Pan-Seared Steak with Red Wine Reduction
Pan-Seared Steak with Red Wine Reduction
Ingredients
For the Steak
- 4 boneless ribeye or New York strip steaks, about 1 1/2 inches thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 fresh thyme sprigs
For the Red Wine Reduction
- 1 shallot, finely minced
- 1 garlic clove, minced
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 1/2 cup low-sodium beef broth
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1 sprig fresh rosemary, for garnish, optional
Instructions
- 1
Remove steaks from the refrigerator about 30-60 minutes before cooking to allow them to come to room temperature. Pat them very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 10 min
- 2
While the steaks rest, begin the red wine reduction. In a small saucepan, melt 1 teaspoon of butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 5 min
- 3
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine has reduced by about half, about 8-10 minutes. Add the beef broth and continue to simmer until the sauce has thickened enough to coat the back of a spoon, about another 5-7 minutes. Remove from heat.
⏱️ 15 min
- 4
Heat a heavy-bottomed skillet (preferably cast iron) over high heat until it just begins to smoke. Add the olive oil and swirl to coat the pan. Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 2 min
- 5
Sear the steaks for 2-3 minutes per side for medium-rare, or longer for desired doneness. For the last 2 minutes of cooking, add the 2 tablespoons of unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the melted butter, garlic, and thyme.
⏱️ 6 min
- 6
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min
- 7
While the steaks rest, finish the red wine reduction. Strain the sauce through a fine-mesh sieve into a clean saucepan to remove the shallots, garlic, and any impurities. Return to low heat. Whisk in the cold pieces of butter, one at a time, until fully incorporated and the sauce is glossy and emulsified. Do not boil after adding the butter.
⏱️ 5 min
- 8
Slice the rested steaks against the grain. Serve immediately, drizzled generously with the warm red wine reduction. Garnish with a fresh rosemary sprig, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Steak with Red Wine Reduction
Ingredients
For the Steak
- 4 boneless ribeye or New York strip steaks, about 1 1/2 inches thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 fresh thyme sprigs
For the Red Wine Reduction
- 1 shallot, finely minced
- 1 garlic clove, minced
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 1/2 cup low-sodium beef broth
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1 sprig fresh rosemary, for garnish, optional
Instructions
- 1
Remove steaks from the refrigerator about 30-60 minutes before cooking to allow them to come to room temperature. Pat them very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 10 min - 2
While the steaks rest, begin the red wine reduction. In a small saucepan, melt 1 teaspoon of butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 5 min - 3
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine has reduced by about half, about 8-10 minutes. Add the beef broth and continue to simmer until the sauce has thickened enough to coat the back of a spoon, about another 5-7 minutes. Remove from heat.
⏱️ 15 min - 4
Heat a heavy-bottomed skillet (preferably cast iron) over high heat until it just begins to smoke. Add the olive oil and swirl to coat the pan. Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 2 min - 5
Sear the steaks for 2-3 minutes per side for medium-rare, or longer for desired doneness. For the last 2 minutes of cooking, add the 2 tablespoons of unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the melted butter, garlic, and thyme.
⏱️ 6 min - 6
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min - 7
While the steaks rest, finish the red wine reduction. Strain the sauce through a fine-mesh sieve into a clean saucepan to remove the shallots, garlic, and any impurities. Return to low heat. Whisk in the cold pieces of butter, one at a time, until fully incorporated and the sauce is glossy and emulsified. Do not boil after adding the butter.
⏱️ 5 min - 8
Slice the rested steaks against the grain. Serve immediately, drizzled generously with the warm red wine reduction. Garnish with a fresh rosemary sprig, if desired.
⏱️ 2 min