Pan-Seared Steak with Red Wine Mushroom Pan Sauce

How to Make Pan-Seared Steak with Red Wine Mushroom Pan Sauce

1. 1

   Step 1: Season and sear the steaks

   Pat steaks dry and season both sides generously with kosher salt and freshly ground black pepper. Heat a heavy skillet (cast-iron preferred) over medium-high until very hot, then add the oil. Sear steaks 3–4 minutes per side for medium-rare (adjust time for thickness), adding 1 tablespoon butter to the pan during the last minute and spooning it over the steaks. Transfer steaks to a plate and loosely tent with foil to rest while you make the sauce.

   For this step

   • 2 8-oz (225 g) steaksRibeye or strip steaks
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Rest the steaks briefly

   Let the steaks rest for 5–8 minutes; this finishes cooking and keeps juices in the meat. While they rest, keep the skillet over medium heat to prepare the pan for the sauce. Resting also gives you time to chop aromatics and slice mushrooms if you haven't already.
3. 3

   Step 3: Sauté shallot, garlic, and mushrooms

   Add the remaining 1 tablespoon butter to the skillet and reduce heat to medium. Add the chopped shallot and cook 1–2 minutes until softened, then add the minced garlic and sliced mushrooms. Sauté until the mushrooms are browned and most of their liquid has evaporated, about 4–6 minutes, scraping up browned bits from the bottom of the pan.

   For this step

   • 1 largeShallot, finely chopped
   • 2 clovesGarlic, minced
   • 8 ozCremini (baby bella) mushrooms, sliced
   
4. 4

   Step 4: Deglaze with red wine

   Pour in the red wine to deglaze the pan, scraping up all fond with a wooden spoon. Bring the wine to a simmer and let it reduce by about half, 2–3 minutes, concentrating the flavors and cooking off most of the alcohol. This step builds the base of the sauce.

   For this step

   • 1/2 cupDry red wine (Cabernet or Merlot)
   • 3/4 cupLow-sodium beef broth
   
5. 5

   Step 5: Add broth and finish the sauce

   Add the beef broth and simmer until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning with a pinch of salt and pepper, then swirl in any remaining tablespoon of butter off the heat to enrich and gloss the sauce. If desired, skim any excess fat from the surface before serving.
   
6. 6

   Step 6: Serve the steaks with sauce

   Return the steaks to the skillet or slice them and spoon the mushroom pan sauce over the top. Serve immediately with your choice of sides—mashed potatoes, roasted vegetables, or a simple salad all pair well. Enjoy while hot for the best contrast of crisp exterior and juicy interior.
   

1. Pat steaks dry and season both sides generously with kosher salt and freshly ground black pepper. Heat a heavy skillet (cast-iron preferred) over medium-high until very hot, then add the oil. Sear steaks 3–4 minutes per side for medium-rare (adjust time for thickness), adding 1 tablespoon butter to the pan during the last minute and spooning it over the steaks. Transfer steaks to a plate and loosely tent with foil to rest while you make the sauce.
2. Let the steaks rest for 5–8 minutes; this finishes cooking and keeps juices in the meat. While they rest, keep the skillet over medium heat to prepare the pan for the sauce. Resting also gives you time to chop aromatics and slice mushrooms if you haven't already.
3. Add the remaining 1 tablespoon butter to the skillet and reduce heat to medium. Add the chopped shallot and cook 1–2 minutes until softened, then add the minced garlic and sliced mushrooms. Sauté until the mushrooms are browned and most of their liquid has evaporated, about 4–6 minutes, scraping up browned bits from the bottom of the pan.
4. Pour in the red wine to deglaze the pan, scraping up all fond with a wooden spoon. Bring the wine to a simmer and let it reduce by about half, 2–3 minutes, concentrating the flavors and cooking off most of the alcohol. This step builds the base of the sauce.
5. Add the beef broth and simmer until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning with a pinch of salt and pepper, then swirl in any remaining tablespoon of butter off the heat to enrich and gloss the sauce. If desired, skim any excess fat from the surface before serving.
6. Return the steaks to the skillet or slice them and spoon the mushroom pan sauce over the top. Serve immediately with your choice of sides—mashed potatoes, roasted vegetables, or a simple salad all pair well. Enjoy while hot for the best contrast of crisp exterior and juicy interior.