Steak in Red Wine Sauce

Impress your guests with this restaurant-style steak. This recipe brings together perfectly cooked steak and a rich, easy-to-make red wine sauce. Delicious, approachable, and just right for sharing!

Steak in Red Wine Sauce

Impress your guests with this restaurant-style steak. This recipe brings together perfectly cooked steak and a rich, easy-to-make red wine sauce. Delicious, approachable, and just right for sharing!

Serves 2

Total Time 30 minutes

Ingredients

Thick-cut Australian beef steak (about 1 1/2-inch thick)	1
Shallot (large)	1
Garlic Clove	1
Kosher Salt	1 1/4 tsp (divided)
Unsalted Butter	4 tbsp (1/2 stick, divided)
Fresh Rosemary or Thyme (5-inch sprigs)	2
Balsamic Vinegar	1 tbsp
Beef Broth	3/4 cup
Dry Red Wine	1/2 cup
Freshly Ground Black Pepper	1/4 tsp

Cooking Method

Step 01	Let a steak rest at room temperature for 30–60 minutes. Pat it dry with paper towels for a better crust.
Step 02	Just before cooking, season the steak generously with kosher salt on all sides.
Step 03	Heat a cast-iron skillet on high for about 5 minutes. Sear the steak for 2 minutes on one side until a crust forms, flip, and cook for another minute. Continue flipping every minute until it reaches medium-rare (125–130ºF), checking after 8–10 minutes. Let it rest on a cutting board.
Step 04	In the same skillet, reduce heat to medium-high and sauté chopped shallots in butter for 1 minute. Add smashed garlic, rosemary or thyme, and balsamic vinegar; cook for another minute. Stir in beef broth and red wine, simmering until reduced by half (7–9 minutes).
Step 05	Remove herbs and garlic. Stir in butter, salt, and pepper until smooth.
Step 06	Slice the steak thinly across the grain and drizzle with the red wine sauce. Serve with sides of vegetables. Enjoy!