Chuck Steak with Red Wine Pan Sauce beefquick Equipment Oval enameled Dutch ovenCutting board and knifeTongsWooden spoonPlate for resting steakFoil for tentingMicroplane Ingredients Dish A * 550 g chuck steak, patted bone-dry, salted on both sides 40 min ahead, room temperature Dish B 15 ml neutral oil Dish C 30 g butter for searing 4 garlic cloves, smashed, skin on 2 g fresh rosemary or thyme Dish D 1 shallot, minced Dish E * 120 ml red wine Dish F * 120 ml beef broth Dish G 20 g cold butter for finishing, cubed Dish H 5 ml lemon juice Dish I 2 g black pepper Dish J 1 g flaky salt * larger than my standard 90ml prep dish Steps Pat the steak completely dry — this is the difference between sear and steam. Crack pepper over both sides. Heat the Dutch oven over high until it just barely smokes. Add the neutral oil, swirl, then lay the steak in. Don't touch it for 4 minutes — let the crust form. Flip the steak. Add the searing butter, smashed garlic, and rosemary or thyme. Tilt the pot toward you and baste the steak with the foaming butter for 3–4 minutes, until the second side is deeply browned and the internal temp reads 52°C for medium-rare. Move the steak to a plate, tent loosely with foil, and rest 8 minutes. Discard the spent garlic and herbs from the pot. Drop the heat to medium. Add the minced shallot to the fond and cook 60 seconds until softened. Pour in the red wine, scraping every bit of fond off the bottom. Reduce hard for 2 minutes until it's thickened to syrup. Add the beef broth and reduce another 2–3 minutes until it coats the back of a spoon. Pull off the heat. Whisk in the cold butter cubes one at a time, swirling the pot rather than stirring — this emulsifies the sauce. Finish with the lemon juice. Done with the Dutch oven. Slice the steak against the grain on the bias. Pour any plate juices into the sauce, plate the slices over leftover mashed potatoes, spoon the sauce generously over the meat, and finish with flaky salt.