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Steak with Shallot and White Wine Pan Sauce
In this simple seared steak with a shallot-infused, butter-enriched pan sauce we balance the richness of the beef by keeping the sauce on the light side. We use white wine instead of red, lemon juice for acidity and fresh parsley for freshness. Serve with roasted potatoes and a simple salad to complete the meal.
4
Servings
30 minutes
Ingredients
-
2
1-pound beef strip steaks OR ribeye steaks
-
Kosher salt and ground black pepper
Pardon the interruption
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Good and easy. Would've been nice to have an idea for both how high to set the burner, and roughly how many minutes per side, but still.