Strip Steak with Chianti Pan Sauce

Recipe makes 2 servings

Whatcha Need

• 2 (10-ounce) New York strip steaks (about 1¼-inches thick)
• 2 Tablespoons vegetable oil
• 2 Tablespoons minced fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tablespoons unsalted butter, divided
• 2 large shallots, minced
• 1 Tablespoon balsamic vinegar
• 1 cup Chianti wine
• ½ cup low-sodium beef or chicken broth
• 3 sprigs fresh thyme

Whatcha Do

1. Preheat oven to 400 ̊F. Remove the steaks from the refrigerator and pat dry with paper towels. Rub both sides with oil, sprinkle with minced thyme, and season generously with salt and pepper. Let the steak stand at room temperature for 30 minutes.
2. To cook the steak: Heat a large cast-iron skillet over medium-high heat. When the pan is hot, carefully add the steaks and sear for about 2 minutes per side. Transfer the skillet to the oven and cook to desired doneness, 6 to 8 minutes for medium-rare. Remove the steaks to a plate and tent loosely with foil.
3. To prepare the sauce: Return the skillet to the stove over medium heat and add 2 tablespoons of the butter. When the butter melts and foaming subsides, add shallots and cook, stirring occasionally, until softened and slightly browned, about 3 minutes.
4. Stir in the balsamic vinegar, wine, and broth, using the wooden spoon to loosen any browned bits on the bottom of the pan. Add the thyme sprigs and increase the heat to medium-high; bring to a boil. Once boiling, reduce the heat to medium and simmer until the sauce is reduced to about ½ cup, approximately 8 minutes.
5. Remove the pan from the heat. Discard the thyme sprigs and whisk in the remaining 1 tablespoon butter until the sauce is glossy. Taste and adjust seasoning with salt and pepper as needed.
6. To serve: Place steaks on a cutting board with a juice well and slice against the grain into ⅓-inch-thick slices. Divide between 2 warmed dinner plates, ladle the sauce over the steak, and serve immediately.