Cast Iron Skillet Steak with Red Wine Sauce
 
 
Ingredients
  • For the Steak:
  • Coarse salt, such as kosher salt or Maldon sea salt
  • 1 or 2 boneless beef steaks, 1 inch thick (about 2 pounds total), I used rib-eye, but strip, flat iron, chuck-eye, hanger or skirt would work great, too
  • Black pepper
  • For the Sauce:
  • 1 tbsp. olive oil
  • 1 shallot, minced
  • 2 sprigs rosemary
  • 1 cup red wine
  • 3 tablespoons cold butter
Instructions
  1. Pat steak dry with paper towels. Line a plate with paper towels, place steak on top and set aside to dry further and come to cool room temperature (30 to 60 minutes). Turn occasionally; replace paper towels as needed.
  2. Place a cast-iron skillet on the stove and sprinkle lightly but evenly with about ¼ to ½ teaspoon kosher salt. Turn heat to medium-high under pan. Pat both sides of steak dry again.
  3. When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, cook in two batches. Also, if you have an exhaust fan above your stove, set it to “high” now.)
  4. Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat, flipping steak every 30 seconds. After it’s been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.
  5. When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat. Cover steak lightly with foil and rest for 5 to 10 minutes.
  6. While the steak rests, prepare the red wine sauce. Turn the heat off of the stove, and wipe the salt and rendered fat out of the skillet with a towel. Add 1 tablespoon oil, shallots, and rosemary, and stir occasionally until the shallots have softened, about 3 -4 minutes (usually the residual heat is enough to soften the shallots, but if needed, turn the heat back to medium-low).
  7. Add red wine and increase heat to medium-high. Bring mixture to a boil and cook, stirring from time to time, until the liquid reduces by about half. Remove and discard the rosemary sprigs, reduce heat to medium-low, then add the cold butter, stirring constantly until it is fully incorporated. Serve sauce with the steak.
Recipe by Allons-Eat! at https://www.allonseat.com/cast-iron-skillet-steak-with-red-wine-sauce/