Cooking the perfect steak can feel intimidating, but with a few key techniques, you can achieve a steakhouse-quality meal right in your kitchen! This Seared Strip Steak with Red Wine Pan Sauce is rich, flavorful, and surprisingly easy when you follow these tips. Steak night just got an upgrade! 🥩✨
Cooking the perfect steak is a skill I learned and perfected during my time in culinary school. In fact, searing a steak and creating a pan sauce was one of my exams! It taught me the importance of technique, precision, and attention to detail—and now I’m sharing these insider secrets with you. I’ve made this Seared Strip Steak with Red Wine Pan Sauce countless times, and it’s become one of my absolute favorites. With a few pro tips and straightforward steps, you’ll achieve steakhouse-quality results every time.
My Top Tips for Steak Success
1️⃣ Choose the Right Cut: Start with a thick-cut steak (at least 1.5 inches). Thicker cuts help achieve that perfect medium-rare doneness without overcooking.
2️⃣ Season Generously: Use kosher salt and freshly ground black pepper, sprinkling from high above for even coverage. Allow the steak to come to room temperature before cooking.
3️⃣ Sear Like a Pro: Use a hot skillet and a neutral oil to lock in juices. Begin by rendering the fat cap, then sear each side until golden brown.
4️⃣ Butter Basting Magic: Add butter, garlic, and fresh herbs (like thyme or rosemary) to the skillet as you baste. This step infuses your steak with incredible flavor.
5️⃣ Finish in the Oven: Transfer the skillet to a 375°F oven to finish cooking. A meat thermometer is key—pull the steak at 130°F for medium-rare perfection.
6️⃣ Rest & Slice: Rest your steak for 5-10 minutes after cooking to lock in the juices. Always slice against the grain for tender, juicy bites.
Seared Strip Steak with Red Wine Pan Sauce
Ingredients:
- 1 thick-cut NY strip steak (at least 1.5 inches thick)
- Kosher salt and freshly ground black pepper
- 2 tbsp neutral oil (vegetable or canola)
- 2 tbsp unsalted butter (divided)
- 2 garlic cloves (crushed)
- 2 sprigs fresh rosemary or thyme
- 1 medium shallot (minced)
- 1/2 cup dry red wine
- 1 cup beef or chicken broth
Instructions:
Prepare the Steak
- Pat the steak dry with paper towels. Season generously with kosher salt and black pepper on all sides.
Render the Fat
- Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat and add neutral oil.
- Hold the steak upright with tongs to render the fat cap for 1-2 minutes until golden and crisp.
Sear the Steak
- Lay the steak flat in the skillet. Cook undisturbed for 3-4 minutes until a deep, golden-brown crust forms. Flip and sear the other side for another 2-3 minutes.
Butter Basting
- Add 1 tbsp butter, crushed garlic, and rosemary to the skillet. Spoon the melted butter over the steak to baste it for about 1 minute.
Finish in the Oven
- Transfer the skillet to a preheated 375°F oven. Cook for 5-7 minutes, or until the internal temperature reaches 130°F for medium-rare. Remove the steak and let it rest on a cutting board for 5-10 minutes.
Make the Red Wine Pan Sauce
- Discard excess fat from the skillet, leaving about 1 tbsp of drippings. Over medium heat, sauté minced shallots for 1 minute.
- Deglaze the pan with red wine, scraping up browned bits, and reduce the liquid until “au sec”, which means almost dry. Add broth and simmer until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and whisk in 1 tbsp cold butter for a velvety finish. Adjust seasoning with salt and pepper.
Slice and Serve
- Slice the steak against the grain into thick slices. Drizzle with the red wine pan sauce and garnish.
Seared Strip Steak with Red Wine Pan Sauce
Ingredients
- 1 thick-cut NY strip steak at least 1.5 inches thick
- Kosher salt and freshly ground black pepper
- 2 tbsp neutral oil vegetable or canola
- 2 tbsp unsalted butter divided
- 2 garlic cloves crushed
- 2 sprigs fresh rosemary or thyme
- 1 medium shallot minced
- 1/2 cup dry red wine
- 1 cup beef or chicken broth
Instructions
Prepare the Steak
- Pat the steak dry with paper towels. Season generously with kosher salt and black pepper on all sides. If
Render the Fat
- Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat and add neutral oil.
- Hold the steak upright with tongs to render the fat cap for 1-2 minutes until golden and crisp.
Sear the Steak
- Lay the steak flat in the skillet. Cook undisturbed for 3-4 minutes until a deep, golden-brown crust forms. Flip and sear the other side for another 2-3 minutes.
Butter Basting
- Add 1 tbsp butter, crushed garlic, and rosemary to the skillet. Spoon the melted butter over the steak to baste it for about 1 minute.
Finish in the Oven
- Transfer the skillet to a preheated 375°F oven. Cook for 5-7 minutes, or until the internal temperature reaches 130°F for medium-rare. Remove the steak and let it rest on a cutting board for 5-10 minutes.
Make the Red Wine Pan Sauce
- Discard excess fat from the skillet, leaving about 1 tbsp of drippings. Over medium heat, sauté minced shallots for 1 minute.
- Deglaze the pan with red wine, scraping up browned bits, and reduce the liquid until “au sec”, which means almost dry. Add broth and simmer until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and whisk in 1 tbsp cold butter for a velvety finish. Adjust seasoning with salt and pepper.
Slice and Serve
- Slice the steak against the grain into thick slices. Drizzle with the red wine pan sauce and garnish.
What to Serve with Steak:
Pair your steak with roasted vegetables, creamy mashed potatoes, or a crisp green salad for a balanced and satisfying meal.
Tried This Recipe? Share Your Feedback!
I’d love to hear how your steak turned out! Tag me @flavorsbyalessandra on Instagram, and don’t forget to leave a comment below. Happy cooking! 🥩✨
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