Steak with red wine reduction is the perfect combination of sweet and savory. A simple and delicious red wine reduction sends the natural flavors of the steak over the top!
Created by Autumn Maring 
Cook Time: 25 m 
Total Time: 25 m
Serves: 2
  • 2 12 ounce, 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.
  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).
  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 fragrent and soft, approoximately 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.

STEAK WITH RED WINE REDUCTION STEAK WITH RED WINE REDUCTION Reviewed by maxicode on September 27, 2018 Rating: 5
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