A perfect steak for cold winter nights when braving the BBQ doesn’t seem worth it. Let your steak rest at room temperature for 30 minutes prior to help them cook evenly. Courtesy of Kristen Eppich.
ingredients
directions
Bring wine and juice to a boil in a small saucepan. Boil for 12 to 15 min, or until slightly thickened and reduced to ½ cup.
Add stock and bring back to a boil. Reduce until mixture is thickened and coats the back of a spoon, 12 to 15 min.
Remove saucepan from heat. Vigorously whisk in cold butter, adding gradually until all the butter has been incorporated and sauce is smooth. Reserve.
Preheat oven to 400ºF. Heat a large ovenproof skillet over high heat. Pat steaks dry and season with salt and pepper. Add oil to pan, then steaks and sear until crisp and dark brown, 2 to 3 minutes per side.
Transfer skillet to oven and cook until an instant thermometer inserted into the centre of the steak reads 115ºF for rare or 120ºF for medium rare, 5 to 8 min. Remove skillet from oven and transfer steaks to a board. Let rest for 8 to 10 minutes.
Slice steaks and divide between four plates. Drizzle with red wine sauce and serve with mashed potatoes.