Pan seared steak in red wine sauce turns any meal into a special occasion! Prepare this restaurant-inspired sirloin steak recipe at home in just 30 minutes.
Beef is a regular at our dinner table, so it has to be good and it has to be simple. I particularly love throwing something fabulous together at the end of a long day.
Pan Seared Sirloin Steak
The meat is seasoned with fresh rosemary and peppercorns, then seared on the stove and finished in the oven. While it rests, you can build a delicious sauce with the pan drippings and your favorite bottle of red.
Want more easy beef recipes? Make a mouthwatering chuck roast in the crockpot or smoker, or throw together some juicy French Dip sandwiches, or my favorite Cast Iron Balsamic Steak with Polenta and Roasted Tomatoes.
Be sure to watch our video for tips on cooking a pan seared sirloin! Look for it in the recipe card, at the bottom of this post.
- Warm the meat on the counter first. Removing the chill guarantees an even cook and prevents the meat from seizing when added to the hot skillet. Let it sit on the counter for about 20-30 minutes before getting started.
- Choose the right cookware. Cast iron guarantees an even sear without the risk of sticking. While stainless steel can handle the heat, it’s a little more finicky for beginner cooks.
- Let it rest! This is the secret to achieving tender, juicy bites. Because the meat will continue to cook as it rests, pull it from the oven as soon as it reaches the lower range of your desired temperature.
- Use a wine you love. You don’t need to splurge on a pricey bottle for this recipe. It’s always best to go with something you enjoy drinking on its own.
Serving Suggestions for Steak in Red Wine Sauce
A vegetable like green beans, bacon wrapped Brussel sprouts, or asparagus will help to balance out the rich flavor of the red wine pan sauce.
Add some cheesy roasted potatoes to round out the plate, and you’ve got an impressive homemade meal!
Internal Temps For Pan Seared Steak
If you aren’t confident with using touch to test for doneness, you can use a meat thermometer instead. Insert the probe through the side so the tip sits in the very center to get the most accurate reading.
- 135° – 140° = Medium-Rare
- 145° – 150° = Medium
- 150° – 155° = Medium-Well
- 160° – 165° = Well
What’s the best cut of beef for pan seared steak?
I like to use filet of sirloin because it’s incredibly tender and looks particularly fancy on the plate. Some other popular choices are filet Mignon, ribeye, and New York strip.
Are steaks with red wine sauce good the next day?
Absolutely! Store the liquid in a separate container and refrigerate both for up to 3 days. Heat the beef and sauce together over low heat on the stove until everything is warmed through.
With love, from our simple kitchen to yours.
Pan Seared Steak with Red Wine Sauce + Video
- 4 filets of sirloin steaks, cut 1 1/4 to 1 1/2 inches thick
- 1 tablespoon olive oil
- 2 tablespoons fresh rosemary, fine chopped, divided
- 2 tablespoons cracked peppercorn blend
- 2 teaspoons kosher salt
- 1/4 cup shallots, diced
- 4 cloves garlic, minced
- 1 cup cabernet sauvignon, red wine
- 1 tablespoon Dijon mustard
- 2 tablespoons butter
- 3 tablespoons parsley, chopped
- Salt and pepper to taste
- Place steaks on the countertop for 30 minutes or so to take the chill off them.
- Preheat oven to 350ºF.
- Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl.
- Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 – 10 minutes for medium rare or until steaks reach desired doneness. Remove steaks from the pan and place on a plate. Allow steaks to rest.
- After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in wine and mustard; reduce by 2/3. Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste.
- Pour sauce over the steaks. Serve and enjoy.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2014, updated and republished April 2021
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