Pan-seared Steak With Red-wine-and-rosemary Sauce

Makes 4
Prep 15 m
Cook 23 - 31 m



  1. 1 of 4 Season steaks with salt. Press cracked pepper into the surfaces of the steaks.
  2. 2 of 4 Heat the oil in a large heavy skillet over high heat until smoking. Add the steaks. Lower the heat to medium. Cook the steaks to desired doneness, turning once, about 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8 minutes per side for well done. Remove the steaks to a warm platter and keep warm.
  3. 3 of 4 Add onion to skillet. Cook until browned, stirring often, about 2 minutes. Add half of the rosemary leaves and half of garlic; cook, stirring, for 20 seconds. Add wine. Increase heat to high; boil vigorously for 2 minutes.
  4. 4 of 4 Add beef broth, sugar and any juices that have collected on steak platter. Boil for about 10 minutes more or until liquid is reduced by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks; serve. Makes 4 servings.
Nutrition Information for Pan-seared Steak With Red-wine-and-rosemary Sauce
Servings Per Recipe: 4
Per Serving: 5 g carb., 30 g Fat, total, 610 kcal cal., 62 g pro., 831 mg sodium, 159 mg chol.
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Printed from 07/18/2019