Chuck Steak with Red Wine Sauce

Ingredients

• Chuck steak (2 pounds)
• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Butter (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (4 cloves, minced)
• Red wine (1 cup)
• Beef broth (1 cup)
• Tomato paste (2 tablespoons)
• Fresh rosemary (1 tablespoon, chopped)
• Fresh thyme (1 tablespoon, chopped)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Generously season both sides of the chuck steaks with salt and black pepper, ensuring an even distribution for maximum flavor.
3. In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the steaks and sear for 3-4 minutes on each side until a rich, brown crust forms. This crucial step locks in the juices and adds depth to the flavor.
4. Transfer the seared steaks to a baking dish and place them in the preheated oven. Bake for about 20-25 minutes, or until they reach your preferred level of doneness (medium-rare is approximately 135°F/57°C).
5. While the steaks are baking, prepare the red wine sauce. In the same skillet used for the steaks, add the diced onion and minced garlic. Sauté over medium heat until softened and fragrant, about 5 minutes.
6. Pour in the red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This process enhances the flavor of the sauce. Stir in the beef broth, tomato paste, chopped thyme, and rosemary. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10-15 minutes, or until the sauce thickens slightly.
7. Remove the skillet from the heat and stir in the butter until melted and fully incorporated into the sauce, adding a luxurious creaminess.
8. Once the steaks are done, remove them from the oven and allow them to rest for 5-10 minutes. This resting period ensures the juices redistribute throughout the meat, resulting in a more tender steak.
9. Serve the steaks hot, generously topped with the exquisite red wine sauce, and garnish with additional fresh herbs if desired.