How to make red wine pan sauce, from scratch

Take your pan-seared steak to the next level.

You may want to avoid attempting this if you're cooking steak in a cast iron pan. You really need a heavy-bottomed stainless steel 12" skillet. You of course need the heavy-bottom to get good sear on the steak, but you also need a material that will not react with the high acidity of the wine.

Recipe for homemade red wine pan sauce

Cook a steak in a 12" skillet using any method that you prefer, as long as it produces some crusty brown fond on the bottom of the pan when you're done. Set your steak(s) aside to rest, and clear the pan of any debris (herbs, garlic, etc) and excess fat (you only need about a tablespoon for this recipe).

Return the pan to medium heat, add shallot, and cook until softened (about 3 minutes).

• 1 shallot, minced

Add garlic, and cook until fragrant.

• 1 clove garlic, minced

Using a balloon whisk, deglaze the pan with red wine (whatever you're drinking with the steak), scraping up any brown bits, until the wine starts to dry up.

• 1 tablespoon red wine

Add chicken stock, and scrape up any remaining brown bits from the bottom of the pan. Reduce again until slightly thickened. You can accelerate the process by continuing to whisk, producing as much steam as possible.

• ½ cup chicken stock, warmed

Take the pan off the heat, and add butter. Whisk until thoroughly combined and glossy.

• 1 tablespoon cold butter

Pour over your steak, or serve on the side.