Steak with Port Wine Sauce
OUT WEST: Food & Lifestylewww.outwestlifestyle.com Steak with Port Wine Sauce turns an everyday steak into an up-scale restaurant style steak with very little effort.
Servings: 4
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