Ingredients
The following ingredients have 2 Servings
- 2 top sirloin steaks (or ribeye)
- ½ cup beef broth
- 1 teaspoon brown sugar, (packed)
- ½ cup red wine
- 1 medium shallot, (minced)
- 6 tablespoons unsalted butter, (divided)
- 2 sprigs thyme
- 1 tablespoon vegetable oil
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon fresh thyme, (finely chopped)
Instruction
- Pat steak with a paper towel to remove excess moisture.
- Season both sides of steak with salt and pepper. Let sit for 5 minutes.
- Heat oil in cast iron skillet over medium-high heat.
- Add steak, two springs of thyme and 2 tablespoons butter and cook until well browned (about 3-5 minutes depending on the thickness.). Tilt the pan and spoon juices over steak occasionally.
- Flip steak and repeat with the opposite side.
- Using tongs, sear the sides of the steak.
- Transfer to plate and tent loosely with foil.
- Add 1 tablespoon of butter to the empty skillet and melt over medium-high heat.
- Add shallot and cook until fragrant and soft, approximately 3 minutes
- Add wine and brown sugar, simmer until reduced, approximately 3 minutes.
- Add broth and simmer until the mixture is reduced by ½, approximately 5 minutes.
- Remove from heat.
- Add in butter and minced thyme, mix well and set aside.
- Slice steak into ¼ inch slices. Place on serving dish and cover with red wine sauce.
- Serve immediately.
