Description
A restaurant-quality steak with a rich, silky red wine sauce, perfect for date night or any special occasion. Juicy, flavorful, and ready in under 40 minutes with minimal ingredients.
Ingredients
Scale
- 2 steaks (8 oz each, about 1-inch thick; ribeye, filet mignon, or New York strip)
- Kosher salt
- Freshly cracked black pepper
- 1 tbsp high-heat oil (avocado, vegetable, or canola)
- 4 tbsp unsalted butter, divided
- 2 cloves fresh garlic, smashed
- 1–2 sprigs fresh rosemary or thyme
- 1 medium shallot, finely chopped (or 1 small onion)
- 1 cup dry red wine (cabernet, merlot, or pinot noir)
- 1/2 cup beef broth
- 1 tsp Dijon mustard (optional)
- 2 tbsp cold unsalted butter (for finishing sauce)
Instructions
- Remove steaks from fridge at least 30 minutes before cooking. Pat dry with paper towels and season generously with kosher salt and cracked black pepper.
- Preheat a heavy skillet or cast-iron pan over medium-high heat for about 5 minutes. Add oil and swirl to coat.
- Lay steaks in the pan away from you. Sear for 2-3 minutes per side until a deep brown crust forms. For thick steaks, sear the sides for 30 seconds each.
- Reduce heat to medium. Add 2 tbsp butter, smashed garlic, and rosemary/thyme to the pan. Baste steaks with melted butter for about 2 minutes.
- Check doneness with a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remove steaks at desired temperature.
- Transfer steaks to a cutting board, tent loosely with foil, and let rest for 10 minutes.
- Pour off excess fat from skillet, leaving about 1 tbsp. Add chopped shallot and sauté over medium heat until soft (about 2 minutes).
- Add red wine, scraping up browned bits. Simmer until reduced by half (about 5 minutes).
- Add beef broth and Dijon mustard, simmer for 3 minutes.
- Whisk in 2 tbsp cold butter until sauce is glossy. Taste and adjust salt/pepper.
- Slice steaks against the grain, arrange on plates, and pour over red wine sauce. Sprinkle with flaky salt if desired. Serve immediately.
Notes
Let steaks come to room temperature for even cooking. Pat steaks dry for best sear. Use a meat thermometer for perfect doneness. Rest steaks before slicing to retain juices. Use wine you enjoy drinking for the sauce. Fresh herbs elevate flavor. Sauce can be made ahead and reheated gently, whisking in extra butter for shine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: French-American
Nutrition
- Serving Size: 1 steak with sauce (
- Calories: 425
- Sugar: 2
- Sodium: 650
- Fat: 28
- Saturated Fat: 13
- Carbohydrates: 4
- Protein: 38
Keywords: steak, red wine sauce, date night, ribeye, filet mignon, New York strip, easy steak recipe, special occasion, romantic dinner, cast iron steak, homemade steak sauce