Seared Strip Steak with Red Wine Pan Sauce

Sliced medium-rare steak with a brown sear, arranged on a white plate. The meat is juicy and topped with a light drizzle of sauce, showcasing a pink interior. The plate rests on a wooden table.

4 from 1 vote

Seared Strip Steak with Red Wine Pan Sauce

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! 🥩✨

Prep Time10

Cook Time15

Course: dinner

Cuisine: American, French

Keyword: 30 min meal, cooking tips, pan sauce, red wine, steak, steak recipe

Servings:

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.

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