Pan Seared Strip Steaks with Red Wine Sauce recipe provided by the Certified Angus Beef® brand.

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Pan Seared Strip Steaks with Red Wine Sauce

Serves 4
Cuisine: American
Category: Steaks
This technique for a classic pan sauce adds a punch of flavor to your favorite steak. Make this easy recipe with simple ingredients for a classic weekend dinner your family will love.
Prep Time
10 mins
Other Time
Cook Time
30 mins
Total Time
40 mins
  • 4 Certified Angus Beef ® strip steaks, cut 1 1/4 to 1 1/2 inch thick
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons fresh cracked pepper
  • 1 tablespoon canola oil
  • 1 small shallot, finely minced
  • 2 cloves garlic, finely minced
  • 3/4 cup red wine
  • 1 tablespoon Dijon mustard
  • 3 tablespoons unsalted butter, cubed
  1. Preheat oven to 325°F. Season steaks with salt and pepper. Heat a large stainless steel skillet over medium-high heat and add canola oil.
  2. Working in batches of two, sear steaks 2 to 3 minutes per side until a dark brown crust develops. Place steaks on a sheet pan fitted with a wire rack, finish in oven 10 minutes or until steaks reach an internal temperature of 125°F for medium rare. Important: you’ll want to create your sauce while steaks finish cooking, so jump to the next steps.
  3. Heat the skillet over medium heat (do not wipe out skillet), add shallot and garlic to pan, sauté 2 to 3 minutes or until fragrant. Deglaze pan with red wine, making sure to scrape up any browned bits remaining from steaks. Bring to a boil and reduce to a rapid simmer then whisk in Dijon mustard. Reduce wine by half (about 10 minutes) then turn heat to lowest setting. Add cold butter 1-tablespoon at a time while constantly whisking to emulsify.
  4. Allow steaks to rest 5 to 10 minutes before serving with red wine sauce.
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