Indulge in Decadence: Strip Steak with Luxurious Red Wine Cream Sauce

There’s something undeniably elegant about a perfectly cooked strip steak, especially when draped in a rich, velvety red wine cream sauce. This recipe elevates a classic steak dinner into an unforgettable culinary experience. Whether you’re celebrating a special occasion or simply craving a restaurant-quality meal at home, this strip steak with red wine cream sauce is guaranteed to impress.

This comprehensive guide will walk you through each step, from selecting the perfect cut of meat to mastering the art of the sauce. We’ll cover everything you need to know to achieve steakhouse perfection in your own kitchen.

## Why This Recipe Works

* **Flavor Symphony:** The robust flavor of the strip steak is beautifully complemented by the complex notes of the red wine cream sauce. The sauce’s richness enhances the steak’s natural umami, creating a harmonious balance of flavors.
* **Perfect Texture:** The sear on the steak creates a delightful crust, while the inside remains tender and juicy. The creamy sauce adds a lusciousness that ties everything together.
* **Impressive Yet Achievable:** While this dish looks and tastes sophisticated, it’s surprisingly easy to make with the right techniques and instructions. We break down each step to ensure success, even for novice cooks.
* **Customizable:** The recipe can be easily adapted to suit your preferences. You can adjust the intensity of the sauce by using different types of red wine or adding other herbs and spices.

## Ingredients You’ll Need

### For the Steak:

* **Strip Steaks:** Two 8-10 ounce strip steaks, about 1-inch thick. Look for well-marbled steaks for the best flavor and tenderness.
* **Olive Oil:** Extra virgin olive oil, for searing.
* **Salt:** Kosher salt or sea salt, for seasoning.
* **Black Pepper:** Freshly ground black pepper, for seasoning.
* **Garlic (Optional):** 1-2 cloves garlic, minced, for added flavor during searing.
* **Fresh Thyme or Rosemary (Optional):** A few sprigs of fresh thyme or rosemary, for aromatics during searing.
* **Butter (Optional):** A tablespoon of butter to finish the steak.

### For the Red Wine Cream Sauce:

* **Butter:** Unsalted butter, for creating the sauce base.
* **Shallots:** 1-2 shallots, finely minced. Shallots provide a delicate onion flavor that works beautifully in the sauce.
* **Garlic:** 2-3 cloves garlic, minced.
* **Dry Red Wine:** 1 cup dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir. Choose a wine that you would enjoy drinking.
* **Beef Broth:** 1 cup beef broth or beef stock.
* **Heavy Cream:** 1/2 cup heavy cream. This adds richness and body to the sauce.
* **Dijon Mustard:** 1 teaspoon Dijon mustard. Dijon mustard adds a subtle tang and helps to emulsify the sauce.
* **Worcestershire Sauce:** 1 teaspoon Worcestershire sauce. This adds depth of flavor and umami.
* **Fresh Thyme (Optional):** 1 teaspoon fresh thyme leaves, chopped.
* **Fresh Rosemary (Optional):** 1 teaspoon fresh rosemary, chopped.
* **Salt:** Kosher salt or sea salt, to taste.
* **Black Pepper:** Freshly ground black pepper, to taste.
* **Chopped Parsley (Optional):** For garnish.

## Equipment You’ll Need

* **Cast Iron Skillet:** A cast iron skillet is ideal for searing steaks because it retains heat well and distributes it evenly. If you don’t have a cast iron skillet, a heavy-bottomed stainless steel skillet will also work.
* **Tongs:** For handling the steaks.
* **Meat Thermometer:** An instant-read meat thermometer is essential for ensuring that the steak is cooked to your desired level of doneness.
* **Small Saucepan:** For making the red wine cream sauce.
* **Whisk:** For whisking the sauce.
* **Cutting Board:** For slicing the steak.
* **Sharp Knife:** For slicing the steak.

## Step-by-Step Instructions

### Step 1: Prepare the Steaks

1. **Pat the Steaks Dry:** Use paper towels to thoroughly pat the strip steaks dry. This is crucial for achieving a good sear. Moisture is the enemy of a crispy crust.
2. **Season Generously:** Season the steaks generously on both sides with salt and pepper. Don’t be shy! A good amount of seasoning is essential for flavor. If using garlic, rub the minced garlic onto the steaks.
3. **Let the Steaks Rest:** Allow the steaks to rest at room temperature for at least 30 minutes. This allows the steaks to cook more evenly. Room temperature steaks will cook faster and more evenly than cold steaks.

### Step 2: Prepare the Red Wine Cream Sauce

1. **Melt Butter:** In a small saucepan over medium heat, melt the butter.
2. **Sauté Shallots and Garlic:** Add the minced shallots to the melted butter and sauté for 2-3 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. **Deglaze with Red Wine:** Pour in the red wine and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits (fond) are packed with flavor and will add depth to the sauce.
4. **Reduce the Wine:** Let the wine simmer and reduce by about half. This will concentrate the flavor of the wine and remove some of the alcohol.
5. **Add Beef Broth:** Pour in the beef broth and bring to a simmer again. Reduce the broth by about half, simmering for another 5-7 minutes.
6. **Stir in Cream, Dijon, and Worcestershire:** Reduce the heat to low and stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer gently for a few minutes, until the sauce has thickened slightly.
7. **Season to Taste:** Season the sauce with salt and pepper to taste. Add fresh thyme or rosemary, if desired.
8. **Keep Warm:** Keep the sauce warm over low heat while you cook the steaks.

### Step 3: Cook the Strip Steaks

1. **Heat the Skillet:** Place the cast iron skillet over high heat. Allow the skillet to heat up for several minutes until it is smoking hot. This is crucial for achieving a good sear. A hot skillet is essential for creating a beautiful crust on the steak.
2. **Add Oil:** Add the olive oil to the hot skillet. The oil should shimmer and almost smoke.
3. **Sear the Steaks:** Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan. Sear the steaks for 3-4 minutes per side for medium-rare, or longer for your desired level of doneness. Use tongs to flip the steaks. Avoid moving the steaks around too much during searing, as this will prevent them from developing a good crust. If using thyme or rosemary, add them to the skillet during the last minute of searing to infuse the steaks with their aroma.
4. **Check the Temperature:** Use a meat thermometer to check the internal temperature of the steaks. Insert the thermometer into the thickest part of the steak, avoiding bone. Refer to the temperature guide below for your desired level of doneness.
5. **Add Butter (Optional):** During the last minute of cooking, add a tablespoon of butter to the skillet. Tilt the skillet and use a spoon to baste the steaks with the melted butter. This will add richness and flavor.
6. **Rest the Steaks:** Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak. Do not skip this step!

### Step 4: Slice and Serve

1. **Slice the Steaks:** After resting, slice the steaks against the grain into 1/4-inch thick slices. Slicing against the grain shortens the muscle fibers, making the steak easier to chew.
2. **Serve:** Arrange the sliced steak on plates and spoon the red wine cream sauce generously over the top. Garnish with chopped parsley, if desired.
3. **Enjoy:** Serve immediately and enjoy!

## Doneness Temperatures

Use a meat thermometer to ensure your steak is cooked to your desired level of doneness:

* **Rare:** 125-130°F (52-54°C)
* **Medium-Rare:** 130-135°F (54-57°C)
* **Medium:** 135-145°F (57-63°C)
* **Medium-Well:** 145-155°F (63-68°C)
* **Well-Done:** 155°F+ (68°C+)

## Tips for Success

* **Choose High-Quality Steaks:** The quality of the steak will significantly impact the final result. Look for well-marbled steaks with good color.
* **Don’t Overcrowd the Pan:** Cook the steaks in batches if necessary to avoid overcrowding the skillet. Overcrowding will lower the temperature of the skillet and prevent the steaks from searing properly.
* **Use a Hot Skillet:** A hot skillet is essential for achieving a good sear. Allow the skillet to heat up for several minutes before adding the oil.
* **Don’t Overcook the Steaks:** Use a meat thermometer to ensure that the steaks are cooked to your desired level of doneness. Overcooked steaks will be dry and tough.
* **Rest the Steaks:** Resting the steaks allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
* **Use a Good Quality Red Wine:** The quality of the red wine will impact the flavor of the sauce. Choose a wine that you would enjoy drinking.
* **Adjust the Sauce to Your Taste:** Feel free to adjust the sauce to your liking. You can add more or less Dijon mustard, Worcestershire sauce, or herbs.
* **Serve Immediately:** This dish is best served immediately while the steak is still warm and the sauce is creamy.

## Variations

* **Mushroom Red Wine Cream Sauce:** Add sliced mushrooms to the skillet with the shallots and garlic for a mushroom red wine cream sauce.
* **Peppercorn Red Wine Cream Sauce:** Add a tablespoon of crushed black peppercorns to the sauce for a peppercorn red wine cream sauce.
* **Brandy Red Wine Cream Sauce:** Add a splash of brandy to the sauce for an extra layer of flavor.
* **Spicy Red Wine Cream Sauce:** Add a pinch of red pepper flakes to the sauce for a spicy kick.
* **Different Cuts of Steak:** While this recipe is specifically for strip steak, you can also use other cuts of steak, such as ribeye, filet mignon, or sirloin.

## Serving Suggestions

This strip steak with red wine cream sauce is a complete meal on its own, but it also pairs well with a variety of side dishes. Here are a few serving suggestions:

* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to steak.
* **Roasted Vegetables:** Roasted vegetables such as asparagus, Brussels sprouts, or carrots are a healthy and flavorful side dish.
* **Garlic Bread:** Garlic bread is perfect for soaking up the delicious red wine cream sauce.
* **Salad:** A simple green salad provides a refreshing contrast to the richness of the steak and sauce.
* **Creamy Polenta:** A good alternative to mashed potatoes.

## Make Ahead Tips

* **Sauce:** The red wine cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
* **Steaks:** The steaks can be seasoned and stored in the refrigerator for up to 24 hours before cooking. Bring the steaks to room temperature before cooking.

## Storage Tips

* **Leftover Steak:** Leftover steak can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
* **Leftover Sauce:** Leftover sauce can be stored in the refrigerator for up to 3 days. Reheat gently over low heat.

## Nutrition Information (Approximate)

*Please note that the following is an estimate, and actual values will vary based on specific ingredients and portion sizes.*

* Calories: 600-800
* Protein: 40-50g
* Fat: 40-50g
* Carbohydrates: 10-15g

## Conclusion

This strip steak with red wine cream sauce is a show-stopping dish that is sure to impress. With its rich flavors and elegant presentation, it’s perfect for special occasions or any time you want to treat yourself to a truly exceptional meal. Follow these steps and tips, and you’ll be able to create steakhouse-quality perfection in your own kitchen. Enjoy!