks together side by side, sear the fat cap for 1 minute. Then lay them on their sides for 30 seconds, flip for 30 seconds, turn back and move them in small circles for a total of 30 seconds, then flip once more. Season with pepper and lower the heat to low.
7. In the pan add 3 tablespoons of butter, half the smashed garlic, sliced shallot and thyme, and baste the steaks for 1 minute. Rest them on a rack. Repeat with the remaining two steaks.
8. Pour off all but 2 tablespoons of fat from the pan. Add the diced shallot and cook for 1 minute, then add the minced garlic and anchovy paste and cook for 30 seconds.
9. Add the reduced wine and stock and simmer over medium to medium-high heat for 3 to 4 minutes until thick. Strain the sauce, then whisk in the remaining 2 tablespoons of butter, lemon juice, salt and pepper.
10. Thinly slice the steaks and spoon the sauce over them.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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