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So simple and delicious, you will want to add it to your weekly recipes rotation!

Course Main Course
Cuisine American
Keyword Red Wine Reduction, Steak
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2
Calories 743 kcal


  • 2 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


  1. Pat steak with a paper towel to remove excess moisture.
  2. Season both sides of steak with salt and pepper. Let sit for 5 minutes.

  3. Heat oil in cast iron skillet over medium-high heat.
  4. 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.

  5. Flip steak and repeat with the opposite side.
  6. Using tongs, sear the sides of the steak.

  7. Transfer to plate and tent loosely with foil.
  8. Add 1 tablespoon of butter to the empty skillet and melt over medium-high heat.
  9. Add shallot and cook until fragrant and soft, approximately 3 minutes
  10. Add wine and brown sugar, simmer until reduced, approximately 3 minutes.

  11. Add broth and simmer until the mixture is reduced by 1/2, approximately 5 minutes.

  12. Remove from heat.

  13. Add in butter and minced thyme, mix well and set aside.

  14. Slice steak into 1/4 inch slices. Place on serving dish and cover with red wine sauce.

  15.  Serve immediately.

Recipe Video