Active time: 20 min Start to finish: 25 min

　　Chuck blade steaks are a wonderful cut — luxurious flavor at a bargain price. They may appear under different names — flatiron or book steaks, for instance — in your butcher case, but they're easy to spot: Neat ovals that are slightly larger than your palm and bisected by a slender white ribbon — of gristle.

　　

Ingredients

Makes 4 servings

　　4 (1/2-inch-thick) top chuck blade steaks (18 oz)

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　3 tablespoons unsalted butter

　　1 tablespoon olive oil

　　1 large shallot, finely chopped

　　1/2 cup dry white wine

　　3 tablespoons finely chopped fresh chives

　　2 tablespoons finely chopped fresh parsley

　　

Step 1

Pat steaks dry and sprinkle both sides with salt and pepper.

　　

Step 2

Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered.

　　

Step 3

Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper to taste.

　　

Step 4

Serve steaks with sauce poured over.