Pan Seared Beef Steak with Red Wine Sauce + Video

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Beef Steak with Red Wine Sauce isn’t just for special occasions! This restaurant-inspired dish is easy to make at home with one pan and just 30 minutes of your time. Steak with wine is the ultimate indulgent flavor combination, simple enough for a casual meal yet fancy enough to impress!

titled: Steak with Red Wine Sauce


Beef Steak with Red Wine Sauce

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. Who says you have to spend hours in the kitchen to enjoy a restaurant-worthy meal?

Seasoned with fresh rosemary and peppercorns, the red meat is seared on the stove and finished in the oven.

While it rests, you can build a delicious red wine sauce with the pan drippings and your favorite bottle.

Want more easy beef recipes? Make a mouthwatering chuck roast in the crockpot or smoker, or throw together some juicy French Dip sandwiches.

Another favorite easy-but-looks-fancy dish is Cast Iron Balsamic Steak with Polenta and Roasted Tomatoes.

Recipe Video

To see us make beef steak with red wine sauce from start to finish, watch the video in this post!

measured ingredients for sirloin steak in red wine sauce

Ingredient Notes and Substitutions

  • Steaks – I like to use filet of sirloin for this steak with red wine sauce recipe because it’s incredibly tender and looks particularly fancy on the plate.

    Some other popular choices are filet mignon, ribeye, and New York strip.
  • Red Wine – You don’t need to splurge on a pricey bottle to make red wine sauce. It’s always best to go with something you enjoy drinking on its own.

    I prefer the flavor of Cabernet Sauvignon when making steak with wine, but Pinot Noir or Merlot are great alternatives.
  • Fresh Herbs – Rosemary is a top choice for any red meat thanks to its woodsy flavor and intense aroma. Thyme is the best substitute.

    Finish with some flat-leaf parsley to brighten the whole dish.
  • Shallots – These have a milder, slightly garlicky flavor compared to onions. In a pinch, you could use red onion, but the onion flavor will come through stronger.
  • Dijon Mustard – This adds some tangy, earthiness to beef steak in red wine sauce and helps balance all the flavors.

    If you really don’t like mustard, try balsamic vinegar or Worcestershire sauce instead.
seasoning beef steak

Prep Ahead

  • Bring steaks to room temp
  • Preheat oven to 350°F
  • Chop herbs and shallots
  • Mince garlic

Kitchen Tools You Will Need

  • Cast Iron Skillet – My top choice for any recipe that goes from stovetop to the oven! Your skillet needs to at least be oven-safe and not nonstick.
  • Garlic Press – This is a necessary tool in any kitchen to add fresh minced garlic flavor.
  • Tongs – Easiest way to flip steaks quickly and efficiently.
rosemary seasoned steaks in cast iron skillet

Tips and Tricks for the Best Beef Steak in Red Wine Sauce

  • Warm steaks 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.

  • Use the same pan to make the sauce.

You want to keep all those flavorful bits left over from searing the steaks!

There will be enough fat to saute the shallots and garlic, so you can swirl in the butter at the end for a silky finish.

  • Let it rest!

This is the secret to achieving tender, juicy bites of beef steak in red wine sauce.

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.

seared steaks in skillet with red wine sauce

Serving Suggestions

A vegetable like green beans, bacon wrapped Brussel sprouts, or asparagus will help to balance out the rich flavor of beef steak in red wine 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

Storing and Reheating Steak with Wine

Transfer leftover beef steak with red wine sauce to airtight containers, storing the liquid separately. Both will keep in the refrigerator for up to 3 days.

Return steak with red wine sauce to a skillet and simmer over low heat on the stove until everything is warmed through.

Red Wine Sauce Steaks FAQ

How do you thicken red wine sauce?

The sauce will naturally thicken as it simmers, and the Dijon mustard certainly helps it along.

If it’s still too thin for your liking, whisk in a little flour — just a teaspoon at a time. Be sure to simmer for another minute or two so the flour is cooked.

Can I use dried herbs instead?

Fresh herbs are best when making beef steak with red wine sauce. Dried herbs will end up burning as the steaks are seared and then finished in the oven.

If needed, season sirloins with just salt and peppercorns. Then, use dried rosemary in the pan sauce and reduce the amount to about 1 teaspoon.

How do you fix a broken pan sauce?

A pan sauce is considered “broken” when it looks greasy. This happens when too much water has evaporated or the sauce is over-reduced.

Don’t worry — there’s an easy fix! Remove the pan from the heat, add a splash of water, and whisk vigorously until it all comes back together.

top view of pan seared steak on a plate

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pan seared steak in red wine sauce on platter

Pan Seared Beef Steak with Red Wine Sauce + Video

Donna Elick
Beef Steak with Red Wine Sauce turns any meal into a special occasion! Prepare this restaurant-inspired dish at home in just 30 minutes.
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main
Cuisine American
Method Oven
Servings 4


  • 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.



Serving: 1 | Calories: 468cal | Carbohydrates: 9g | Protein: 51g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 153mg | Sodium: 1383mg | Sugar: 1g | Fiber: 2g | Calcium: 108mg | Iron: 5mg

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.

Tried this recipe?Let us know how it was!
titled image (and shown): Steak with Red Wine Sauce

Originally published August 2014, updated and republished March 2024

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  1. I have been using Certified Angus in my restaurant for years. Great product. I have a very similar recipe to yours but, add some demi-glace also.

  2. 5 stars
    Just tried this recipe and the steak was amazing. My husband really enjoyed it too, which is great considering how picky he is about steak. I will definitely be saving this recipe.

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