Learn how to make a simple pan seared Steak with Red Wine Sauce with this easy recipe. This impressive dinner cooks in one skillet!
Why you’ll love it
This simple recipe results in the most tender steak that’s bathed in a perfectly reduced red wine sauce. Plus, it comes together in just over 30-minutes!
Another bonus? This recipe uses simple ingredients that you can easily find at any grocery store!
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.
- Vegetable oil
- Dry red wine – I like to use merlot, cabernet or zinfandel.
- Shallots
- Thyme
- Bay leaf
- Beef bone broth or stock
- Butter
- All-purpose flour
- Kosher salt and pepper
How to make it
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.
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.
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 the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 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 immediately.
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
More steak sauce recipes
Did you try this simple red wine sauce for steak?
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- 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 minced shallots (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 melted butter
- 1 Tablespoon all-purpose flour
- Kosher salt and pepper (to taste)
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Generously season the steaks with salt and pepper, then let steaks rest uncovered for 15 minutes at room temperature.
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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.
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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.
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Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 10-15 minutes.
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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.
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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.
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
