Steak in Red Wine Sauce

Steak in Red Wine Sauce is a must try for everyone who has always had fine dining. Luckily, with this recipe, you can now have it at home anytime you wish! Why not prepare this dish tonight for Valentine’s with your date? Or you can also save this recipe for a more special occasion like an anniversary or something. Either way, you and your loved one will sure to enjoy this exquisite Steak in Red Wine Sauce dish.

Why Red Wine

Even if you’re not a fan of wine and prefer booze instead, you’ve probably heard that red wine should be paired with red meat all the time. Why is that, anyway? When you drink red wine while eating steak, naturally occurring compounds called tannins softens the fat. Because a lot of the flavor in steak comes from the fat, the flavors are then released fully into the mouth. There are health benefits of having wine too, as research has shown. It has been found that drinking a glass of red wine while eating red meat can counteract the build up of cholesterol following a meal. So, here now is a healthy recipe in which one of the ingredients itself releases the flavors from within.

Ingredients

• 1 1-pound New York strip steak
• Kosher salt and freshly ground pepper
• 1 large shallot, minced
• 3/4 cup boxed red wine
• 2 to 3 tablespoons cold unsalted butter, cubed

Directions

First, remove the steak from the refrigerator 30 minutes before cooking. Then heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick.

Place the steak flat in the pan and sear until deep brown on one side. This takes around 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare. Once desired doneness is achieved, transfer the steak to a cutting board and let it rest for 10 minutes. Reserve the drippings in the skillet.

Add the shallot to the drippings and cook over medium heat until golden. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy. This takes about 7 minutes to cook then remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the red wine sauce.