Zinfandel
Originally from Croatia, Zinfandel is now best known as a California grape. It’s full bodied, high alcohol and packed with big fruit flavors.
Balsamic Red Wine Reduction Steak Sauce Recipe
View more Beef Recipes
Prep Time
5 min
Total Time
20 min
Yield
3-4 Servings
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.
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!
