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
0:44
All the components of the delicious original, transformed into a stunningly elegant dish.
1:54
A dessert that's both refined and playful—creamy, and bursting with bright citrus flavor.
1:59
A warm salad made with radicchio dressed with buttermilk, chive oil, and blue cheese.
4:25
Rich, moist, and eggy, and durable enough to hold up to a big, fat juicy burger.
