Steak in Red Wine Sauce - 2022 The Voyager Wine Pairing
Enjoy these juicy slices of tender steak served with a drizzle of buttery, herby red wine sauce that pairs beautifully with our 2022 Voyager Cabernet Sauvignon Wine!
Servings: 2
Prep Time: 15 minutes
Cook Time: 24 -27 minutes
Total Time: 42 - 45 minutes
Ingredients:
1 thick-cut (about 1 1/2-inch-thick) New York strip or ribeye steak (about 18 ounces)
1 large shallot
1 clove garlic
1 1/4 teaspoons kosher salt, divided
4 tablespoons (1/2 stick) unsalted butter, divided
2 (5-inch) sprigs fresh rosemary or thyme
1 tablespoon balsamic vinegar
3/4 cup beef broth
1/2 cup dry red wine, such as Malbec or Cabernet Sauvignon
1/4 teaspoon freshly ground black pepper
Instructions:
Let 1 New York strip or ribeye steak sit at room temperature for about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels. This will help dry the surface of the meat, making a better crust.
Finely chop 1 large shallot (about 1/2 cup). Peel and smash 1 garlic clove.
Just before cooking, liberally coat the steak with 1 teaspoon of the kosher salt, making sure to coat the sides of the steak as well.
Heat a 10-inch cast iron skillet over high heat for about 5 minutes; the pan may start to smoke just a bit when it is properly heated. Carefully place the steak in the hot pan and cook until enough of a crust has developed on the bottom that the steak no longer sticks to the pan, about 2 minutes. Flip and cook on the other side for 1 minute. Continue cooking and flipping every minute until the steak reaches your preferred doneness, between 125 and 130ºF for medium rare. Begin checking the internal temperature of the steak after 8 to 10 minutes total cook time.
Transfer the steak to a clean cutting board to rest. Meanwhile, make the red wine sauce.
Reduce the heat to medium-high. Add 2 tablespoons of the unsalted butter and shallots to the pan. Sauté stirring constantly, until the butter melts and the shallot is fragrant, 30 seconds to 1 minute. Add the garlic, 2 fresh rosemary or thyme sprigs, and 1 tablespoon balsamic vinegar. Cook until the shallots are browned, 30 seconds to 1 minute. Add 3/4 cup beef broth and 1/2 cup dry red wine and cook until reduced to about 1/2 cup, 7 to 9 minutes.
Remove and discard the garlic and herb stems. Add the remaining 2 tablespoons unsalted butter, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk until the butter is melted. Remove the pan from the heat. Thinly slice the steak across the grain and serve with the red wine sauce.
Open a bottle of our Voyager Cab Sauvignon and enjoy!
