Pan sauce is a classic condiment to accompany a nicely seared steak, so it's good that it's so simple to make, only requiring ...

Sear 7-bone shoulder steaks and slowly cook them with onions, beef stock, and aromatics in this low and slow stovetop braised beef dish.

red wine sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more tender than New York strip, and its rich, beefy flavor infuses the pan sauce.

Add wine and ... until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom ...

Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...

Transfer to a blender and blitz. To serve, slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach, pour over the red wine sauce and serve.

Rub the beef fillets with salt and freshly ground black pepper and brush with two ... Pour the mushroom and red wine sauce over the steaks and serve.

Return beef to skillet and add sauce; season with salt and pepper, if needed. Cook, stirring, until sauce is glossy, about 2 minutes more. Divide rice among plates. Spoon steak mixture over.