Juicy Red Wine Steaks: An Epicurean Delight!
Are you looking for a delicious and sophisticated way to enjoy a juicy steak? Look no further than this Red Wine Steak recipe. The bold, complex flavors of red wine infuse the steak with a rich savoriness that is unforgettable.
As a sommelier, I know that pairing the perfect wine with a dish can elevate it from good to fantastic. And what better way to do this than by incorporating that wine into the very sauce that you serve with your steak? The red wine reduction sauce in this recipe is the perfect example of how culinary creativity can take your meals to the next level.
Not only is this recipe incredibly flavorful, but it’s also easy to make. With just a few simple ingredients and some basic cooking techniques, you can create a meal that will impress even the most discerning palates.
So, grab a bottle of your favorite red wine and let’s get started on creating an unforgettable dinner with this Red Wine Steak recipe.
Why You’ll Love This Recipe
If you’re a fan of red meat and red wine, then you’ll absolutely love this recipe for pan-seared red wine steaks. Not only is this recipe simple to follow, but it’s also packed with bold flavors that are sure to enhance your taste buds. Here are just a few reasons why you should give this recipe a try:
Firstly, the combination of Dijon mustard, Worcestershire sauce, and red wine creates an irresistible marinade that infuses the steak with savory flavors. This makes for a delicious piece of meat that’s juicy and tender on the inside and perfectly seared on the outside.
Secondly, the accompanying red wine reduction sauce adds even more depth and complexity to the flavor profile of the dish. The sauce is made by whisking together wine and mustard, which is then reduced until it reaches a thick consistency. Drizzled over the top of the steak, this sauce amps up the flavor with tangy notes that complement the savory taste of the steak.
Finally, this recipe is versatile enough to suit any mood or occasion. Whether you’re cooking up a romantic dinner for two or hosting a dinner party with friends, these steaks are sure to impress. Plus, with so many variations and substitutions available, you can customize the recipe to fit your unique preferences.
So if you’re looking for a delicious new way to enjoy your favorite cut of beef, look no further than this pan-seared red wine steak recipe!
Ingredient List
Here is what you’ll need to make this mouth-watering red wine steak recipe:
Ingredients:
- 4 thick-cut steaks (ribeye, beef fillet or beef tenderloin)
- Kosher salt (1 tsp) and fresh ground black pepper (1 tsp)
- Olive oil (1 tbsp) and canola oil (2 tbsp)
- Dijon mustard (1 tbsp)
- Worcestershire sauce (2 tbsp)
- Red wine (3/4 cup), plus more if needed
- 2 garlic cloves, smashed and peeled
- 4 sprigs fresh thyme or rosemary (optional)
Note: You can use any type of red wine, but I suggest selecting the best red wine that you have for a richer-tasting dish. In addition, feel free to adjust the amount of red wine based on how strong you’d like the wine reduction sauce to be.
The Recipe How-To
Now, let’s get into the heart of the matter and talk about how to cook these delicious Red Wine Steaks! Here’s what you’ll need to do:
Step 1: Seasoning the Steaks
Take your thick-cut ribeye steaks, and season them generously with kosher salt and freshly ground black pepper, making sure to cover every inch of the steak. Let the steaks sit at room temperature for at least 30 minutes.
Step 2: Making the Red Wine Reduction
In a medium saucepan, whisk together 1 cup of red wine, 1 tablespoon of Dijon mustard, and 1 tablespoon of Worcestershire sauce. Simmer over medium heat until it reduces by about half (or even two-thirds if you like a thicker sauce). This should take around 10-15 minutes. Set the reduction aside.
Step 3: Searing the Steaks
Heat a large cast-iron skillet over medium-high heat. Add some olive oil, enough to coat the bottom of the pan. Once hot, add your steaks to the pan, making sure to not overcrowd it. Cook for around 3-4 minutes on each side until they are seared to your liking.
Step 4: Making the Red Wine Pan Sauce
Once the steak is cooked, remove it from the pan and set it aside on a cutting board or plate for about 5 minutes. In that same pan you cooked your steak in, lower the heat to medium and add some minced garlic cloves (usually around 3-4 cloves will do), sautéing until fragrant. Then add in your red wine reduction sauce mixture, being sure to scrape any browned bits off of the bottom of the pan with a wooden spoon. Cook everything together for about 2-3 minutes until it thickens up.
Step 5: Serving and Enjoying Your Red Wine Steaks
Slice your steaks against the grain, place them on plates, and top them with the flavorful red wine sauce you made. These steaks pair beautifully with roasted vegetables, a green salad or garlic mashed potatoes.
Now that you know how to cook these perfect steak with a delicious red wine pan sauce, it’s time to invite your friends over and impress them with your culinary skills. Enjoy!
Substitutions and Variations
If you’re looking to switch things up or if you don’t have all the ingredients on hand, fear not! There are a few substitutions and variations you can try with this recipe.
First, if you don’t have red wine, you could try using beef or chicken broth as a substitute. You won’t get the same depth of flavor as you would with the red wine reduction sauce, but it will still be delicious. You could also use a different type of wine such as Merlot or Cabernet Sauvignon.
If you’re looking to make this dish vegetarian, you could use portobello or other meaty mushrooms instead of steak. Simply slice them and cook them in the same way as you would the steak.
For those who like it spicy, you can add some crushed red pepper flakes to the steak marinade, or even a dash of hot sauce to the red wine sauce.
If you want to switch up the flavor profile entirely, try making a mushroom sauce instead of the red wine sauce. Simply sauté some mushrooms and garlic in butter until tender, then whisk in some flour and beef broth. Let this simmer until it thickens, then serve it over your pan-seared steak.
Finally, if you don’t have a cast iron skillet handy, you can use any heavy-bottomed pan that is safe for stovetop and oven use. Just be sure to get it hot before adding your steaks so they form that perfect crust.
Whatever variation or substitution you choose to make, remember that cooking is all about experimentation and making something that suits your taste buds. So don’t be afraid to get creative!
Serving and Pairing
These red wine steaks are perfect for a special occasion dinner or a romantic date night at home. When it comes to serving and pairing, there are several options that can complement the rich and flavorful taste of the Steaks.
For a classic pairing, consider serving these steaks with red wine. A bold Cabernet Sauvignon or Merlot will bring out the rich flavors of the steak and the red wine sauce recipe, making for a delicious and indulgent experience. If you prefer white wine, try something light and crisp like Chardonnay or Pinot Grigio.
When it comes to sides, you can’t go wrong with roasted potatoes or creamy mashed potatoes. You can also add a fresh green salad to balance out the richness of the meal. You might also want to include some additional greens on a side like sautéed spinach flavored with garlic.
If you’re looking for something more adventurous, try pairing your red wine steak with grilled vegetables like asparagus, mushrooms, or bell peppers. These flavors will complement the meaty texture of the steak and bring out its earthy undertones.
Overall, the possibilities are endless when it comes to serving and pairing these delicious red wine steaks. Whatever you choose to serve them with, one thing is certain: this recipe will make any meal feel like a luxurious indulgence!
Make-Ahead, Storing and Reheating
This red wine steak recipe is perfect for make-ahead meals. If you’re hosting a dinner party or want to meal prep for the week, this recipe will make your life easier. You can marinate the steaks in red wine sauce overnight, and they will turn out even more flavorful.
After cooking the steaks, you may store them in an airtight container in the refrigerator for up to 3 days. Make sure to let them cool down completely before storing. When reheating, you have two options: the oven or stovetop. I recommend using a heavy cast iron skillet over medium heat for about 4 minutes per side until heated through.
The sauce can also be made ahead of time and stored in the refrigerator for up to 5 days. To reheat the sauce, use a small saucepan over medium heat and add a splash of red wine or beef broth if it’s too thick.
Keep in mind that if you store the steak and sauce separately, you’ll need to reheat them separately as well. Once reheated, combine the steaks with the red wine reduction sauce for maximum flavor.
Whether you’re preparing for a busy week or just want to plan ahead for your next gathering, this meal is perfect for making ahead of time without sacrificing flavor.
Tips for Perfect Results
Cooking a perfect steak can be challenging, especially when you want to get that perfect wine reduction sauce. Here are some tips that will help you achieve the perfect results on your red wine steaks:
1. Start with high-quality meat: The quality of your meat is essential, and it’s the foundation of any great steak. Choose thick-cut ribeye steaks or filet mignon for the best flavor and texture.
2. Make sure your steaks are at room temperature: Take the steaks out of the refrigerator about an hour before you start cooking them to ensure they are at room temperature. This allows for more even cooking.
3. Dry your steaks before cooking: Use paper towels to pat your steaks dry before cooking them. This will help create a nice crust on the outside.
4. Don’t skimp on seasoning: Liberally season both sides of your steaks with salt and fresh ground black pepper.
5. Heat up your pan: Use a cast iron skillet or heavy-bottomed pan to cook your steaks, and heat it up over medium-high heat for a few minutes before adding your oil.
6. Add the oil right before cooking: To prevent oil from breaking down and smoking, add olive oil or canola oil right before placing your steaks in the pan.
7. Let the steak rest after cooking: Once you have cooked your steak, let it rest for five minutes to ten minutes to allow the juices to redistribute.
8. Use red wine to make a simple pan sauce: After searing and cooking the steak, deglaze the pan with red wine and add dijon mustard, Worcestershire sauce, salt pepper, and herbs like thyme, rosemary or parsley to intensify its flavor. Reduce until it forms a syrupy consistency which will elevate the flavors of your steak significantly.
Keep these tips in mind when making your next pan-seared red wine steak. They’ll make all the difference in creating an unforgettable dish that will have everyone wanting more.
FAQ
Now that you know how to prepare this fantastic Red Wine Steaks Recipe, you may have some questions on your mind. I have compiled a list of commonly asked questions about cooking steaks, making red wine pan sauce, and serving and pairing the dish. Read on to get all the answers you need to cook up a perfect and flavorful steak dinner with wine reduction sauce.
What does red wine do to steak?
When sipping on a bold red wine, you may notice a certain astringency that leaves your mouth feeling dry. However, when paired with a juicy cut of beef, the tannins found in the wine work to soften the fats in the meat, releasing a savory smorgasbord of flavors. As the fats in the meat work to balance out the astringency of the wine, you’re left with a luscious and fruity aftertaste that will have you craving more.
Is red wine good for cooking steak?
When it comes to pairing wine with meat, red is the way to go with a juicy steak. The general rule is to match red meat with red wine, while lighter meats like chicken or fish should complement white wine. However, certain meats, such as pork, do not necessarily fit within the basic categories and can be paired with either.
What is the best red wine to cook steak?
When it comes to picking the perfect red wine to pair with steak, Syrah/Shiraz and Zinfandel are top contenders. These two types of wines are known for their sweetness, which helps balance out the earthy flavors commonly found in steak dishes.
What does cooking steak in wine do?
Wine is a versatile ingredient that can be used as a marinade to add tenderness and flavor to meat, poultry or seafood dishes. Using a wine-based marinade while cooking helps to retain moisture and enhance the overall taste of the dish.
Bottom Line
Are you in the mood for a delicious and robust steak meal? Then I strongly recommend trying out this Red Wine Steaks recipe. Not only is it easy to make, but it is also guaranteed to tantalize your taste buds.
With its flavorful combination of Dijon mustard, Worcestershire sauce, and wine reduction, this steak red wine sauce recipe will create an incredible dining experience. This dish pairs perfectly with a side of mashed potatoes and roasted vegetables to balance its richness.
Furthermore, the dish’s versatility makes it possible to substitute or modify ingredients to cater to your preferences. You can use beef tenderloin, ribeye steak, or even filet mignon. For those who prefer mushroom sauce over red wine sauce, you can also explore different options.
Overall, this Red Wine Steaks recipe offers an impressive combination of flavors that will satisfy your hunger and leave you in awe of the culinary experience. Give it a try and discover why it has become a favorite among steak lovers worldwide!
Red Wine Steaks Recipe
Ingredients
- 4 boneless sirloin steaks
Red Wine Marinade
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- fresh ground black pepper
Instructions
- For the marinade, place wine, Worcestershire sauce, mustard and black pepper to taste in a shallow dish and whisk to combine.
- Add steaks to marinade and set aside for at least 30 minutes.
- Cook steaks on a hot grill or in the broiler for 3-5 minutes per side, or until cooked to your liking.
Add Your Own Notes
Nutrition
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