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BISTRO STYLE STEAK WITH SAUCE MARCHAND

To easily tell when the steaks are done, use Volk's Cook'd Right^® Sensor during preparation.
Serving Size: 2

Ingredients

2	each	rib-eye steaks, 1/2 to 3/4 inch thick
1/2	tsp.	salt
1	tsp.	ground black pepper
2	tsp.	fresh thyme leaves; finely chopped
2	tbsp.	butter
2	fl. oz.	shallots; minced
1/2	cup	dry red wine

Steps for Preparation

1. Trim the steaks of external fat. Pat them dry and sprinkle with salt, pepper, and thyme, pressing the seasonings into both sides.
2. Heat a heavy, nonstick skillet over medium high heat. Add 1/6 of the butter. When it has melted and is near sizzling, put the steaks in the pan, searing them for 3 to 4 minutes on each side. Keep the heat high, but don't let the butter burn.
3. Test for doneness by using the Cook'd Right^® Sensor.

1. Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.
2. Remove sensor tip and check color.
3. Continue checking with the same sensor until done.
4. Discard sensor when finished.

4. Steaks are done when the tip of sensor is completely orange. Remove to a warm platter and cover loosely with foil while you prepare the sauce.
5. Pour off all but a small amount of the pan juices. Return the skillet to the heat and add the shallots; sauté until they are translucent. Add the wine and deglaze the pan, scraping up any bits clinging to it. Reduce the wine by half (it will thicken), then stir in the remaining butter. Pour the hot sauce over the steaks.