About
Nothing beats the elegance or the taste of French Steak. The steak is beautifully cooked so it has a perfect rosy, juicy interior and a golden exterior, with just the right seasoning to ensure the bold beef flavor is front and center. And then French Steak goes above and beyond by pairing up with a silky, complex, buttery red wine pan sauce that must be tasted to be believed. You're about to transform your kitchen into a 5-star steakhouse!
Ingredients
- 2 small rib-eye steaks
- salt, to taste
- black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 1 shallot, finely chopped
- 3 tablespoons red wine
- 1/3 cup plus 1 tablespoon beef stock
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 -Generously season the steaks with the salt and the pepper on both sides.
Step 2 -Preheat a cast-iron skillet over high heat until it is smoking.
Step 3 -Add 1 1/2 tablespoons of the butter to the hot skillet and immediately reduce the stovetop heat to medium-high.
Step 4 -Once the butter is fully melted, add the steaks to the skillet.
Step 5 -Brown the steaks until they reach your desired doneness, with the meat reaching an internal temperature of 145 degrees F for medium-rare, about 3 minutes per side.
Step 6 -Transfer the steaks to a cutting board and let them rest.
Step 7 -Add the shallots to the pan with the steak drippings over medium-high heat and cook, while stirring, until fragrant, about 1 minute.
Step 8 -Add the wine and using a wooden spoon, scrape the bottom of the skillet to release the brown bits.
Step 9 -Reduce the heat to medium.
Step 10 -Add the beef stock and cook until the liquid is reduced by half, about 3-4 minutes.
Step 11 -Add the remaining butter and stir until it is melted and combined.
Step 12 -Slice the steaks against the grain.
Step 13 -Transfer the steak slices to a serving platter.
Step 14 -Pour the pan sauce over the steak slices. Optionally, serve the sauce on the side.
Step 15 -Serve the steak slices garnished with the parsley.
