Pan-Seared Steaks With Red Wine Pan Sauce

• Steaks
• 4 boneless beef steaks, 1 to 1 1/4 inches thick, trimmed (8 oz. each)
• salt
• pepper
• 1 tablespoon vegetable oil
• Red Wine Sauce
• 1 tablespoon vegetable oil
• 1 shallot, minced
• 3/4 cup low sodium chicken broth
• 1/2 cup dry red wine
• 2 teaspoons brown sugar
• 3 tablespoons unsalted butter, cut into 3 pieces and chilled
• 1 teaspoon minced fresh thyme
• salt
• pepper

1. Steaks-pat steaks dry with paper towels, then season with salt and pepper.
2. Heat the oil in a 12-inch skillet over med-high heat until just smoking.
3. Brown the steaks on the first side, about 4 minutes.
4. Flip the steaks over and continue to cook to the desired doneness, 4-6 minutes.
5. Transfer the steaks to a clean plate; tent with foil, and let rest for 5 minutes.
6. Sauce-meanwhile, add the oil to the skillet and return to med-high heat until shimmering.
7. Add in the shallot; cook until softened, about 2 minutes.
8. Stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.
9. Stir in any accumulated meat juice.
10. Turn the heat to low and whisk in the butter, one piece at a time.
11. Off the heat, stir in the thyme and season with salt and pepper to taste.
12. Spoon the sauce over the steaks before serving.

beef, salt, pepper, vegetable oil, red wine sauce, vegetable oil, shallot, chicken broth, dry red wine, brown sugar, unsalted butter, thyme, salt, pepper

Taken from www.food.com/recipe/pan-seared-steaks-with-red-wine-pan-sauce-466070 (may not work)