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How to Cook Steak Recipe - Chef Jean-PierreIf you love steak, this recipe is for you. This delicious Steak Recipe with a Red Wine Reduction Sauce is sure to impress. The key to a good Steak is the meat quality – make sure to get a good cut from your butcher. I use a New York Strip for this recipe, but you can certainly use any steak you choose.

I also recommend using a red wine such as a Cabernet Sauvignon or a Syrah that you personally enjoy for the sauce. This is important because reducing a bad-tasting wine doesn’t make it taste any better!

And, of course, no Steak is complete without a generous helping of potatoes and mushrooms. So give this recipe a try; I know you’re going to love it!

What are the best wines to use for a Steak Recipe with a Red Wine Reduction

Love This Juicy Steak Recipe with a Red Wine Reduction Sauce!One of the best things about a good steak is that it pairs so well with wine. A juicy, flavorful steak can really benefit from a rich, full-bodied red wine. But what if you want to take your steak to the next level? A red wine reduction is a perfect way to do just that.

By simmering a red wine down to a thick consistency, you can add an extra layer of flavor to your steak. Just be sure to use good quality red wine, or your reduction will taste bitter and overpowering. For a truly luxurious steak experience, I recommend using a nice bottle of Cabernet Sauvignon or a Syrah to make your red wine reduction sauce. And of course, serve yourself a glass of the same to enjoy with your steak dinner!

What side dishes go well with a nice juicy steak?

How to Cook AsparagusThere are a number of great side dishes that go well with steak. Of course, potatoes and mushrooms are classic, and below in this steak recipe I prepare Baby Nouvelle Potatoes and Baby Portobello and Shiitake Mushrooms. However, another great option is Garlic Mashed Potatoes which provides a creamy contrast to the delicious Red Wine Reduction Sauce. Other classic options include Green Beans and buttery Asparagus Tips. Roasted veggies such as carrots, Brussels sprouts, or steamed broccoli are good options as well.

For something a little different, another popular option is Macaroni and Cheese, which provides a creamy contrast to the savory steak. And for a lighter side, a simple salad with Vinaigrette Dressing is always a hit. Warm crusty bread or hot dinner rolls are almost a requirement. Or you may want to kick it up a little and serve your steak with some delicious Garlic Bread!

If you are in the mood for a little Turf and Surf don’t be afraid to consider Creamy Garlic Shrimp or Shrimp Sambuca both would be unexpected but exciting side options.

Steak Recipe with a Red Wine Reduction - Chef Jean-Pierre

How to Cook a Steak with a Red Wine Reduction Sauce

Hello friends, Today I'm going to show you how to cook a New York Strip Steak with a Red Wine Reduction Sauce! A Super easy dinner to make and definitely worth it. A Red Wine Reduction is a really easy sauce to make, but be sure you use a good wine!
4.84 from 6 votes
Servings 2 Servings

Video

Ingredients
  

2 @ 10 - 12` oz of your Favorite Steaks (Chef used New York Strips)

    For the Red Wine Reduction:

    • About 6 tablespoons of Butter, please do not measure 😊
    • 2 Shallots, 1/4 cup cut into fine dice
    • About 2 tablespoons Tarragon chopped
    • ½ of a bottle Good Red Wine (Cabernet or Syrah are perfect for this recipe)

    For the Potatoes:

    • ½ pound Baby Nouvelle Potatoes
    • 1 tablespoon Garlic chopped
    • 1 tablespoon Parsley chopped
    • 1 tablespoon Thyme or Rosemary freshly chopped
    • Salt and Pepper to taste

    For the Mushrooms:

    • 2 tablespoons Olive Oil
    • ¼ pounds Baby Portobello and Shiitake Mushrooms sliced
    • Salt and Pepper to taste
    • 1 tablespoon Thyme or Rosemary freshly chopped
    • 1 tablespoon Parsley chopped

    Instructions
     

    For the Steak:

    • If you have the time, salt the steak on both sides and set it on a rack not covered.  Leave in the fridge overnight if you have the time or at least 1 or 2 hours.  If you are in the hurry, just add the salt and the same time as the pepper.

    Preheat Oven to 450°F / 230°C

    • In a stainless steel or cast-iron pan heat some clarifies butter.  Season the steak with crushed black pepper.
    • When hot add the steaks and do not move for about 2 or 3 minutes.  Flip on other side and transfer to the oven to cook.  Depending on the thickness it could take 6 to 8 minutes to cook to your liking.

    Make the Red Wine Reduction:

    • In a saucepan, add a couple tablespoons of butter and when hot add the shallots and reduce until light golden brown.  Add the tarragon and wine and let it reduce until about ¼ of the wine remains.
    • Add the beef stock and let it reduce for a minute.  When ready to serve add the remaining butter of the heat and incorporate well.

    Make the Potatoes:

    • Poach the potatoes in boiling water and cook through.  When they are cooked drain and set them on a cookie sheet to cook and reserve.
    • When ready to cook, reheat them in a frying pan, with some good olive oil, garlic and chopped herbs and parsley.  Salt and pepper to taste.  Mix well and serve.

    Make the Mushrooms:

    • In a sauté pan, heat the oil and when hot add the sliced mushrooms.  Cook until they have released their water.  Add the garlic and herbs, mix well and serve.
    Like this recipe?Please share it with your family and friends!
    Chef Jean-Pierre

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