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!
Recipe Video
Recipe Ingredients
Steaks (Chef used New York Strips)
- 2 -10 to 20 0z Ribeye Steaks Or your favorite steaks
For the Red Wine Reduction:
- 6 tbsp Butter About 6 tbsp, please do not measure 😊
- 2 Shallots, 1/4 cup cut into fine dice
- 2 tbsp Tarragon chopped
- ½ of a bottle Good Red Wine (Cabernet or Syrah are perfect for this recipe)
- 1 cup Beef Stock
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
Recipe 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, turn off the heat, add the remaining butter, 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.
Pro-Tips
Achieving the Perfect Sear
To ensure your steak gets that beautiful brown crust, resist the urge to move it around the pan. Let it sit undisturbed for the first few minutes. This allows the Maillard reaction to occur, creating a delicious crust.
Bonus Pro-Tip: Herb Butter
For an extra layer of flavor, mix softened butter with minced garlic, thyme, and rosemary. Dollop this herb butter on top of your steak as it rests. The butter will melt, creating a mouthwatering sauce. For recipes on a number of delicious Compound Butters check out Creating Flavorful Compound Butters
Equipment - You can find the items below at our online store!
Nutrition
Calories: 759.62kcalCarbohydrates: 39.09gProtein: 10.83gFat: 50.23gSaturated Fat: 24.27gPolyunsaturated Fat: 3.23gMonounsaturated Fat: 19.67gTrans Fat: 1.38gCholesterol: 94.88mgSodium: 541.72mgPotassium: 1.536mgFiber: 5.75gSugar: 6.11gVitamin A: 2.021IUVitamin C: 45.62mgCalcium: 179.92mgIron: 6.52mg