Red Wine Reduction Reverse Sear Steak

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Restaurant-quality steak with a velvety red wine reduction, cooked to medium-rare with a perfect sear. This american-inspired beef ready in about 45 minutes pairs inch thick (1.5 lbs) ribeye steaks, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season steaks with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
  2. Step 2: Sear steaks for 3 minutes per side until browned, then transfer skillet to preheated oven at 275°F.
  3. Step 3: Bake for 15-20 minutes until internal temperature reaches 130°F for medium-rare.
  4. Step 4: While steak cooks, combine 1/2 cup red wine, 1/4 cup beef broth, 2 minced garlic cloves, and 1 tbsp fresh rosemary in a saucepan.
  5. Step 5: Bring to a simmer and cook for 8-10 minutes until reduced by half.
  6. Step 6: Add 1 tbsp butter and stir until melted.
  7. Step 7: Remove steak from oven, let rest for 5 minutes, then slice and serve with sauce.

Frequently asked questions

How long does Red Wine Reduction Reverse Sear Steak take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Red Wine Reduction Reverse Sear Steak?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Red Wine Reduction Reverse Sear Steak?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Red Wine Reduction Reverse Sear Steak for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Red Wine Reduction Reverse Sear Steak?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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