A delightful steak recipe with a rich red wine and shallot sauce, perfect for a special dinner.
Heat the butter in a 12-inch skillet over medium-high heat until melted and hot.
Ensure the butter doesn't burn by keeping an eye on the heat level.
Pat the steaks dry with paper towels and season both sides with salt and pepper.
Drying the steaks helps achieve a better sear.
Place the steaks in the skillet and cook for 4-5 minutes per side for medium-rare, adjusting the time for your preferred doneness.
Use a meat thermometer to check the internal temperature for accuracy.
Transfer the cooked steaks to a cutting board and let them rest, covered with foil.
Resting the steaks allows the juices to redistribute, keeping them moist.
Add the shallots to the skillet and sauté over medium heat until softened and golden.
Stir frequently to prevent the shallots from burning.
Pour the red wine into the skillet, bring to a boil, and let it reduce by half.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Slice the steaks and serve them topped with the red wine shallot sauce.
Arrange the slices neatly for an elegant presentation.
