Pan-Seared Steaks with Port Wine Sauce

Pan-Seared Steaks with Port Wine Sauce
  • Vegetable Oil

    1 tbsp Vegetable Oil

  • Sirloin Steak

    4 Sirloin Steak 1 1/4 inches thick (about 8 ounces each)

  • Shallot

    1 Shallot minced

  • Ruby Port

    1/2 cup Ruby Port

  • Sauce Base

    1/4 cup Sauce Base See recipe in list

  • Balsamic Vinegar

    1/4 tsp Balsamic Vinegar

  • Thyme Fresh

    1/4 tsp Thyme Fresh

  • Butter Unsalted

    1 tbsp Butter Unsalted

Before you begin

We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak.

Step 1

For the Steaks: Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper. Lay steaks in pan, leaving ¼ inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes. Remove steaks to platter and tent loosely with foil while preparing herb sauce.

Step 2

For the Port Sauce: Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add 1/4 cup Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in fresh thyme, and butter; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.