Learn how to make a steak with red wine sauce with this easy recipe. This impressive pan seared steak dinner with that amazing sauce cooks in one skillet!
Table of Contents
Ingredients needed
- Steaks – You can use boneless steaks (like filet mignon or tenderloin) or bone-in steak (like ribeye). You’ll want steaks that are about 1 1/2 inches thick.
- Dry red wine – Here are my 13+ favorite red wines for cooking. Or, see more below ⬇️
- Shallots
- Thyme
- Bay leaf
- Beef bone broth or stock
- Butter
- All-purpose flour
- Kosher salt and pepper
Best red wine for steak sauce
It’s always best to go with a dry red wine that you already enjoy sipping on. Here’s what I recommend using:
- Cabernet Sauvignon – Known for its bold flavor and rich tannins. The robust profile complements the richness your steak, enhancing the overall flavor.
- Merlot – Smooth and medium-bodied, with soft tannins that blend seamlessly into the sauce.
- Zinfandel – It adds a hint of sweetness, a fruity complexity, and a subtle spiciness to your sauce.
- Pinot Noir – Lighter and more delicate, with a smooth, velvety texture that enhances the sauce without making it too heavy.
- Syrah/ Shiraz – Known for its bold and peppery notes, it adds a touch of spice and robustness to the sauce.
How to make it
- Season Steaks: Season your steaks with salt and pepper and let them rest at room temperature for about 15 minutes. This ensures that they will cook more evenly.
- Pan Sear Steaks: Heat butter and oil in a large skillet and sear your steaks, 3-4 minutes per side for rare and a little longer for medium-rare or medium (see cooking temperatures below). Note: Bone-in steaks take a few minutes longer to cook through than boneless. Transfer the steaks to a plate to rest while you prepare the sauce.
- Reduce Red Wine with Aromatics: To a small saucepan, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes.
- Add Broth: Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 minutes.
- Strain: If desired, strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
- Thicken: In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened.
- Enjoy!
Steak done temperatures
For perfect steaks every time, I like to use an instant read meat thermometer.
- Rare: 125°-130°F
- Medium Rare: 130°-140°F) A “medium rare” steak will be warm in the center. …
- Medium: 140°-150°F
- Medium Well: 150°-160°F)
- Well: Over 160°F
What to serve with it
Erin’s wine pairings
- Bordeaux
- More → 5+ Favorite Steak Wine Pairings
More sauces for steak
This steak dinner would be perfect for date night! Or, check out one of these 50+ dinners for date night!
Did you try this red wine sauce for steak?
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Full Recipe
Steak with Red Wine Sauce
Learn how to make steak with red wine sauce with this easy recipe. This impressive pan seared steak dinner cooks in one skillet!
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Serves 4 people
Equipment
Ingredients
- 1½ pounds boneless steak (or 1¾ pounds bone-in steak (1½ inches thick))
- 1 teaspoon vegetable oil
- ½ Tablespoon butter
Red Wine Sauce:
- 1 cup dry red wine
- ½ cup shallots (minced, 1 large or 2 medium shallots)
- ¼ tsp dried thyme (or ½ teaspoon fresh thyme)
- 1 bay leaf
- 2 cups beef bone broth (or stock)
- 1 Tablespoon butter (melted )
- 1 Tablespoon flour (all-purpose)
- Kosher salt and pepper (to taste)
Instructions
- Generously season the steaks with salt and pepper, then let steaks rest uncovered for 15 minutes at room temperature.
- Melt ½ tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, 3-4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) Transfer steaks to a plate to rest while you prepare the sauce.
- To the now empty skillet, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, 2-3 minutes.
- Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 10-15 minutes.
- If desired, strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
- In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Enjoy your steaks with the red wine sauce on top.
Notes
Steak done temperatures
-
Rare: 125°-130°F
-
Medium Rare: 130°-140°F) A “medium rare” steak will be warm in the center. …
-
Medium: 140°-150°F
-
Medium Well: 150°-160°F)
-
Well: Over 160°F
Nutrition
Calories: 440kcal | Carbohydrates: 3g | Protein: 39g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 144mg | Potassium: 459mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 73IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 3mg
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