How to Perfectly Pan Sear Steak + Creamy Red Wine Sauce

Servings: 4

For the Steaks:

• 1 ½ - 2 lbs. New York Strip Steaks, or Top Sirloin or Ribeye (about 1 lb. each steak, 1 ¼” thick)
• 1 tbsp. Olive Oil, or cooking oil of choice
• 1 ½ tsp. Fine Sea Salt
• 1 ½ tsp. Cracked Black Pepper
• 2 tbsp. Unsalted Butter, divided
• 2 sprigs Fresh Rosemary

For the Creamy Red Wine Pan Sauce:

• 3 tbsp. Butter
• ½ cup Old Westminster Pepper Pantry Wine
• ½ cup Heavy Cream
• 1 tbsp. Chives, chopped + more for garnishing
• 1 tsp. Dijon Mustard
• Salt & Black Pepper, to taste

1. For the Steaks: Let the steaks rest at room temperature for 20-30 minutes.
2. Pat your steaks dry with a paper towel. Season generously on all sides with salt, then black pepper.
3. Heat up a cast iron skillet, or stainless-steel pan, until very hot, then add the olive oil. Swirl the pan to coat the bottom in the cooking oil.
4. Add the steaks to the skillet to cook for 4 minutes, until a brown crust has formed.
5. Flip using tongs, then cook another 3-4 minutes. Add the butter and rosemary once flipped.
6. For the last 1 minute of cooking, use a spoon to baste the melted butter over the steaks.
7. Remove the steaks from the pan to rest for 10 minutes before slicing into ½” strips.
8. For the Pan Sauce: Add the butter, red wine, heavy cream, chives, and Dijon to the pan that cooked the steaks. Whisk until smooth and the butter is melted. Bring to a boil, then simmer 3-4 minutes until reduced. Season with salt and black pepper to taste.
9. Serve the pan sauce over the sliced steaks and garnish with more chives to enjoy!