Balsamic Red Wine Reduction Steak Sauce Recipe
Balsamic Red Wine Reduction Steak Sauce Recipe
Cooking with wine is fun! It adds a nice flavor boost to your food and whatever you don’t cook with is great with the dish. Try our Balsamic Red Wine Reduction Steak Sauce. It adds a refined flavor to your steak and also works well on other meat dishes as well.
- Author
- Lake Geneva Country Meats
- Prep Time
- 5 minutes
- Servings
- 3-4 Servings
Ingredients
- 4 LGCM Steaks (choose your favorite; in the video)
- 1/2 cup Dry Red Wine (we took a flavorful Top Butt and cut in into portions)
- 1 tsp Balsamic Vinegar (we used Zinfandel)
- 1 tsp Honey (but choose your favorite to go with your meal)
- 2 tsp Butter
- 2 tsp Olive Oil
- Salt
- Pepper
Directions
- Season steak with Olive Oil, Salt, and Pepper. Place 1 tsp. of butter in a hot pan, and as soon as the butter starts to melt, add the steak to the pan.
- Pan sear the steak for approximately 5-6 minutes on each side or until your desired doneness. Remove from pan and let your steak rest as you prepare your sauce.
- In the same pan you pan seared your steak in, add red wine, balsamic vinegar, and honey. Bring the mixture to a boil for about 10 minutes, or until it reduces by half.
- Remove from heat, or leave on low and add 1 tsp of butter and stire in.
- Place on steak and enjoy!