• 46 Ratings

A good Pan-Fried Steak can stand on its own, but sometimes a sauce gives it that extra oomph. To make this quick and easy pan sauce, you need just two ingredients: a liquid and a thickener, such as red wine and butter. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).



Ingredient Checklist


Instructions Checklist
  • Once steaks are removed from skillet, return skillet to high heat. Add wine and simmer, scraping up browned bits from bottom of skillet, until reduced slightly.

  • Swirl in butter and simmer 1 minute more. To serve, drizzle over steaks.

Cook's Notes

Try a couple of these pairings: wine and mustard, Armagnac and blue cheese, or Scotch whisky and butter.


46 Ratings
  • 5 star values: 15
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 2