Prepare your next steak with a dry red wine reduction.
Like steak and potatoes, steak and wine go hand in glove. Whether a steak is marinated in red wine or paired with it at the dinner table, the combination of wine and steak is a palate pleaser. In addition to these options, you may pan sear steaks with dry red wine for a unique dining experience. If you enjoy red meat and a fine glass of cabernet sauvignon, then searing meat with wine is an option you may want to try.
Instructions
1. Remove steaks from the refrigerator 30 minutes prior to cooking. Pat steaks dry with paper towels until no moisture remains. Set aside.
2. Heat 2 tbsp. f olive oil over medium-high heat in a large skillet or frying pan. Move steaks around the pan with a pair of tongs to prevent them from sticking. Cook approximately six minutes on each side. Insert a meat thermometer into the filets until the internal temperature of the meat reaches 120 degrees Fahrenheit for a rare steak, 125 degrees Fahrenheit for medium rare or 135 degrees Fahrenheit for medium, depending on how you prefer your steak.
3. Remove filets from heat and place into a pan while you prepare the wine sauce. Cover the pan with foil.
4. Pour 1/2 cup dry red wine, such as cabernet sauvignon, pinot noir, chianti or any other type of dry red wine you prefer, into the skillet in which you just cooked the filets. Cook over medium high heat until the wine reaches a boil. Boil liquid mixture until it reduces to about 1/3 cup in volume. Stir 2 tbsp. butter into the red wine mixture until it is dissolved.
5. Remove foil from pan and pour liquid mixture over filets. Serve steaks. Place remaining wine in bottle on table.
Tags: degrees Fahrenheit, cabernet sauvignon, degrees , Fahrenheit medium, liquid mixture, , steaks with