Seared Steak with Red Wine Reduction and Herb Butter
This seared steak served with a red wine reduction and herb butter is the perfect gourmet meal for a date night in.
Servings 2
Calories 1184kcal
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
Calories: 1184kcal | Carbohydrates: 33g | Protein: 21g | Fat: 100g | Saturated Fat: 52g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 34g | Trans Fat: 3g | Cholesterol: 195mg | Sodium: 32518mg | Potassium: 737mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2390IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 2mg
