Pan-Seared Steaks With Red Wine Pan Sauce

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
603
FAT
108%
CHOL
82%
SOD
16%

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Ingredients for 4 servings

For the steak:

4 steaks, 1 1/2 to 1 3/4 inches thick, about 8-ounces each (see note above)

kosher salt

freshly ground black pepper

2 tablespoons vegetable oil

1 tablespoon butter

4 sprigs thyme

1 shallot, sliced thin

For the pan sauce (optional):

1 shallot, finely minced

1 cup low-sodium chicken broth

1 cup dry red wine

1 tablespoon dijon mustard

1 tablespoon minced parsley

2 tablespoons unsalted butter

1 teaspoon lemon juice

Salt and pepper to taste

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