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Steak with Wine Sauce

Hisako Ray
A fast, easy way to cook steak

This recipe takes a shortcut by forgoing the usual salt and sit preparation. Using red wine to make the gravy ensures that all the burnt-on flavor from the pan is enjoyed.


  • 2 steaks (New York, tenderloin or sirloin)
  • 1 tablespoon butter
  • garlic salt
  • pepper
  • about 1/2 cup red wine


  1. Heat an 8 inch steel pan over medium-high heat (use high heat for an iron skillet) until it just starts to smoke.
  2. Add butter to the pan and let it melt completely over the pan.
  3. Place steaks in pan. Sprinkle garlic salt and pepper, about 1/8 teaspoon garlic salt for each steak (or to your taste).
  4. Allow the steaks to brown on one side, then reduce the heat to medium-low. Cook for a few minutes.
  5. Flip the steaks over to cook the other side and increase heat to medium-high. Sprinkle garlic salt and pepper.
  6. After the other side browns nicely, reduce the heat to medium-low. Cook for a few more minutes or until the inside temperature is 145°F/63°C for medium well doneness (For rare: 125°F/52°C, medium rare: 133°F/56°C, medium: 138°F/59°C, or well done: 155°F/68°C). Remove steaks from pan.
  7. While the pan is still hot, pour enough red wine into the pan to cover it, about 1/2 cup. Stir wine and scrape the browned bits from the pan.
  8. After the wine has reduced by a third, pour the wine sauce over the steaks and serve.
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