Hello I am CS1 Wulfekuhle. I am an instructor here at CSS Learning Site Fort Lee. Today I will be demonstrating making a pan seared steak with a wine reduction sauce. I want to start off I have my pan heating up right here. Grab one of my steaks and you want to season kind of liberally because as it sits in that pan it’s going to lose some of its seasoning. You want to just let it sit that’s going to help in the caramelization process. As you can see I got a good amount of color on that steak and that’s what you’re looking for. Once the steak is ready you want to let the meat rest. As it rests it re-distributes the moisture of the meat. And I have some red onion and some garlic. And with red wine this is what we are using to deglaze the pan. As it reduces it will concentrate its flavor and it will thicken up on its own. Once it thickens up I will add my butter. And then once your butter melts, you want to strain out all those bits of onion and garlic that we used. And that is our pan sauce for the steak.