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Pan-Seared Steaks with Herb Sauce

(recipe, Anna Conley)

Introduction Our Pan-Seared Steaks with Herb Sauce recipe’s Easy Demi-Glace uses mushrooms, ground beef, and tomato paste for meatiness, and powdered gelatin for glossiness. A combination of chives, parsley, and tarragon gives our herb sauce grassiness and spice, and a dash of white wine vinegar brightens up the dish. We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak.


  1. 1 Tbsp. vegetable oil
  2. 4 boneless strip or rib-eye steaks , 1 to 1¼ inches thick (about 8 ounces each) (see note)
  3. Table salt and ground black pepper
  4. 1 small shallot , minced (about 2 tablespoons)
  5. ½ cup white wine
  6. ¼ cup Easy Demi-Glace (½ recipe, see related content)
  7. ¼ tsp. white wine vinegar
  8. 1½ tsp. minced fresh chives
  9. 1½ tsp. minced fresh parsley leaves
  10. 1 tsp. minced fresh tarragon leaves
  11. 1 Tbsp. unsalted butter
  12. Table salt and ground black pepper


  1. For the Steaks: Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper. Lay steaks in pan, leaving ¼ inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes. Remove steaks to platter and tent loosely with foil while preparing herb sauce.
  2. Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add ¼ cup Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in chives, parsley, tarragon, and butter; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.