Pan-seared Steak With Red-wine-and-rosemary Sauce

Pan-seared Steak With Red-wine-and-rosemary Sauce
Servings: 4 Prep 15 mins Cook 23 mins to 31 mins


  • 4 strip steaks (10 to 12 ounces each, 1 inch thick)
  • 1/2 teaspoon salt
  • 1 tablespoon cracked black pepper
  • 3 tablespoons olive oil
  • 1/4 cup chopped onion
  • 2 tablespoons fresh rosemary
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups dry red wine
  • 1 cup canned condensed beef broth
  • 1/2 teaspoon dark-brown sugar

Make It

1. Season steaks with salt. Press cracked pepper into the surfaces of the steaks.

2. Heat the oil in a large heavy skillet over high heat until smoking. Add the steaks. Lower the heat to medium. Cook the steaks to desired doneness, turning once, about 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8 minutes per side for well done. Remove the steaks to a warm platter and keep warm.

3. Add onion to skillet. Cook until browned, stirring often, about 2 minutes. Add half of the rosemary leaves and half of garlic; cook, stirring, for 20 seconds. Add wine. Increase heat to high; boil vigorously for 2 minutes.

4. Add beef broth, sugar and any juices that have collected on steak platter. Boil for about 10 minutes more or until liquid is reduced by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks; serve. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 610, Fat, total (g): 30, chol. (mg): 159, carb. (g): 5, pro. (g): 62, sodium (mg): 831, Percent Daily Values are based on a 2,000 calorie diet.