Steak with Red Wine Pan Sauce
Delicious & buttery red wine sauce.
Ethan ChlebowskiIngredients
Steak
- Steak of choice1
- Salt
- Cooking oila drizzle
Pan sauce
- Red wine100 g1 part
- chicken stock100 g1 part
- Butter30 g2 spoonfuls
- Shallots, minced1/4
- Cornstarch slurryas needed
- Parsley, mincedto taste
- Black Pepperto taste
- Saltto taste
Method
Step 1: Brine the steak
Sprinkle salt over both sides of the steak.
If you have time, allow the steak to dry for at least 1 hour or up to overnight.
Prep the shallot, parsley and gather all the ingredients needed for the pan sauce.
Step 2: Sear the steak
Set a pan over medium-high heat and add a drizzle of oil, enough to coat the entire pan in a thin layer.
Once hot, add the steak and to the desired doneness, flipping as needed.
I like medium or medium-rare, roughly 130-135°F/54-57°C internal at the thickest point.
Remove the steak from the heat and let rest for 5 minutes while you prepare the pan sauce.
Step 3: Make the pan sauce
Turn the heat down to medium. Add the minced shallot and for 30 seconds.
Pour in the red wine to the pan and bring to a rapid . the red wine by about 1/2, roughly 2-3 minutes.
Once the wine has been reduced, add the chicken stock and reduce it again by half.
Turn the heat to low and add the butter. Stir and melt the butter so it emulsifies into a cohesive sauce.
If you want the sauce thicker add a splash of the cornstarch (equal parts cornstarch and water) with the heat on to thicken.
Step 4: Add spices & enjoy
Turn the heat off. Stir in the fresh cracked black pepper and minced parlsey . Taste it! Add salt or other flavorings as needed.
Slice the rested steak and slather the sauce over top. Enjoy with dressed greens or roasted vegetables.
“Pan sauces rule. They can take a simple piece of meat and turn it into a special dinner. This is a basic red wine pan sauce that pairs great with steak.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 2 servings
FAQ
What cut of steak is best?
Whatever you can find that works for your budget - sirloin, ribeye, NY strip or flank are great options. You can even try this recipe with chicken or pork too.
What’s up with the cornstarch slurry?
When added to the sauce, the starch which helps thicken the sauce.. Keep adding the a little bit at a time (bringing the sauce to a each time) until you’ve reached your desired thickness. An alternative method for thickening a pan sauce is to reduce the liquid, turn off the heat, then swirl in cold tablespoons of butter until they melt and into the sauce, which will lightly thicken it.