Steak with Red Wine Sauce

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 440kcal

Learn how to make steak with red wine sauce with this easy recipe. This impressive pan seared steak dinner cooks in one skillet!

Generously season 1½ pounds boneless steak with salt and pepper, then let steaks rest uncovered for 15 minutes at room temperature.
Melt ½ Tablespoon butter and 1 teaspoon vegetable 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 1 cup dry red wine, ½ cup shallots, ¼ teaspoon dried thyme and 1 bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, 2-3 minutes.
Add 2 cups beef stock 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 1 Tablespoon butter and 1 Tablespoon flour until smooth. Add this mixture to the saucepan and whisk until thickened. Season with salt and pepper, to taste. Enjoy your steaks with the red wine sauce on top.

Steak done temperatures