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Seared Steak with Red Wine Reduction and Herb Butter
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Cooking a gourmet meal at home allows you to create a fine dining atmosphere without the need for reservations or a babysitter. The rich flavors of the red wine reduction, paired with the savory, herb-infused butter, elevate the steak from a simple dish to a culinary masterpiece. The presentation is equally impressive, making it a feast for the eyes as well as the palate. Pair with roasted potatoes or homemade fries for an elegant take on steak frites. While I love using a ribeye, you can easily substitute your favorite cut of steak.
Seared Steak with Red Wine Reduction and Herb Butter
Table of contents
Key Ingredients in This Recipe
- Steak – I chose a ribeye cut, which comes from the primal section or beef rib. I love cooking this cut of beef because it is extremely marbled; it is great when it’s pan-seared – it cooks surrounded by its fat and remains tender with a rich, bold flavor without a marinade.
- Butter – Compound butter is basically butter mixed together with other ingredients. Here I mix it with garlic, parsley, chives and lemon zest. You can pretty much add whatever you want to flavor it and use it as a base to finish steaks like this – sautéing vegetables, stirring into pasta or just spreading it on bread!
- Red wine – Using a dry red wine won’t overpower the dish by making it too sweet. While I will use just about any red wine in a pinch, I prefer cooking with pinot noir. The biggest tip when cooking with wine is to use decent quality wine – never cook with anything you wouldn’t drink (of course that doesn’t mean you have to break the bank).
- Beef stock – Beef stock is typically made from bones as well as aromatics and vegetables, while beef broth is made with the meat. Beef stock has a rich, robust flavor that comes from the collagen released from the simmering bones.
- Herbs – The flavor of the red wine reduction is enhanced with a combination of thyme and bay leaf.
How to Make Seared Steak with Red Wine Reduction and Herb Butter
Step 1: Combine the compound butter.
In a bowl mash together the butter, parsley, chives, lemon zest and salt until well combined.
Step 2: Shape compound butter.
Spoon the butter onto a piece of plastic wrap or parchment paper, shape into a log and wrap well. Chill until ready to use, at least 2 hours and up to 1 week.
Step 3: Sauté shallots and garlic.
Heat a medium pot over medium-low heat, add the olive oil and heat through. Add the shallots and sauté until they become soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Step 4: Reduce red wine.
Add the red wine and bring to a boil over medium-high heat, until it reduces by about ⅓, about 7 minutes.
Step 5: Reduce ingredients.
Add the beef stock, bay leaf, thyme and peppercorns. Return the mixture to a boil and reduce until it’s thick and syrup-like, about an additional 6 to 8 minutes. Strain then return to the pot.
Step 6: Finish the red wine reduction.
Whisk in the butter 1 tablespoon (14g) at a time until all has all been incorporated. Season to taste with salt. Set aside until ready to serve.
Step 7: Prepare steaks.
Season the steaks generously with salt and pepper.
Step 8: Sear steaks.
Heat a large cast iron skillet over medium-high heat. Add the oil and heat through then add the steaks and sear until browned, about 4 minutes. Flip the steaks and add 2 slices of the herb compound butter and continue to cook until browned, about another 4 minutes for medium-rare.
Transfer the meat to a cutting board and let the meat set for 10 minutes before cutting. Slice the meat against the grain.
Step 9: Assemble and serve.
To serve, spoon red wine reduction onto each plate, then place the slices of steak on top. Top steak with a slice of the garlic butter so it melts into it.
Tips and Tricks for This Recipe
Swaps and substitutions
- Another cut of steak can be used for this recipe. While I enjoy more marbled cuts, a filet mignon would also be delicious!
- Substitute any other combination of fresh herbs (like tarragon or thyme) based on what you have on hand.
Pairings for this Steak
I like to serve this rich steak dish with simple vegetables and/or potatoes. Here are a few of my favorite pairings:
Other Recipes To Try
If you enjoyed this steak with red wine reduction, give these recipes a try:
Seared Steak with Red Wine Reduction and Herb Butter
Rate this Recipe
Ingredients:
For the herb compound butter:
- ½ cup unsalted butter, at room temperature
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
For the red wine reduction:
- 2 tablespoons extra-virgin olive oil
- ⅓ cup finely diced shallots
- 2 cloves garlic, minced
- 1 cup dry red wine
- 1 cup beef stock
- 1 bay leaf
- 1 sprig thyme
- ½ teaspoon whole black peppercorns
- 4 tablespoons unsalted butter
- Kosher salt, to taste
For the steak:
- 2 (1-pound) bone-in ribeye steak (about ½” thick)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
Instructions:
For the herb compound butter:
- In a bowl mash together the butter, parsley, chives, lemon zest and salt until well combined.
- Spoon the butter onto a piece of plastic wrap or parchment paper, shape into a log and wrap well. Chill until ready to use, at least 2 hours and up to 1 week.
For the red wine reduction:
- Heat a medium pot over medium-low heat, add the olive oil and heat through. Add the shallots and sauté until they become soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the red wine and bring to a boil over medium-high heat, until it reduces by about ⅓, about 7 minutes.
- Add the beef stock, bay leaf, thyme and peppercorns. Return the mixture to a boil and reduce until it’s thick and syrup-like, about an additional 6 to 8 minutes. Strain then return to the pot.
- Whisk in the butter 1 tablespoon (14g) at a time until all has all been incorporated. Season to taste with salt. Set aside until ready to serve.
For the steak:
- Season the steaks generously with salt and pepper.
- Heat a large cast iron skillet over medium-high heat. Add the oil and heat through then add the steaks and sear until browned, about 4 minutes. Flip the steaks and add 2 slices of the herb compound butter and continue to cook until browned, about another 4 minutes for medium-rare.
- Transfer the meat to a cutting board and let the meat set for 10 minutes before cutting. Slice the meat against the grain.
- To serve, spoon red wine reduction onto each plate, then place the slices of steak on top. Top steak with a slice of the garlic butter so it melts into it.
Nutrition:
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This seared steak with red wine reduction and herb butter was incredible! The steak was perfectly juicy, and the sauce added so much rich flavor. It felt like a fancy steakhouse dinner at home. Highly recommend!
This reduction is AMAZING! I wanted to lick the plate!!
so happy to hear it!!