STEP 1:
Pan-fry your steak with the help of a ThermoPro Lightning One-Second Instant-Read Thermometer. Use the Lightning to determine if the steak’s internal cooking temperature has reached your preferred level of doneness (120°F/49°C for rare).
STEP 2:
To make the sauce, heat a combination of butter and oil in a skillet until melted. Sauté the finely chopped shallots until they turn translucent, taking around two to three minutes.
STEP 3:
Introduce the minced garlic into the skillet, giving it a quick stir for about thirty seconds. Add the all-purpose flour and continue stirring for another thirty seconds.
STEP 4:
While maintaining a steady stir, pour in the red wine followed by the beef stock. Season with salt and pepper. Allow the mixture to come to a boil, then reduce the heat and let it simmer for approximately ten to fifteen minutes. Stir occasionally until the liquid is reduced by about a third.
STEP 5:
For an extra burst of flavor, consider adding any leftover oils or meat drippings from the pan where you cooked your steak. Let it bubble for a few seconds, and then turn off the heat. Finally, incorporate the fresh thyme leaves, stirring gently to combine.
STEP 6:
To serve, transfer the sauce into a jug or pour it directly over your deliciously cooked steak. Enjoy!
