To get a proper sear, you want an incredibly hot pan, advises Michael Leviton. Cook only two steaks at a time to avoid overcrowding the pan, and rest them for at least 5 minutes before serving. “This allows time for the juices to equalize,” he says. The real star of this dish is the flavor-packed pan sauce, made by deglazing the skillet with wine and aromatics after the steaks are done.
|2||pounds skirt steak, cut
into 4 portions
|Salt and pepper, to taste|
|2||tablespoons vegetable oil|
|¼||small onion, chopped|
|1||garlic clove, smashed with the side of a knife|
|4||sprigs fresh thyme|
|1||cup chicken stock|
|½||cup red wine|
1. Liberally season the steaks with salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons vegetable oil and when it is hot, add 2 steaks. Cook for 1½ minutes, moving them around the pan every so often for an even sear.
2. Turn the steaks and continue cooking until an instant-read thermometer reads 120 degrees (the steaks will rest and the temperature will rise 10 to 15 degrees, yielding medium rare meat). Transfer to a plate and cook the remaining steaks in the same way.
3. Spoon off and discard the oil in the pan, leaving the brown bits. Add the onion and garlic. Cook, stirring often, for 3 minutes or until the onion softens.
4. Add the wine and cook, scraping up the brown bits as the wine cooks down, until it reduces by half.
5. Begin adding chicken stock, ¼ cup at a time, waiting about 1 minute between additions, until there is about ½ cup of liquid in the pan. Turn off the heat. Strain the sauce into a bowl. Discard the solids and return the liquid to the pan.
6. Stir in the butter and whisk until it melts. Slice the steaks ¼-inch thick, cutting at a 45-degree angle, across the grain. Serve with the pan sauce. Adapted from Michael Leviton