We have been asked from time to time what to do with leftover wine. First reaction is, “What’s that?” After a moment of laughter, the conversation usually goes towards steak and a red wine reduction. This recipe for a red wine reduction is the great way for wine lovers to use up wine from the night before or as an excuse to uncork a new bottle and have a glass while cooking.
Half a cup of wine can be reduced into a rich sauce for two. This recipe is pretty simple and easy to make but you can always play with it and add your own special twist. Think of this as the foundation of red wine reductions. Drizzle it over a New York Strip, pork chops, or to bring those braised short ribs up a notch. Looking to impress with dinner? This recipe is a winner!
To go with our reduction, and because we love steak, we’re going to make a Rosemary Butter Basted New York Strip Steak.
Everyone knows that steak pairs well with Cabernet Sauvignon. It’s the people pleaser of red wines. There are a huge number of California cabernets available, and they usually have a very balanced flavor that’s perfect for beginners. California Cabernets have a high acidity that cuts through fatty and umami foods really well, providing a quality that’s absolutely splendid with a good steak. It’s an obvious choice and a good one, but it’s not what we’re pairing with it.
We’re going with a 2016 Cotes du Cruz Rouge with this steak. It’s a balanced and elegant red blend of 50% Grenache, 30% Syrah, and 20% Mourvedre that just sings. Its medium-length finish and well-integrated tannins and oak gives it that something special needed to make it memorable in pairing.
Yes, the friend you have over might say, “You know this would go well with a Cabernet.” He isn’t wrong, but we would like to encourage exploration beyond the norm.
½ teaspoon cracked pepper
1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
4 tablespoons salted butter
2 sprigs fresh rosemary
½ teaspoon coarse salt
Red Wine Reduction -
¼ cup shallots, minced
½ cup red wine (pour yourself a glass while you’re at it)
½ cup beef stock
2 tablespoons butter
1 tablespoon rosemary, chopped
Coat steaks with spray, then season with pepper. Preheat large, nonstick sauté pan or cast iron skillet on medium-high 2–3 minutes. Place steaks in pan; listen to that beautiful sizzle, dance a happy food dance, and sear 2–3 minutes on each side, or until you get that gorgeous brown from the Maillard reaction.
Remove steaks from pan; reduce heat to medium.
Add butter, rosemary (and garlic if you’re into that) to pan; cook 1 minute.
Move rosemary to the edge of the pan; return steaks to pan and place the rosemary on top of them; cook 3–5 minutes on each side and until you reach your desired doneness. You should be basting the steaks with butter mixture by spooning the pan butter over the top of the steaks with rosemary sprigs.
Remove steaks from pan; let stand 5 minutes before serving. Brush steaks with remaining butter mixture from pan; sprinkle, from a couple feet up with salt. Serve.
Pro Tip: 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). USDA recommends an internal temperature of 145°F, but we’ll leave that up to you.
Red Wine Reduction -
In a saute pan, over medium high heat, add enough cooking spray to coat the pan.
Add the shallots and cook until translucent.
Add the red wine and the stock and reduce by half. If you want a smoother sauce, you can strain the shallots out at this point, but there’s no harm in leaving them in.
Add the butter and chopped rosemary.
Simmer and stir.