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+ servings

Steak Pan Sauce

A simple pan sauce made with steak drippings.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Servings: 0.5 cup
Author: Chef David Rose


  • 1 T. minced shallots
  • 2 garlic cloves minced
  • 1 tsp. fresh thyme minced
  • 1 tsp. Italian parsley minced
  • ½ c. Cabernet Sauvignon
  • 1 c. beef stock
  • 2 T. olive oil
  • 5 T. cold unsalted butter
  • Salt
  • Pepper


  • After searing steak in pan, reserve pan juices. (*Or, use a fresh pan, if no steak was seared in a pan.)
  • Add olive oil to pan, bring to medium high heat, and add shallots and garlic to pan; sauté for about 30 seconds until fragrant.
  • Add wine to pan and cook until reduced two-thirds by volume; about 3 to 5 minutes.
  • Add beef stock to pan and reduce by two-thirds by volume, and starts to slightly thicken; about 4 to 5 minutes.
  • Turn off heat and whisk in cold butter (1 T. at a time) and herbs, season to taste with salt and pepper.