Steak with Port Wine Sauce turns an everyday steak into an up-scale restaurant style steak with very little effort.
Whether you’re having company over or spending date night at home, this easy port wine sauce is a sure fire way to step up your steak game. With just a few ingredients, mainly a nice port wine, this sauce whips up while the steaks are resting. It’s rich, decadent and makes you feel like you’re dining at your favorite five star restaurant.
Ingredients in Steak with Port Wine Sauce
- Steak – Thick cut New York Loin steak is my favorite.
- Port Wine – You’ll want a nice port wine for this recipe, don’t use the tawny port.
- Beef Broth – Better than Bouillon is what I use.
- Cornstarch – This makes for a nice silky sauce.
- Butter – Real butter is the best.
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Steak with Port Wine Sauce
OUT WEST: Food & Lifestylehttp://www.outwestlifestyle.com Steak with Port Wine Sauce turns an everyday steak into an up-scale restaurant style steak with very little effort.
Ingredients
Choose your cooking method: Grilled or Pan Seared
Grilled Steak
- 2 1 lb. each Tri Tip or New York steaks
- salt and pepper
- 1 tbsp. olive oil
Pan Seared Steak
- 2 1 lb. each Trip Tip or New York steaks
- salt and pepper
- 6 tbsp. butter
- 1 sprig fresh rosemary
Port Wine Sauce
- 1 cup port wine
- ½ cup beef broth
- 1 tbsp. cornstarch
- 1 tbsp. butter
- 2 tbsp. drippings from steak
Instructions
Grilled Steak Method:
- Season steaks generously with salt and pepper, drizzle with olive oil
- Let rest at room temp until grill is ready
- Grill steaks until desired doneness (I like mine medium rare 135 degrees)
- When done, let rest under a sheet of foil
- Collect drippings
- Make the port wine sauce
Pan Seared Steak Method:
- Season steaks generously with salt and pepper and let sit until they come to room temperature.
- Heat a cast iron pan over high heat until smoking hot.
- Place steaks in hot pan and let sear without moving for 1-2 minutes, then flip, add butter and rosemary sprig and transfer pan to pre-heated oven.
- Continue to cook another few minutes until internal temperature reads 135 degrees. Remove from oven. Place steaks on a plate and cover with foil to rest.
- Make the port wine sauce.
Port Wine Sauce
- In a small sauce pan over medium heat, bring port wine and drippings to a simmer.
- Combine beef broth and cornstarch in small dish and mix well. Slowly whisk mixture in to port wine.
- Simmer on medium high until thickened, add butter and remove from heat.
- Season with salt and pepper to taste
