Up Next
Back to Show
ChefSteps
Steak with Red Wine Sauce
Season 2014
Episode 46
For this delicious preparation, we begin by quickly searing the meat, then cook it in a water bath set to 135 °F / 57 °C, which yields a perfect medium-rare steak. We then finish it in a rich red wine sauce flavored with thyme and fattened up with plenty of butter. The result: a restaurant-level meat treatment that's simple to create and impossible to stop eating—no fancy equipment required.
Support Provided By
3:40
This dish features nasturtium, a peppery plant with edible red, orange, and yellow petals.
1:01
The ultimate farm-to-table appetizer, made with fresh ice cream and elegant microgreens.
1:50
Make ooey-gooey melty cheese slices from your favorite fromage—just add melting salts.
2:27
A remarkably satisfying cornbread with golden-brown crust, and a deep roasted corn aroma.
3:33
Bright in flavor, with a soft, chewy texture, Starburst is a truly satisfying confection.
7:03
These salty, buttery pastries hail from the coastal region of Brittany, in the NW France.
3:36
A smoky, salty beach clambake—hold the beach. All the flavor of the real thing, at home.