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Steak with Shallot and White Wine Pan Sauce
In this simple seared steak with a shallot-infused, butter-enriched pan sauce we balance the richness of the beef by keeping the sauce on the light side. We use white wine instead of red, lemon juice for acidity and fresh parsley for freshness. Serve with roasted potatoes and a simple salad to complete the meal.
4
Servings
30 minutes
Ingredients
-
2
1-pound beef strip steaks OR ribeye steaks
-
Kosher salt and ground black pepper
Reviews
August 23, 2025
Wonderful
The 1 minute per side for 6 minutes at medium high cooked my 1. 5 inch thick ribeye to perfection, and the pan sauce was wonderful, nice break from red wine sauce! I did cut it in half so it would cook evenly.
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Good and easy. Would've been nice to have an idea for both how high to set the burner, and roughly how many minutes per side, but still.