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5 from 1 vote


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


  • 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


  • 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 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.