Sunday, January 23, 2011

Grilled Strip Steaks with Rosemary Red Wine Reduction

This is a great recipe for entertaining because you can make the reduction earlier in the day and then warm it and add the butter just prior to serving. If the sauce becomes bitter, it is probably just reduced too much. Try adding a little more beef broth. This is a great accompaniment to any type of steak. I read recently that when you add rosemary to grilled steak, it helps negate the carcinogens brought out by cooking meat at a high temperature. Not sure if using rosemary in a sauce helps, but it certainly can't hurt, and it tastes great!

Please ignore the lame photo. We had guests over for dinner so I was trying to speed things up. I totally forgot to add the reduction sauce before taking the use your imagination on this one! (Also, you may have noticed that we are paleo+wine, so we're okay with the wine in this recipe. If you aren't, you can try substituting another liquid, but I don't know how that will work out.)

Recipe adapted from

Serves 6.

6 strip steaks
2 cups red wine
1/2 cup pan drippings or beef broth (I used broth)
1/3 cup finely chopped shallots
4-6 sprigs fresh rosemary
1/2 cup cold grass-fed butter, cut into pieces
sea salt
freshly ground black pepper

  1. Place wine, broth, shallots, and rosemary in a medium saucepan. Bring to a rolling boil over medium to medium-high heat. Reduce heat to medium-low and simmer until liquid is reduced to 1/2 cup, about 20 minutes. Taste the sauce. If it is bitter, add in a little more broth.
  2. Remove rosemary and whisk in butter. Season with salt and pepper.
  3. In the meantime, prepare steaks using your favorite method.
  4. To serve, transfer reduction to a small pitcher and serve with steaks. Great served with slow-roasted pesto tomatoes.

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