Steak with Red Wine Dijon Pan Sauce

Directions

In this recipe I create the perfect pan sauce using hanger steak, however, you can use any thick-cut steak (even chicken) as the technique is versatile and the flavors are universal.

For the steak, as previously posted, I always start in a low-temperature oven, bring the meat to 110F, then finish in the pan. This ensures a solid sear in a shorter amount of time AND also allows the meat to tenderize as it sits in the lower-temperature oven. There’s a thermal window between 90F and 115F that allows the meat to break down comfortably. The longer your meat sits in this “zone” the better the end product.

This strategy for creating mouth-watering meat in a sauce worthy of swimming is a must-have in your arsenal. It’s quick and easy and will make your dish taste as if it’s been prepared at a classic French restaurant. You can even yell at your guests and throw baguettes at them. Oui Oui.

Here is the shopping list for this dish:

1 8-10 oz piece or pieces of meat (hanger preferred, but flat-iron, ribeye, strip, or filet work as well)

1/2 shallot minced

1 cup red wine

2 tablespoons tamari or soy sauce

1 tablespoon Dijon mustard

1 tablespoon freshly cut chives (once again, insert your favorite herb here)

3 tablespoons cold butter

Directions (continued in captions as well):

Lightly salt your steak for at least 30 minutes prior to cooking.

Rub with olive oil or avocado oil and place in a 225F oven until the internal temp reaches 110F – or go by feel so it’s very rare.