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Meat Steak Quick Dinner French Classic

A good steak starts with the right pan. With a frying pan without non-stick coating you get that beautiful, golden-brown crust that makes the meat so flavorful. The pan gets very hot, the meat sears, and the browned bits on the bottom form the base for a rich red wine sauce. That's cooking as it should be: pure, no fuss, maximum flavor.

x_ckl_recipe_markerSteak with red wine sauce and rosemary Juicy steak with a deep red wine sauce. Perfect for a midweek treat or a cozy dinner with friends. How to make steak with red wine sauce and rosemary? Main course French 2 people 35 min 5 min 50 min

Take the steak out of the fridge 30 minutes before cooking so it reaches room temperature. Pat it dry with paper towels and season generously with salt and pepper.
Heat the frying pan over high heat until it's very hot. Add a pat of butter together with a splash of oil and wait until the butter browns but doesn't burn.
Place the steak in the pan and cook 2 minutes per side for medium-rare, or 3 minutes per side for medium. Don't press on the meat. While cooking, add the garlic and rosemary to the pan and spoon the butter regularly over the steak.
Remove the steak from the pan and place it on a cutting board. Loosely cover with aluminum foil and let rest for 5 minutes.
Turn the heat down a bit. Discard the garlic if it has darkened too much. Deglaze the pan with the red wine and scrape up all the browned bits with a wooden spoon. Let the wine reduce for 2 minutes.
Add the beef stock and let the sauce simmer for another 3 to 4 minutes until it has slightly thickened. Stir in a knob of cold butter for a nice gloss. Taste and season with salt and pepper.
Slice the steak if you like, place on a plate and pour the warm red wine sauce over it. Serve immediately and enjoy.

Meat Steak Quick Dinner French Classic 2 steaks (about 150-180 g each) Salt and freshly ground black pepper 1 tbsp olive oil 2 pats of butter (use separately) 2 garlic cloves, crushed 2 sprigs of fresh rosemary 100 ml red wine (full-bodied, e.g., a Merlot) 100 ml beef stock Frying pan (without non-stick coating) Wooden spoon Cutting board Sharp knife Paper towels Aluminum foil Frying pan without Non-stick coating frying-pan-without-non-stick-coating Meat Knife meat-knife Chopping Board chopping-board dinner plates dinner-plates Beka Frying pan Maestro stainless steel Ø 20 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Entrecôte met kruidenboter en geroosterde knoflookchampignons foodies-entrecote-met-kruidenboter-en-geroosterde-knoflookchampignons Entrecôte with herb butter and roasted garlic foodies-entrecote-met-kruidenboter-en-geroosterde-knoflook Juicy entrecôte with herb butter foodies-sappige-entrecote-met-kruidenboter Hunter's schnitzel with mushroom cream sauce foodies-jagerschnitzel-met-champignonroomsaus

Recipe

Steak with red wine sauce and rosemary

Juicy steak with a deep red wine sauce. Perfect for a midweek treat or a cozy dinner with friends.

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

Preparation time	35 min
Stiffen up min.	5 min
Total	50 min

Equipment

Frying pan (without non-stick coating)
Wooden spoon
Cutting board
Sharp knife
Paper towels
Aluminum foil

Ingredients

2 steaks (about 150-180 g each)
Salt and freshly ground black pepper
1 tbsp olive oil
2 pats of butter (use separately)
2 garlic cloves, crushed
2 sprigs of fresh rosemary
100 ml red wine (full-bodied, e.g., a Merlot)
100 ml beef stock

How to make steak with red wine sauce and rosemary?

Take the steak out of the fridge 30 minutes before cooking so it reaches room temperature. Pat it dry with paper towels and season generously with salt and pepper.
Heat the frying pan over high heat until it's very hot. Add a pat of butter together with a splash of oil and wait until the butter browns but doesn't burn.
Place the steak in the pan and cook 2 minutes per side for medium-rare, or 3 minutes per side for medium. Don't press on the meat. While cooking, add the garlic and rosemary to the pan and spoon the butter regularly over the steak.
Remove the steak from the pan and place it on a cutting board. Loosely cover with aluminum foil and let rest for 5 minutes.
Turn the heat down a bit. Discard the garlic if it has darkened too much. Deglaze the pan with the red wine and scrape up all the browned bits with a wooden spoon. Let the wine reduce for 2 minutes.
Add the beef stock and let the sauce simmer for another 3 to 4 minutes until it has slightly thickened. Stir in a knob of cold butter for a nice gloss. Taste and season with salt and pepper.
Slice the steak if you like, place on a plate and pour the warm red wine sauce over it. Serve immediately and enjoy.

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The key to a perfect steak is heat and patience. A blazing-hot pan gives that crispy crust, while the resting time ensures the juices redistribute through the meat. Never cut immediately after cooking, because you'll lose all that good juice. Waiting a bit always pays off.

Serve this dish with crispy fries, a simple green salad or roasted potatoes. A glass of the same red wine you used in the sauce completes the meal. That way a regular midweek evening becomes a tasty moment to enjoy.