Equipment
Ingredients
Steak
- 500 g beef striploin steak, room temperature
- 8 g kosher salt
- 4 g black pepper, freshly ground
- 15 ml vegetable oil
Red Wine Sauce
- 40 g shallot, finely minced
- 120 ml dry red wine
- 60 ml beef stock
- 30 g unsalted butter, cold and cubed
- 2 g fresh thyme, leaves only
Nutrition (per serving)
Method
Remove steaks from the refrigerator 10 minutes before cooking. Pat them completely dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
Place a cast-iron skillet over medium-high heat. Add the vegetable oil and heat until it just begins to smoke.
Carefully place the steaks in the hot skillet. Sear without moving for 3 to 4 minutes until a dark crust forms. Flip and cook for another 3 to 4 minutes until the internal temperature reaches 52C or 125F for medium-rare.
Transfer the steaks to a cutting board to rest. Do not wipe out the skillet, as the browned bits are essential for the sauce.
Reduce the heat under the skillet to medium. Add the minced shallot to the residual beef fat and cook, stirring frequently, until softened and translucent, about 1 to 2 minutes.
Pour the red wine and optional beef stock into the skillet. Use a wooden spoon to vigorously scrape the bottom of the pan to release all the browned bits. Let the liquid simmer until it has reduced by at least half and coats the back of a spoon.
Remove the skillet entirely from the heat. Add the cold cubed butter and fresh thyme if using. Vigorously swirl the pan or stir continuously until the butter melts completely, emulsifying the sauce into a glossy, thick glaze.
Slice the rested steaks against the grain into thick strips. Plate the steak and generously spoon the warm red wine sauce over the meat. Serve immediately.
Chef's Notes
- Using cold butter is absolutely critical for the classic monter au beurre technique. If the butter is warm, it will melt into separated fat rather than emulsifying the sauce.
- Always slice steak against the grain. Look for the parallel lines of muscle fiber running through the meat, and cut perpendicular to them to ensure maximum tenderness.
- Cook with a wine you would actually enjoy drinking in a glass. A dry, fruit-forward red like Pinot Noir or Cabernet Sauvignon balances the rich savoriness of the beef fat best.
Storage
Refrigerator: 3 days — Store steak and sauce in separate airtight containers.
Freezer: 1 month — Freeze steak whole; sauce may break when frozen and thawed.
Reheating: Reheat steak gently in a warm pan or sous vide to avoid overcooking. Warm sauce on low heat, whisking constantly.
