Red Wine Steak

Elevate your dinner table with this indulgent Red Wine Steak recipe, where perfectly seared beef steaks meet a luscious red wine reduction. Using premium cuts like ribeye, tenderloin, or sirloin, these steaks are expertly seasoned and basted with garlic-infused butter for incredible depth of flavor. The dry red wine, such as Cabernet Sauvignon or Merlot, combines with savory beef stock, caramelized shallots, and a touch of sugar to create a rich, velvety sauce that perfectly complements the juicy, tender meat. This elegant dish is surprisingly simple, requiring just 35 minutes from start to finish, making it ideal for both special occasions and weeknight indulgence. Serve your Red Wine Steak with creamy mashed potatoes or roasted vegetables for a restaurant-quality meal at home. Perfectly balanced and irresistibly flavorful, this recipe is sure to impress!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Beef steak (ribeye, tenderloin, or sirloin)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper (freshly ground)
• 2 tablespoons Butter
• 3 pieces Garlic cloves (smashed, skin on)
• 4 sprigs Fresh thyme (optional)
• 1 cup Red wine (dry, such as Cabernet Sauvignon or Merlot)
• 1 cup Beef stock
• 1 piece Shallot (finely chopped)
• 1 teaspoon Sugar
• 1 tablespoon Cold butter (cubed)

Directions

Step 1

Take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.

Step 2

Season both sides of each steak generously with salt and black pepper.

Step 3

Heat a large skillet or cast-iron pan over medium-high heat. Add olive oil and let it heat until shimmering.

Step 4

Sear the steaks for 3 to 4 minutes on one side until a golden-brown crust forms. Flip and cook for another 3 to 4 minutes for medium-rare, or to your desired doneness. Use a meat thermometer to check: 130°F (54°C) for medium-rare.

Step 5

Add the butter, smashed garlic, and thyme sprigs (if using) to the pan. Tilt the pan and spoon the melted butter over the steaks for added flavor. Remove the steaks from the pan and let them rest on a plate, loosely covered with foil.

Step 6

Reduce the heat to medium and add the chopped shallot to the skillet. Sauté for 1 to 2 minutes until softened.

Step 7

Stir in the sugar, then pour in the red wine to deglaze the pan. Scrape up any browned bits (fond) from the bottom using a wooden spoon.

Step 8

Let the wine reduce by half, about 3 to 5 minutes, then add the beef stock. Simmer for another 5 to 7 minutes until the sauce thickens slightly.

Step 9

Remove the skillet from heat and whisk in the cold cubed butter to finish the sauce, giving it a glossy texture. Taste and adjust seasoning with salt and pepper if needed.

Step 10

Slice the rested steaks against the grain and serve with the red wine sauce drizzled over the top. Enjoy your Red Wine Steak!

Nutrition Facts

Serving size	982.3 grams (982.3g)

Amount per serving	% Daily Value*
Calories	1910

Total Fat 143.50g	184%
Saturated Fat 56.80g	284%
Polyunsaturated Fat 3.40g
Cholesterol 416mg	139%
Sodium 3727mg	162%
Total Carbohydrate 17.50g	6%
Dietary Fiber 1.70g	6%
Total Sugars 6.80g
Protein 104.30g	209%

Vitamin D 40IU	198%
Calcium 118mg	9%
Iron 13mg	72%
Potassium 1807mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.6%

Protein: 23.5%

Carbs: 3.9%