STEAK WITH RED WINE REDUCTION
STEAK WITH RED WINE REDUCTION
Steak with red wine reduction is the perfect combination of sweet and savory. A simple and delicious red wine reduction sends the natural flavors of the steak over the top!
Created by Autumn Maring
Cook Time: 25 m
Total Time: 25 m
Serves: 2
INGREDIENTS
- 2 12 ounce, top sirloin steaks (or ribeye)
- 1/2 cup beef broth
- 1 teaspoon brown sugar, packed
- 1/2 cup red wine
- 1 shallot, minced
- 6 tablespoons butter, divided
- 2 sprigs of thyme
- 1 tablespoon vegetable oil
- 1 teaspoon pepper
- 1 teaspoon salt
- 1/4 teaspoon fresh thyme, minced
INSTRUCTIONS
- Pat steak with a paper towel to remove excess moisture.
- Season both sides of steak with salt and pepper.
- Heat oil in cast iron skillet over medium-high heat.
- Add steak, two springs of thyme and 2 tablespoons butter and cook until well browned (about 3-5 minutes).
- Flip steak and repeat with the opposite side.
- Using tongs, sear the sides of the steak.
- Transfer to plate and tent loosely with foil.
- Add 1 tablespoon of butter to the empty skillet and melt over medium-high heat.
- Add shallot and cook until fragrent and soft, approoximately 3 minutes
- Add wine and brown sugar, simmer until reduced, approximately 3 minutes.
- Add broth and simmer until the mixture is reduced by 1/2, approximately 5 minutes.
- Remove from heat.
- Add in butter and minced thyme, mix well and set aside.
- Slice steak into 1/4 inch slices. Place on serving dish and cover with red wine sauce.
- Serve immediately.
