Elevate the natural taste of steak to new heights with a simple yet delectable red wine reduction sauce. Make sure to check out our Savory Steak Bites with a Flavor Explosion too!
A Steakhouse Experience at Home
Satisfy your craving for a juicy and succulent steak with this flavorful dish. Whether you prefer a beautifully marbled top sirloin, a tender ribeye, or a luxurious filet mignon, this recipe has got you covered. The addition of a mouthwatering red wine reduction takes this dish from ordinary to extraordinary. You’ll feel like you’re dining in a fancy steakhouse, but it’s actually quite simple to prepare in the comfort of your own kitchen. Impress your guests or treat yourself to a gourmet experience with just a few ingredients.
Choosing the Perfect Wine
When it comes to cooking with wine, it’s essential to select a wine that you enjoy drinking. The rule of thumb is to use wine that you find pleasing to the palate. For this recipe, red wine is the star. Red wine pairs exceptionally well with red meat due to its higher tannin content. The tannins impart a dry taste that complements the richness of the meat. However, a sweet red wine can still work beautifully in this recipe. Ultimately, choose a wine that suits your preferences and complements the flavors you desire.
Avoid using grocery store wines or “cooking wines” that often contain salt and preservatives. These additives can interfere with achieving the desired flavor profile of this dish.
Unveiling the Cooking Process
Understanding what happens when wine is cooked is important. Most of the alcohol in wine evaporates within a few minutes of heating. If you have concerns about serving alcohol, you can adjust the cooking temperature to low and simmer the reduction for a longer duration to allow the alcohol to cook off further. Sulfites, which some individuals may be allergic to, also evaporate during cooking. The primary purpose of using wine in cooking is to enhance the flavor of the dish with its concentrated essence.
The Allure of Red Wine Reduction Sauce
The beauty of this savory and sweet red wine reduction sauce lies in its versatility. While we’ve used it on top sirloin steak in this recipe, you can experiment with other cuts like filet mignon, ribeye, or even lamb if you prefer. To add an earthy touch, consider incorporating mushrooms into the sauce. If using mushrooms, adjust the recipe by cooking them separately for about 10 minutes to reduce their moisture before proceeding with the rest of the recipe.
Cooking the Perfect Steak
While we recommend serving the red wine reduction sauce with a medium-rare steak, personal preferences vary. Adjust the cooking times accordingly if you prefer your steak more well done. Cooking times will also depend on factors such as the cut, thickness, and initial temperature of the steak. The provided instructions are based on a thick top sirloin steak of approximately one and a half inches.
Ingredients:
- 2 top sirloin steaks (or ribeye)
- ½ cup beef broth
- 1 teaspoon packed brown sugar
- 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 the steaks dry with a paper towel to remove excess moisture.
Season both sides of the steaks with salt and pepper. Let them sit for 5 minutes.
Heat vegetable oil in a cast-iron skillet over medium-high heat.
Add the steaks to the hot skillet along with two sprigs of thyme and 2 tablespoons of butter. Cook the steaks until they are well-browned, which usually takes about 3-5 minutes depending on the thickness. Occasionally tilt the pan and spoon the juices over the steaks to enhance the flavor.
Flip the steaks and repeat the browning process on the other side. Use tongs to sear the sides of the steaks as well.
Transfer the cooked steaks to a plate and loosely tent them with foil to keep them warm.
In the same skillet, melt 1 tablespoon of butter over medium-high heat.
Add the minced shallot to the skillet and cook until it becomes fragrant and soft, which typically takes around 3 minutes.
Pour in the red wine and brown sugar, and let the mixture simmer until it reduces, which usually takes about 3 minutes. This reduction process intensifies the flavors.
Add the beef broth to the skillet and continue simmering until the mixture is reduced by half, which usually takes around 5 minutes. This step further concentrates the flavors and creates a rich sauce.
Remove the skillet from the heat and stir in the remaining butter and finely chopped thyme until well combined. This adds a luscious and velvety texture to the sauce.
Slice the cooked steaks into ¼ inch slices and arrange them on a serving dish.
Generously pour the red wine reduction sauce over the steak slices, ensuring they are well coated.
Serve the steak with red wine reduction immediately and enjoy the delectable combination of flavors.
By following these steps, you can create a tantalizing steak with red wine reduction that will impress your guests or make for a memorable meal at home. The succulent steak, enhanced by the sweet and savory red wine reduction, will leave your taste buds craving more. Bon appétit!
