Strip Steak With Rosemary Red Wine Sauce

Total Time
45mins
Prep 15 mins
Cook 30 mins

I got this recipe from Family Circle Magazine and loved it! The only thing I do differently is marinate the steaks in red wine over night with a little meat tenderizer. At the end, to thicken up the sauce, I add about 1/2 teaspoon of cornstarch in the last minute of boiling the sauce.

Ingredients Nutrition

Directions

  1. Season steaks with salt.
  2. Press pepper on surfaces.
  3. Heat oil in large heavy skillet over high heat.
  4. Add steaks.
  5. Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done.
  6. Remove to warm platter; keep steaks warm.
  7. Add onion to skillet; cook until browned, stirring, 2 minutes.
  8. Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
  9. Add wine.
  10. Increase heat to high; boil vigorously 2 minutes.
  11. Add broth, sugar and meat juices that have collected on platter.
  12. Boil 10 minutes or until liquid is reduced by half, about 1 cup.
  13. Add remaining rosemary and garlic.
  14. Pour over steaks and serve.
Most Helpful

5 5

We loved it!!! We're trying new recipes as we adjust to my husband's ever-growing food allergies. This hit the spot! We served it with herb-seasoned potato wedges and green beans, and it will be a recipe we pull out for when we want to make something special without spending way too much.

5 5

This was amazing. It was like a dish served at a restaurant!!! So elegant, savory, and perfect!!! Thanks so much for sharing. I personally don't care for gravy on my steak, so I recommend against the cornstarch - I didn't use it, and I thought that the juice/sauce was perfect.