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Steak with red wine reduction is the perfect combination of sweet and savory. A simple and delicious red wine reduction sends the natural flavors of the steak over the top!
Created by Autumn Maring 
Cook Time: 25 m 
Total Time: 25 m
Serves: 2
  • 2 12 ounce, top sirloin steaks (or ribeye)
  • 1/2 cup beef broth
  • 1 teaspoon brown sugar, packed
  • 1/2 cup red wine
  • 1 shallot, minced
  • 6 tablespoons butter, divided
  • 2 sprigs of thyme
  • 1 tablespoon vegetable oil
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1/4 teaspoon fresh thyme, minced
  1. Pat steak with a paper towel to remove excess moisture.
  2. Season both sides of steak with salt and pepper.
  3. Heat oil in cast iron skillet over medium-high heat.
  4. Add steak, two springs of thyme and 2 tablespoons butter and cook until well browned (about 3-5 minutes).
  5. Flip steak and repeat with the opposite side.
  6. Using tongs, sear the sides of the steak.
  7. Transfer to plate and tent loosely with foil.
  8. Add 1 tablespoon of butter to the empty skillet and melt over medium-high heat.
  9. Add shallot and cook until fragrent and soft, approoximately 3 minutes
  10. Add wine and brown sugar, simmer until reduced, approximately 3 minutes.
  11. Add broth and simmer until the mixture is reduced by 1/2, approximately 5 minutes.
  12. Remove from heat.
  13. Add in butter and minced thyme, mix well and set aside.
  14. Slice steak into 1/4 inch slices. Place on serving dish and cover with red wine sauce.
  15. Serve immediately.