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5 from 1 vote

Steak with Red Wine Reduction

So simple and delicious, you will want to add it to your weekly recipes rotation!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: Red Wine Reduction, Steak
Servings: 2
Calories: 743kcal
Author: Amanda Rettke-iamhomesteader.com

Ingredients

  • 2 top sirloin steaks (or ribeye)
  • ½ cup beef broth
  • 1 teaspoon brown sugar, packed
  • ½ cup red wine
  • 1 medium shallot, minced
  • 6 tablespoons unsalted butter, divided
  • 2 sprigs thyme
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • ¼ teaspoon fresh thyme, finely chopped

Instructions

  • Pat steak with a paper towel to remove excess moisture.
  • Season both sides of steak with salt and pepper. Let sit for 5 minutes.
  • 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 depending on the thickness.). Tilt the pan and spoon juices over steak occasionally.
  • 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 fragrant and soft, approximately 3 minutes
  • Add wine and brown sugar, simmer until reduced, approximately 3 minutes.
  • Add broth and simmer until the mixture is reduced by ½, approximately 5 minutes.
  • Remove from heat.
  • Add in butter and minced thyme, mix well and set aside.
  • Slice steak into ¼ inch slices. Place on serving dish and cover with red wine sauce.
  •  Serve immediately.

Video

Nutrition

Calories: 743kcal