Seared Steak with Red Wine Reduction


Seared Steak with Red Wine Reduction
Recipe type: Entrees
Better than any steakhouse I've tried!
  • 4, 1 inch thick steaks (bone in and as well marbled as you can get!)
  • 1 TBSP rosemary
  • 1 TBSP orange zest
  • 1 TBSP thyme
  • 1 TBSP oregano
  • 1 TBSP basil
  • Salt, pepper, and garlic to taste
  • ½ cup of minced onion
  • 2 TBSP olive oil
  • 2 TBSP butter
  • ⅔ cup of good quality dry red wine
  • 1.5 cups of beef broth
  • Sprig of fresh rosemary, if desired
  1. Season the steaks on both sides with salt pepper and garlic
  2. In a small dish, mix the rosemary, orange zest, thyme, oregano, and basil
  3. Massage the spice mixture all over every surface of the steaks. Place them in a sealed container and refrigerate for at least 2 hours so the flavors fully meld with the meat
  4. Heat the olive oil in a large skillet (preferably cast iron)
  5. The pan is hot enough if a water droplet "dances"
  6. Cooke the steak until desired doneness (4 minutes on each side is approximately medium rare)
  7. Remove the steaks from skillet and keep warm in an oven set to 175-200 F
  8. Add onion to the still hot skillet and cook until cooked through and golden brown.
  9. Add red wine to the skillet, using a spatula to be sure to get all of the browned bit from the bottom of the pan
  10. Stir in beef broth
  11. Cook, stirring continuously, over medium high heat until the sauce has reduced by half it's volume (The sauce should not be runny, but like a syrup)
  12. Stir in 2 TBSP of butter until fully incorporated
  13. Drizzle sauce over the still warm steaks and serve.
  14. Garnish, if desired, with fresh rosemary sprig
This is my go to special occasion dinner! I imagine by changing out the broth flavor and the wine, you could use this recipe on any kind of meat. I.e., for chicken substitute white wine and chicken stock. It is fast, easy, and looks impressive if you are having guests. My kind of recipe, not much work, but a lot of reward! =)