Steak With Red Wine Butter Recipes

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EASY GRILLED STEAK WITH RED WINE BUTTER



Easy Grilled Steak with Red Wine Butter image

Few meals satisfy like a good steak. And few things will ruin a good steak quicker than an over-the-top, heavy sauce. That's why it's best...

Provided by David Zinczenko and Matt Goulding

Categories     Dinner

Number Of Ingredients 12

1 cup dry red wine
1 shallot
minced
4 Tbsp butter
softened
1 tsp chopped fresh rosemary
Black pepper to taste
Salt to taste
4 steaks (flank
sirloin
skirt
or filet; 6 oz each)

Steps:

  • Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 tablespoons (it will have a thick, syrupy consistency). Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper. Once fully incorporated, spoon the butter onto a large piece of plastic wrap. Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use. Preheat a grill, stovetop grill pan, or cast-iron skillet. Season the steaks with salt and pepper and cook until medium-rare (about 8 minutes total for skirt and flank and 10 to 12 minutes for the sirloin and filet). Remove the steaks and slice a coin of the butter over the top of each.

Nutrition Facts : Calories 390

NY STRIP STEAK WITH RED WINE-ROSEMARY BUTTER



NY Strip Steak with Red Wine-Rosemary Butter image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 cup dry red wine
1 sprig fresh rosemary, plus 2 teaspoons chopped
2 sticks unsalted butter, at room temperature
1 teaspoon kosher salt
3 tablespoons olive oil, plus more for drizzling
1 tablespoon finely chopped fresh rosemary
1 tablespoon kosher salt
2 cloves garlic, minced
Four 6-ounce boneless NY strip steaks
2 lemons, halved

Steps:

  • For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Let cool to room temperature before removing and discarding the rosemary sprig. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine. Add the wine syrup and process until fully integrated, about 1 minute. Set aside.
  • For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes. Remove the steaks to a plate and let rest for 10 minutes.
  • Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes.
  • To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.

STEAK WITH RED WINE COMPOUND BUTTER



Steak with Red Wine Compound Butter image

Elevate your favorite grilled steak with a deliciously easy, and elegant red wine reduction butter sauce recipe. This compound butter takes a few minutes to prep ahead of time and transforms your favorite red meat recipes into a fancy and flavorful dish.

Provided by Bon Appeteach

Categories     Main Dishes

Time 1h

Number Of Ingredients 6

2 Sticks of Butter (softened at room temp)
2 Garlic Cloves (minced)
1/4 cup Red Wine
2 tbsp. Minced Chives
1 tbsp. Minced Parsley
Salt & Pepper

Steps:

  • Begin by heating the red wine on medium high heat and bring to a boil, then reduce it to low. Let the wine reduce down so the flavor is concentrated. This should take about 10 minutes or so. Allow it to cool an additional 10 minutes before adding to the butter mixture.
  • In a bowl, combine the other ingredients and then using a hand mixer, stand mixer, or food processor incorporate the red wine. I do not recommend mixing the wine in by hand or it could leave a small amount of residue (some remaining liquid on the top).
  • Place the butter mixture onto a rectangle of parchment or plastic wrap. Roll into a log and twist the sides closed. Freeze for 30 minutes or until needed.
  • Prepare your steak as desired and remove from the heat. Add a pad of the red wine compound butter over the top of the meat while it rests, lightly tented with foil and then serve.

Nutrition Facts : ServingSize 1 tbsp., Calories 4 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1 g

SHELL STEAKS WITH RED WINE BUTTER



Shell Steaks with Red Wine Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 13

8 tablespoons unsalted butter, softened
3 cloves garlic, minced
1 shallot, minced
1 teaspoon coriander seeds, cracked
1/2 teaspoon black peppercorns, cracked
1/2 cup ruby port
1/2 cup red wine
2 teaspoons red wine vinegar
2 tablespoons minced fresh flat-leaf parsley
1 1/2 teaspoons kosher salt, plus additional for seasoning
Vegetable oil, for grill
4 (10 to 12-ounce) shell steaks (also called club steak or New York steak), about 1 1/4 inches thick
Freshly ground black pepper

Steps:

  • Melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool.
  • Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed.
  • Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm.
  • Prepare an outdoor grill with a high fire.
  • Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 125 degrees F for rare; 125 degrees F to 130 degrees F for medium-rare; or 130 degrees F to 135 degrees F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter.

SALMON STEAKS WITH RED-WINE BUTTER



Salmon Steaks with Red-Wine Butter image

Categories     Broil     Orange     Salmon     Red Wine     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 cup full-bodied dry red wine such as Côtes du Rhône
1/3 cup finely chopped shallots (3 to 4)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 teaspoon tomato paste
1 Turkish or 1/2 California bay leaf
1 teaspoon finely grated fresh orange zest
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
4 (1-inch-thick) salmon steaks (each about 1/2 lb)
2 tablespoons olive oil

Steps:

  • Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
  • Preheat broiler. Line rack of a broiler pan with foil.
  • Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
  • Top each steak with 1 to 2 tablespoons red-wine butter.

SHELL STEAKS WITH RED WINE BUTTER



Shell Steaks With Red Wine Butter image

Make and share this Shell Steaks With Red Wine Butter recipe from Food.com.

Provided by ElizabethKnicely

Categories     Steak

Time 2h50m

Yield 4 steaks, 4-6 serving(s)

Number Of Ingredients 12

8 tablespoons unsalted butter, softened
3 garlic cloves, minced
1 shallot, minced
1 teaspoon coriander seed, cracked
1/2 teaspoon black peppercorns, cracked
1/2 cup ruby port
1/2 cup red wine
2 teaspoons red wine vinegar
2 tablespoons kosher salt, plus additonal kosher salt for seasoning
vegetable oil, for grilling
4 (10 -12 ounce) shell steaks, about 1 1/4-inches thick (also called club steak or New York steak)
fresh ground black pepper

Steps:

  • Melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seed and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool.
  • Beat the remaning butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed.
  • Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll in up to make a 1-inch-wider log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm.
  • Prepare an outdoor grill with a high fire.
  • Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120°F to 125°F for rare; 125°F to 130°F for medium-rare; or 130°F to 135°F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter.
  • COOK'S NOTE:.
  • Any leftover butter can be frozen and used with lamb and pork.

Nutrition Facts : Calories 285.5, Fat 23.1, SaturatedFat 14.6, Cholesterol 61.1, Sodium 3496.6, Carbohydrate 6.9, Fiber 0.3, Sugar 2.5, Protein 0.7

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