Ingredients:

  • 2 (8-10 ounce) steaks (about 225-285g each), ribeye or New York strip, about 1-inch thick (2.5cm)
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2.5g) freshly ground black pepper
  • 1 tablespoon (15g) unsalted butter
  • 1 shallot, minced
  • ½ cup (120ml) dry red wine (e.g., Merlot, Cabernet Sauvignon)
  • ½ cup (120ml) beef broth
  • 1 tablespoon (15ml) balsamic vinegar
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1 tablespoon (15g) cold unsalted butter, cut into small pieces

Instructions:

  1. Pat steaks dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in the skillet over high heat until smoking hot.
  3. Place steaks in the hot pan, ensuring they aren't touching. Sear for 3-4 minutes per side for medium-rare, or adjust to desired doneness.
  4. Use a meat thermometer to check the internal temperature. (Medium-Rare: 130-135°F/54-57°C, Medium: 135-145°F/57-63°C).
  5. Remove steaks from the pan and let rest on a cutting board for 5-10 minutes, loosely tented with foil.
  6. While the steaks rest, melt 1 tablespoon butter in the same skillet over medium heat. Add the shallot and cook until softened, about 2 minutes.
  7. Pour in the red wine, scraping up any browned bits from the bottom of the pan.
  8. Bring the wine to a simmer and let it reduce by half, about 5-7 minutes.
  9. Stir in the beef broth, balsamic vinegar, and Worcestershire sauce. Continue to simmer until the sauce thickens slightly, about 3-5 minutes.
  10. Remove from heat and whisk in the cold butter pieces one at a time until melted and the sauce is glossy.
  11. Slice the steak against the grain and serve immediately, drizzled with the red wine reduction.