Steak In Red Wine Sauce Recipe
One of the best drink pairings for a delicious steak is a nice glass of red wine. The wine helps to draw even more flavor out of the meat with every sip, making the two a wonderful complement for each other, providing great balance.
While pouring a glass of wine with your steak dinner is certainly a great option on its own, food photographer Petar Marshall has taken things one step further in creating a red wine sauce. "The flavors of the sauce complement the steak beautifully, while adding a richness to the dish," he says. And with such an impressive appearance, it would be the ideal dish to make for your sweetheart on Valentine's Day, or any other day for that matter.
But don't let the name intimidate you. If you can cook a steak, you can certainly pull off this recipe. And better yet, you'll only need to take 30 minutes out of your day to do it.
Gather the ingredients for steak in red wine sauce
Ready to dive in to making this delicious recipe? The first step is to gather all of your ingredients. To make steak in red wine sauce, you'll need one New York Steak, 1 cup of red wine, butter, brown sugar, finely chopped fresh rosemary and thyme, one finely chopped shallot, five thinly sliced mushrooms, ketchup, Worcestershire sauce, red wine vinegar, and garlic salt and pepper.
According to Marshall, finding a mid-level red wine option will be best for this recipe. "For the red wine, there's no need to use your best bottle. However, you don't want to use the cheapest option either," he says. "Your red wine sauce will only be as good as the wine you choose to use." Marshall used a cabernet sauvignon for this red wine sauce, but another robust red option will work as well. Consider using cabernet sauvignon, merlot, or malbec.
Season and cook the steak
Once all of your ingredients are gathered, it's time to dive in on cooking the steak for this recipe. Marshall suggests removing the steak from its packaging and patting it dry with a paper towel for best results. Then, generously season it with garlic salt and pepper.
To cook the steak, place a saucepan on your stovetop on medium heat. Add in 2 tablespoons of butter and allow it to melt before adding the steak in the pan. Cook the steak in the butter to your preferred temperature. Once the steak is cooked, remove it from the pan and set it aside while you make the red wine sauce to go on top. Be sure not to rinse the pan, as you'll utilize the flavor remaining in the pan for the sauce.
Mix the red wine sauce
While the steak is resting, put together the red wine sauce. First, mix together the ketchup, Worcestershire, red wine vinegar, brown sugar, and red wine in a bowl.
Use the remaining 2 tablespoons of butter to deglaze the pan on the stovetop. Add in the rosemary, thyme, and shallot and allow the mixture to soften for about 3 minutes. "As the shallot and herb mixture becomes soft and fragrant, it's time to add in the red wine sauce," says Marshall.
Cook the red wine sauce
Once you've poured the prepared sauce into the pan, you can add in the sliced mushrooms at the same time. Cook the sauce on medium heat for 15 minutes. "The sauce will reduce by about half, thickening along the way," says Marshall. "I chose to leave the sauce thick and rustic, but it can be pureed with an immersion blender at this point if you'd prefer a smoother sauce."
With the red wine sauce done, plate the steak with the sauce and add a piece of fresh rosemary on top for garnish for serving and digging in.
- 1, 1-pound New York steak
- 1 cup red wine
- 4 tablespoons butter
- 2 tablespoons brown sugar
- 2 sprigs fresh rosemary, finely chopped
- 1 sprig fresh thyme, finely chopped
- 1 shallot, finely chopped
- 5 mushrooms, thinly sliced
- ¼ cup ketchup
- 1 tablespoon Worcestershire
- 1 tablespoon red wine vinegar
- ⅛ teaspoon garlic salt, or more to taste
- pepper, to taste
- Season the steak with garlic salt and pepper.
- Place a saucepan on the stovetop on medium-high heat. Melt 2 tablespoons of butter in the pan. Cook the steak until preferred temperature. Once the steak is cooked, remove it from the pan, place it on a plate, and set it aside to rest while you make the red wine sauce.
- With the pan still hot, add in 2 tablespoons of butter to deglaze the pan. Add in the rosemary, thyme, and shallot. Allow the mixture to soften in the butter for 3 minutes.
- Mix the ketchup, Worcestershire, red wine vinegar, brown sugar, and red wine in a small bowl. Whisk to combine, then add the sauce to the herb mixture. Add in the mushrooms. Cook the sauce on medium heat for 15 minutes.
- Plate the steak with the sauce and garnish with a piece of fresh rosemary.
| Calories per Serving | 776 |
| Total Fat | 49.3 g |
| Saturated Fat | 25.2 g |
| Trans Fat | 0.9 g |
| Cholesterol | 184.5 mg |
| Total Carbohydrates | 30.7 g |
| Dietary Fiber | 2.7 g |
| Total Sugars | 20.0 g |
| Sodium | 455.2 mg |
| Protein | 32.3 g |
