Steak in Red Wine Sauce
Rosy slices of tender steak served with a drizzle of buttery, herby red wine sauce.
Serves2
Prep15 minutes
Cook24 minutes to 27 minutes
Whether you enjoy it for Valentine’s Day or “just because,” few things can beat steak in red wine sauce. Which is why I’m so excited to share that I’ve perfected this steak-house special, making it easy to indulge in rosy slices of tender New York strip steak kissed with a drizzle of buttery, herby red wine sauce at home. Here’s how to do it.
What’s the Best Steak to Serve with Red Wine Sauce?
The best steaks for stovetop cooking are boneless New York strip and ribeye steaks. The method I’m sharing here works best for steaks that are cut thick (1 1/2 inches is best) because it allows for a rich, flavorful crust to develop, while maintaining a tender, medium-rare interior.
What’s the Best Red Wine for Cooking?
For this red wine pan sauce, look for a medium-bodied, dry red wine, such as Malbec or Cabernet Sauvignon. Remember that no matter what type you buy, make sure it’s one you also enjoy drinking on its own.
What Should I Serve with Steak in Red Wine Sauce?
I like to channel all of the vintage steakhouse vibes when I’m serving tender steak in a luxe red wine pan sauce. Here are some classic pairings.
- Cocktail hour: Classic Martini
- Starters: Parker House Rolls, Cresent Rolls, Shrimp Cocktail
- Sides: Creamed Spinach, Twice-Baked Potatoes, Garlic Butter Mushrooms
- Dessert: Perfect Cheesecake, Deepest, Darkest Chocolate Cake
Steak in Red Wine Sauce Recipe
Rosy slices of tender steak served with a drizzle of buttery, herby red wine sauce.
Prep time 15 minutes
Cook time 24 minutes to 27 minutes
Serves 2
Nutritional Info
Ingredients
- 1
thick-cut (about 1 1/2-inch-thick) New York strip or ribeye steak (about 18 ounces)
- 1
large shallot
- 1 clove
garlic
- 1 1/4 teaspoons
kosher salt, divided
- 4 tablespoons
(1/2 stick) unsalted butter, divided
- 2 (5-inch) sprigs
fresh rosemary or thyme
- 1 tablespoon
balsamic vinegar
- 3/4 cup
beef broth
- 1/2 cup
dry red wine, such as Malbec or Cabernet Sauvignon
- 1/4 teaspoon
freshly ground black pepper
Instructions
Let 1 New York strip or ribeye steak sit at room temperature for about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels. This will help dry the surface of the meat, making a better crust.
Finely chop 1 large shallot (about 1/2 cup). Peel and smash 1 garlic clove.
Just before cooking, liberally coat the steak with 1 teaspoon of the kosher salt, making sure to coat the sides of the steak as well.
Heat a 10-inch cast iron skillet over high heat for about 5 minutes; the pan may start to smoke just a bit when it is properly heated. Carefully place the steak in the hot pan and cook until enough of a crust has developed on the bottom that the steak no longer sticks to the pan, about 2 minutes. Flip and cook on the other side for 1 minute. Continue cooking and flipping every minute until the steak reaches your preferred doneness, between 125 and 130ºF for medium rare. Begin checking the internal temperature of the steak after 8 to 10 minutes total cook time.
Transfer the steak to a clean cutting board to rest. Meanwhile, make the red wine sauce.
Reduce the heat to medium-high. Add 2 tablespoons of the unsalted butter and shallots to the pan. Sauté stirring constantly, until the butter melts and the shallot is fragrant, 30 seconds to 1 minute. Add the garlic, 2 fresh rosemary or thyme sprigs, and 1 tablespoon balsamic vinegar. Cook until the shallots are browned, 30 seconds to 1 minute. Add 3/4 cup beef broth and 1/2 cup dry red wine and cook until reduced to about 1/2 cup, 7 to 9 minutes.
Remove and discard the garlic and herb stems. Add the remaining 2 tablespoons unsalted butter, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk until the butter is melted. Remove the pan from the heat. Thinly slice the steak across the grain and serve with the red wine sauce.
Recipe Notes
Storage: Refrigerate leftovers separately in airtight containers for up to 3 days.