Steak with Red Wine Dijon Pan Sauce

The perfect pan sauce

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.

After about 15 minutes in a 225F oven

Heat a 12 inch saute pan or cast iron pan with 1 tablespoon avocado oil. Make sure it’s super hot but not smoking.

Add the steak to the pan, searing for 30 seconds and flipping every 30 seconds.

As you turn the steak, it will transfer heat evenly and continue to brown

After searing the steak for about 4-5 minutes, remove the meat and add the chopped shallots to the pan. Saute for 45 seconds until lightly browned - make sure you scrape up all of the browned bits on the bottom of the pan.

Add the red wine, scraping the remaining bits on the pan into the sauce and reduce by about 60%

Add your soy sauce

Mix in your Dijon mustard

Add your butter and fresh herbs, swirling the pan. You can lower the heat as well at this point. You want it at a simmer.

Add your meat back to the pan, basting and

Remove from the heat and allow the meat to rest in the pan for 5-10 minutes before slicing. The juices that run off the meat will flavor your sauce more.

Slice and serve on a serving platter topped with the sauce.