Red Wine Glazed Steak with Herb Butter

This is steakhouse energy at home.
Glossy red wine reduction. Perfectly seared crust. A slow-melting square of herb butter sliding over the top like it owns the place.

It’s rich. It’s dramatic. It’s the kind of dish that makes silence fall at the table.

Let’s build it properly.

🥩 Ingredients (Serves 2–3)

For the Steak:

• 2 ribeye or striploin steaks (300–350g each, 1.5-inch thick)

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• ½ teaspoon freshly cracked black pepper

For the Red Wine Glaze:

• 1 cup dry red wine (Cabernet Sauvignon or Merlot)

• 1 small shallot, finely minced

• 1 clove garlic, minced

• 1 teaspoon fresh rosemary, chopped

• 1 teaspoon fresh thyme leaves

• 1 tablespoon balsamic vinegar

• 1 teaspoon brown sugar (optional)

• 1 tablespoon cold butter (to finish)

For the Herb Butter:

• 4 tablespoons unsalted butter (softened)

• 1 teaspoon chopped parsley

• ½ teaspoon chopped rosemary

• ½ teaspoon lemon zest

• Pinch of salt

🔥 Step 1: Prepare the Herb Butter

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1. Mix softened butter with parsley, rosemary, lemon zest, and salt.

2. Transfer onto parchment paper.

3. Roll into a tight log.

4. Refrigerate for at least 30 minutes.

Why this matters: cold butter melts slowly over hot steak, creating a natural sauce.

🥩 Step 2: Bring Steak to Room Temperature

Remove steaks from fridge 30–40 minutes before cooking.

Pat dry thoroughly. Moisture is the enemy of crust.

Season generously with salt and pepper on both sides.

🔥 Step 3: Sear Like a Pro

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Heat a cast iron skillet over high heat until very hot.

1. Add olive oil.

2. Place steak down and do not move for 3–4 minutes.

3. Flip and cook another 3–4 minutes.

4. Lower heat slightly.

5. Add a knob of butter and spoon melted butter over steak for 1–2 minutes.

Internal temperatures:

• Rare: 50°C / 122°F

• Medium rare: 54–57°C / 130–135°F

• Medium: 60°C / 140°F

Rest steak 8–10 minutes before slicing.

This is non-negotiable.

🍷 Step 4: Build the Red Wine Reduction

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In the same pan (leave those brown bits):

1. Add shallots and cook 1 minute.

2. Add garlic and herbs.

3. Pour in red wine.

4. Simmer on medium heat for 8–10 minutes until reduced by half.

5. Stir in balsamic vinegar.

6. Optional: add brown sugar for balance.

7. Turn off heat and whisk in cold butter.

The sauce should be glossy, slightly thick, and intensely aromatic.

🍽 Step 5: Plate for Maximum Impact

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Slice steak against the grain.

Spoon red wine glaze over the meat.

Place a thick slice of herb butter on top. Let it melt naturally.

Finish with:

• Cracked black pepper

• Flaky sea salt

• Fresh rosemary sprig (optional flex)

🧠 Flavor Structure

This dish works because of balance:

• Umami depth from seared crust

• Acidity from red wine and balsamic

• Fat richness from butter

• Herbal brightness from rosemary and thyme

The butter softens the wine’s sharp edges. The reduction intensifies beef flavor. Everything layers.

🥔 Perfect Side Pairings

• Garlic mashed potatoes

• Roasted asparagus

• Creamy polenta

• Buttered mushrooms

• Crusty sourdough bread

Drink pairing: same wine used in the sauce. Always cook with wine you’d actually drink.

⚠️ Common Mistakes

• Cooking cold steak

• Flipping too often

• Not letting it rest

• Burning garlic in sauce

• Over-reducing wine until bitter

Control heat. Respect timing.

🧊 Storage & Reheat

Best eaten immediately.

If storing:

• Refrigerate up to 2 days.

• Reheat gently in skillet with splash of beef stock.

• Avoid microwave (kills texture).

🔥 Optional Upgrades

• Add crushed black peppercorns for a peppercorn variation.

• Stir in beef stock for deeper reduction.

• Finish sauce with a splash of cognac.

• Add sautéed mushrooms into the glaze.

Final Word

This isn’t everyday food.
This is “celebrate something” food.

Rich, glossy, dramatic, perfectly balanced.

Cut into it and watch that juice run. Let the butter melt slowly. Spoon the wine glaze like it’s luxury.

That’s how steak is supposed to be done.