STEAK WITH RED WINE REDUCTION

STEAK WITH RED WINE REDUCTION

Steak with red wine reduction is the perfect combination of sweet and savory. A simple and delicious red wine reduction sends the natural flavors of the steak over the top!

Created by Autumn Maring 

Cook Time: 25 m 

Total Time: 25 m

Serves: 2

INGREDIENTS

• 2 12 ounce, top sirloin steaks (or ribeye)
• 1/2 cup beef broth
• 1 teaspoon brown sugar, packed
• 1/2 cup red wine
• 1 shallot, minced
• 6 tablespoons butter, divided
• 2 sprigs of thyme
• 1 tablespoon vegetable oil
• 1 teaspoon pepper
• 1 teaspoon salt
• 1/4 teaspoon fresh thyme, minced

INSTRUCTIONS

1. Pat steak with a paper towel to remove excess moisture.
2. Season both sides of steak with salt and pepper.
3. Heat oil in cast iron skillet over medium-high heat.
4. Add steak, two springs of thyme and 2 tablespoons butter and cook until well browned (about 3-5 minutes).
5. Flip steak and repeat with the opposite side.
6. Using tongs, sear the sides of the steak.
7. Transfer to plate and tent loosely with foil.
8. Add 1 tablespoon of butter to the empty skillet and melt over medium-high heat.
9. Add shallot and cook until fragrent and soft, approoximately 3 minutes
10. Add wine and brown sugar, simmer until reduced, approximately 3 minutes.
11. Add broth and simmer until the mixture is reduced by 1/2, approximately 5 minutes.
12. Remove from heat.
13. Add in butter and minced thyme, mix well and set aside.
14. Slice steak into 1/4 inch slices. Place on serving dish and cover with red wine sauce.
15. Serve immediately.

full recipe: https://iamhomesteader.com/steak-with-red-wine-reduction