Pan-Seared Steaks with Boursin and Merlot Sauce

Course: Beef
Servings: 6


  • 2 tablespoons olive oil, divided
  • 6 New York or rib-eye steaks, about 1-inch thick Salt and pepper
  • 1/2 of a 5.2 ounce package of Boursin or other French-garlic-and-herb cheese, cut into 6 wedges
  • 1.5 cups Merlot or other dry red wine
  • 1/4 cup (1/2 stick) chilled butter, cut into small pieces
  • 1 tablespoon chopped fresh chives


  • Warm 1 tablespoon of the oil in each of 2 large skillets over medium-high heat. Sprinkle the steaks with salt and pepper, add the steaks to the skillets, and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to plates or a platter, top with the cheese, and cover loosely to keep warm.
  • Pour the drippings off of one skillet and return it to high heat. Add the wine and cook, stirring and scraping up the browned bits in the skillet, until the wine is reduced to 1/2 cup, about 5 minutes. Remove from the heat and add the butter, stirring until melted. Stir in the chives and salt and pepper to taste.
  • Spoon the sauce over the steaks and serve.
    Copyright Jill Silverman Hough. All rights reserved.



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