Mouth-Watering Steaks with Luxurious Wine Gravy

Calling all steak lovers! Are you searching for a recipe that will satisfy your cravings and impress your dinner guests? Look no further! This recipe for Steaks with Wine Sauce is sure to become a staple in your cooking repertoire.

Picture this: pan-seared, juicy steaks smothered in a rich and savory red wine reduction sauce. The aroma of Worcestershire sauce, garlic, and onions wafting through your kitchen. The first bite of tender beef melting in your mouth, perfectly complemented by the flavors of the full-bodied cabernet sauvignon or pinot noir in the sauce.

This isn’t just any steak recipe; it’s a show-stopping masterpiece that will elevate any meal. Whether you’re celebrating a special occasion or just enjoying a weeknight dinner with loved ones, this dish is guaranteed to please.

So why settle for plain old grilled or broiled steaks when you can add a touch of elegance to your culinary creations? Get ready to impress with this delicious and easy-to-follow recipe for Steaks with Wine Sauce.

Why You’ll Love This Recipe

Steaks With Wine Sauce
Steaks With Wine Sauce

If you are looking for a dish that is easy to prepare, impressive to serve, and packed with flavor, look no further than steaks with red wine sauce. This dish is the perfect choice for any meat lover, whether it’s a special dinner with your loved one or entertaining guests. Here are the reasons why you’ll fall in love with this recipe:

First, the deep and complex flavors of the red wine sauce perfectly complement the juicy and tender steak. The wine reduction provides a rich and velvety texture, while its taste enhances and elevates the flavor of the beef.

Secondly, this recipe’s ingredient list is simple and easy to find. Most of them are probably already in your pantry or at your local grocery store. All you need is boneless beef top loin steaks, dry red wine, chicken broth, garlic, onion, tomato paste, Worcestershire sauce, olive oil, salt, pepper, thyme and butter.

Thirdly, this recipe is versatile enough to be cooked on any occasion. You can use any type of full-bodied red wine that you like; Cabernet Sauvignon or Pinot Noir being excellent choices. You also have options for the cut of meat and cooking method – from pan-seared steak to ribeye steak or beef tenderloin cooked on cast iron griddle.

Fourthly, this recipe is an excellent opportunity to impress your guests or loved ones with your cooking skills. With the right techniques and ingredients in hand, you will master not only making a delicious steak but also a perfect wine reduction sauce to pair with it.

Finally, last but not least; it’s very quick and easy to make this dish at home. Even if you are short on time, you can still enjoy a gourmet meal without spending hours in the kitchen. All you need is 30 minutes (including prep time) to prepare this delectable steak and red wine sauce.

In conclusion, with its rich, complex flavors and simple preparation process, this recipe will undoubtedly be one of your go-to meals for every occasion. So what are you waiting for? Grab some steaks and red wine, and let’s get cooking!

Ingredient List

“Savor the juicy flavor of these perfectly cooked steaks with wine sauce”

Boneless Beef Top Loin Steaks – These steaks are the star of the recipe, making up the bulk of the dish. Choose steaks that are around an inch thick for the best results.

Olive Oil – Used for cooking the steak and making the sauce, olive oil provides a light flavor along with a high smoke point.

Salt and Black Pepper – Used to season the steak before cooking and to taste in the red wine sauce.

Onion – Adds depth of flavor to the sauce when sautéed with garlic.

Garlic (minced) – Provides a pungent and earthy flavor to both the steak and sauce.

Dry Red Wine (Cabernet Sauvignon or Pinot Noir) – Used for making both the steak sauce and for deglazing the pan after cooking.

Chicken Broth – The base liquid for the red wine sauce, chicken broth adds depth of flavor without being too overpowering.

Tomato Paste – Adds richness and thickness to the red wine sauce.

Worcestershire Sauce – Adds subtle umami flavors and complements the red wine sauce perfectly.

Thyme (dried) – This aromatic herb is added to the red wine sauce to add a layer of complexity to its flavor profile.

Butter – Melts into the red wine sauce, adding a silky texture and richness that perfectly complements grilled steak.

The Recipe How-To

“Elevate your steak game with our savory wine sauce”

Now that you have gathered all the necessary ingredients, it’s time to dive into the delicious recipe of Steaks with Wine Sauce.

Preparing the Steaks

  1. First, season the boneless beef top loin steaks with kosher salt (1 teaspoon), black pepper (1/2 teaspoon) and minced garlic (1/2 teaspoon).

  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat, until it starts to sizzle.

  3. Add the steaks to the skillet and sear for 2-3 minutes on each side or until browned. This will give your steak that beautiful crust.

  4. Reduce the heat to medium and add 2 tablespoons of butter to the skillet. As soon as it begins to melt, use a spoon to baste the steak in its delicious juices for another minute.

  5. Continue cooking the steak until it’s done to your liking – whether it’s rare, medium-rare, medium or well-done. Once cooked, transfer the steak to a plate and set aside.

Making the Red Wine Reduction Sauce

  1. Add 1 chopped onion in the same skillet you used for cooking the steak and cook for 2-3 minutes until they’re soft and tender.

  2. Add 1 tablespoon of tomato paste, stir and let it cook for another minute until fragrant.

  3. Pour 2 cups of dry red wine into the mixture while continuously stirring with a wooden spoon until well combined.

  4. Add 1 cup of chicken broth, 1 tablespoon of Worcestershire sauce, and 6 peeled garlic cloves into the skillet with wine and onions; stir until combined.

  5. Allow this mixture to come to a boil, then reduce it to low heat and let it simmer until it has thickened into a beautiful wine reduction sauce.

  6. When your sauce has thickened enough that you can run your finger over it and the line will stay visible, but not long enough that it glides back together, add 1-2 teaspoons of balsamic vinegar for a tangy flavor.

  7. Add salt and black pepper to taste while stirring occasionally.

  8. Pour the red wine sauce over the cooked steak or serve it on the side either way it’ll be a great accompaniment to your steak.

Enjoy your juicy Steaks with Wine Sauce with your loved ones, and don’t forget to complement it with some roasted vegetables or crispy potato wedges on the side.

Substitutions and Variations

“A match made in heaven: steak and wine sauce”

Looking to mix up this recipe? Here are a few substitutions and variations to consider trying out:

– Type of steak: If you prefer a different cut of steak, feel free to use that instead. Ribeye, tenderloin, or any other steak would work well with this recipe. Make sure your steak is about an inch thick for best results.

– Wine: Any dry red wine will work well for the wine sauce, though full-bodied varieties like Cabernet Sauvignon or Pinot Noir would pair particularly nicely with the steak. If you don’t want to add alcohol to the dish, try using an equal amount of beef broth in place of the wine.

– Worcestershire sauce: If you don’t have Worcestershire sauce on hand, try using soy sauce instead. It’ll add a similar umami flavor to the dish.

– Garlic and onion: If you’re not a fan of garlic or onion, you can skip one or both of these ingredients. The wine reduction will still be delicious even without them.

– Mushroom sauce: Looking to switch up the flavors in this recipe even more? Try adding sliced mushrooms to the skillet when you melt the butter. Cook them down for a few minutes until they’re browned and then proceed with the recipe as written.

No matter how you decide to mix up this recipe, follow the basic techniques outlined in the instructions above for perfect results every time.

Serving and Pairing

“Indulge in the rich aroma and taste of our steak and wine sauce”

This wine sauce steak recipe is perfect to impress your guests or to celebrate a special occasion. The steak is beautifully complemented by the delicious wine sauce, making it the ideal pairing for any full-bodied red wine, such as cabernet sauvignon or pinot noir.

When serving these steaks with wine sauce, I highly recommend side dishes that won’t overpower the flavors of the steak and sauce. For example, pair with roasted garlic mashed potatoes, grilled asparagus or sautéed mushrooms. They will add a nice texture and flavor balance to your dish.

The rich and flavorful red wine reduction sauce that accompanies this steak can easily transform any basic meal into an elegant dining experience. When plating the dish, pour the sauce over the steak or dip each forkful into the pool of the luscious liquid.

For a complete dining experience, don’t forget dessert! Pair this decadent steak with a simple but elegant dessert like chocolate mousse or panna cotta. The subtle sweetness of these desserts pairs well with the bold flavors of the steak and sauce.

In conclusion, serving this wine sauce steak recipe will give your guests an unforgettable culinary experience. So grab your finest bottle of red wine and enjoy this hearty meal that brings out a symphony of flavors that dance across your taste buds, leaving you wanting more.

Make-Ahead, Storing and Reheating

“Impress your family and friends with this mouthwatering steak and wine sauce combo”

If you’re cooking for a crowd or simply want to plan ahead, the good news is that this steak with wine sauce recipe can be made ahead of time. For the best results, I recommend making the sauce in advance and storing it separately from the cooked steaks until you’re ready to serve.

To make-ahead, prepare the wine sauce as directed, then store covered in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the sauce over medium heat in a saucepan, stirring occasionally until heated through. For an even smoother texture, you can also blend it using a handheld immersion blender or transfer it to a regular blender before reheating.

When it comes to storing the cooked steak and sauce together, I recommend keeping them separate. Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, simply bring it back to room temperature before placing it in a preheated oven at 350°F (175°C) for 10-12 minutes or until heated through.

As for the wine sauce, leftover portions can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat previously frozen sauce, allow it to thaw overnight in the refrigerator before following the same reheating instructions as noted above.

With these make-ahead and storing tips, you can easily serve up restaurant-quality steaks with red wine reduction sauce any night of the week!

Tips for Perfect Results

“Transform your ordinary steak dinner into a gourmet feast with our wine sauce”

To ensure that your steaks with wine sauce come out perfectly every time, follow these tips:

1. Choose high-quality meat: For the best flavor and texture, use boneless beef top loin steaks that are at least one inch thick. Look for marbling throughout the meat, which will help keep it moist and juicy during cooking.

2. Season generously: Coat your steaks with olive oil and sprinkle them with kosher salt and black pepper on both sides. Let them sit at room temperature for 30 minutes so the seasoning can penetrate the meat.

3. Hot skillet: Preheat your skillet over medium-high heat until it’s almost smoking. This will ensure a good sear on your steaks.

4. Sear the steak first: Sear each side of the steak for about 3 minutes to create a crust before moving to a slightly lower heat for cooking through.

5. Make a flavorful wine reduction sauce: Follow the recipe precisely for making the sauce and take extra care when reducing the wine so it becomes flavorful but not too muddled or overpowering.

6. Pair well: Select a full-bodied red wine such as Cabernet Sauvignon or Pinot Noir to complement your meal and enhance the flavor of your steaks with wine sauce.

7. Rest the meat after cooking: After removing your steak from the skillet, let it rest on a cutting board or plate for five to ten minutes before slicing it up, so juices can redistribute in the meat.

By following these tips, you’ll be able to make restaurant-quality steaks with wine sauce right in your own kitchen.


Now, let’s take a look at some commonly asked questions about this steak with wine sauce recipe. Whether you’re a beginner or a seasoned cook, these FAQ’s will help clear up any doubts and ensure you have all the information you need to prepare this delicious dish.

What wine is best for steak wine sauce?

When crafting a red wine sauce, consider using dry red wines that possess a subtle sweetness. Full-bodied options like pinot noir, merlot, and cabernet sauvignon work well and offer a smooth texture to the sauce. Alongside this, they are a great choice for pairing with your meal.

What does cooking steak in wine do?

Wine has acidic qualities that tenderize the surface of meat and provide a range of flavors. When used as a marinade base, wine also helps retain moisture in meat, poultry, or seafood while cooking.

How to have steak with wine?

As a sommelier, I recommend seasoning your steak with freshly cracked black pepper. To cook the perfect steak, preheat a large non-stick frying pan until it becomes hot, and then place the steaks in the pan without moving them for 2-3 minutes.

Once the steak is cooked to the desired level, it’s time to add some flavor by adding shallots and butter to the pan. Turn down the heat to allow the shallots to cook slowly for about 2 minutes until they become soft and translucent. After that, pour red wine into the pan and add some fresh thyme sprigs to balance out the richness of the steak. Allow it to simmer and reduce by two-thirds to create a flavorful wine reduction sauce for the steak.

What does red wine do to steak?

When it comes to pairing a juicy steak with a glass of red wine, the tannins in the wine play a crucial role. These molecules help to soften the fats in the meat, allowing for a more robust beefy taste. In turn, the fat in the meat softens the astringent qualities of the wine, leading to a more fruity and enjoyable flavor. This perfect interplay between the wine and the food results in a delicious and unforgettable dining experience.

Bottom Line

In conclusion, this steak with wine sauce recipe is bound to take your taste buds on a delightful journey. The flavor profile of the succulent pan-seared steak combined with the rich, full-bodied red wine reduction is absolutely divine. This recipe is perfect for impressing guests or treating yourself to a luxurious feast.

The ingredients list may seem intimidating at first, but don’t let that discourage you. Substitutions and variations can be made to fit your personal preference and dietary restrictions. Follow the recipe how-to and tips for perfect results, and you’re sure to have a mouth-watering dish in no time.

Overall, this steak with wine sauce recipe is the perfect blend of savory and indulgence. It’s a classic dish with a sophisticated twist that’s worth trying out. So go ahead, give it a shot and let us know how it turns out!

Steaks With Wine Sauce

Steaks With Wine Sauce Recipe

This sauce really brings out the good flavor in a pan seared steak.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine French
Calories 158.7 kcal


  • 2 boneless beef top loin steaks
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1/2 cup chicken broth
  • 1/2 teaspoon Worcestershire sauce


  • Heat 12in skillet to very hot.
  • Add steaks, sprinkle with salt; cook to desired doneness, 8 minutes for med.
  • Remove from skillet; cover to keep warm.
  • To skillet add oil and onion; cook and stir for 1 minute.
  • Add garlic; cook 1 minute.
  • Stir in tomato paste and wine and bring to a boil; cook 1 minute.
  • Add broth and Worcestershire; heat through.
  • Pour juices from steaks into sauce; serve with steaks.

Add Your Own Notes


Serving: 202gCalories: 158.7kcalCarbohydrates: 11.1gProtein: 2.5gFat: 7.2gSaturated Fat: 1.1gSodium: 917.3mgFiber: 1.5gSugar: 5g
Keyword < 30 Mins, Easy, Meat, Stove Top
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