Red Wine Reduction Steak with Grapes
Red Wine Reduction Steak with Grapes
Ingredients
For the Steak
- 2 boneless ribeye steaks, about 1 1/2 inches thick, 12-14 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the Red Wine Reduction
- 2 tablespoons unsalted butter, divided
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 1/2 cup beef broth, low sodium
- 3 fresh thyme sprigs
- 1 cup red grapes, halved
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Pat the steaks dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let them sit at room temperature for 15-20 minutes while you prepare other ingredients.
⏱️ 15 min
- 2
Heat the olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering and just starting to smoke. Carefully place the seasoned steaks in the hot skillet.
⏱️ 2 min
- 3
Sear the steaks for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or longer for your desired doneness. Use tongs to turn them. For a nice crust, you can also sear the edges.
⏱️ 10 min
- 4
Remove the steaks from the skillet and transfer them to a cutting board or plate. Tent loosely with foil and let them rest while you make the sauce. Resting is crucial for juicy steaks.
⏱️ 5 min
- 5
Reduce the heat to medium. Add 1 tablespoon of unsalted butter to the same skillet. Once melted, add the minced shallot and cook, stirring frequently, until softened and translucent, about 2-3 minutes.
⏱️ 3 min
- 6
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 7
Pour in the dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the wine has reduced by about half, about 5-7 minutes.
⏱️ 7 min
- 8
Stir in the beef broth and fresh thyme sprigs. Continue to simmer until the sauce has reduced to a slightly thickened consistency, about 5-8 minutes. The sauce should coat the back of a spoon.
⏱️ 8 min
- 9
Remove the thyme sprigs. Stir in the remaining 1 tablespoon of unsalted butter until melted and incorporated, which will give the sauce a glossy finish. Add the halved red grapes and cook for 1-2 minutes, just until they are warmed through and slightly softened.
⏱️ 2 min
- 10
Taste the sauce and adjust seasoning with kosher salt and freshly ground black pepper as needed.
⏱️ 1 min
- 11
Slice the rested steaks against the grain into thick pieces. Arrange on plates and spoon the red wine reduction with grapes generously over the top. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Red Wine Reduction Steak with Grapes
Ingredients
For the Steak
- 2 boneless ribeye steaks, about 1 1/2 inches thick, 12-14 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the Red Wine Reduction
- 2 tablespoons unsalted butter, divided
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 1/2 cup beef broth, low sodium
- 3 fresh thyme sprigs
- 1 cup red grapes, halved
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Pat the steaks dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let them sit at room temperature for 15-20 minutes while you prepare other ingredients.
⏱️ 15 min - 2
Heat the olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering and just starting to smoke. Carefully place the seasoned steaks in the hot skillet.
⏱️ 2 min - 3
Sear the steaks for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or longer for your desired doneness. Use tongs to turn them. For a nice crust, you can also sear the edges.
⏱️ 10 min - 4
Remove the steaks from the skillet and transfer them to a cutting board or plate. Tent loosely with foil and let them rest while you make the sauce. Resting is crucial for juicy steaks.
⏱️ 5 min - 5
Reduce the heat to medium. Add 1 tablespoon of unsalted butter to the same skillet. Once melted, add the minced shallot and cook, stirring frequently, until softened and translucent, about 2-3 minutes.
⏱️ 3 min - 6
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 7
Pour in the dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the wine has reduced by about half, about 5-7 minutes.
⏱️ 7 min - 8
Stir in the beef broth and fresh thyme sprigs. Continue to simmer until the sauce has reduced to a slightly thickened consistency, about 5-8 minutes. The sauce should coat the back of a spoon.
⏱️ 8 min - 9
Remove the thyme sprigs. Stir in the remaining 1 tablespoon of unsalted butter until melted and incorporated, which will give the sauce a glossy finish. Add the halved red grapes and cook for 1-2 minutes, just until they are warmed through and slightly softened.
⏱️ 2 min - 10
Taste the sauce and adjust seasoning with kosher salt and freshly ground black pepper as needed.
⏱️ 1 min - 11
Slice the rested steaks against the grain into thick pieces. Arrange on plates and spoon the red wine reduction with grapes generously over the top. Serve immediately.
⏱️ 3 min