Pan-Seared Steak with Gratsi Red Wine Sauce

The steak is cooked in a hot skillet for a flavorful crust, then served with a glossy sauce made from the browned bits, beef broth, and cold butter. It’s an elegant meal but is simple enough to make at home.

Pat the steak completely dry with paper towel. Season generously on both sides with salt and black pepper. Let the steaks sit at room temperature before cooking. This helps them cook more evenly.

Heat a heavy skillet over high heat until very hot. Add the oil and carefully place the steak in the pan. Sear without moving them until a deep golden-brown crust forms. For medium I cooked it around 3–4 minutes per side.

When you flip, add the butter, garlic, and fresh herbs to the skillet. Tilt the pan slightly and repeatedly spoon the melted butter over the steak. Transfer the steak to a plate and let it rest for 5–10 minutes. This allows the juices to redistribute and keeps the steak juicy.

While the steak rest, return the skillet to medium heat. Pour in the Gratsi Red Wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. These flavorful bits are what give the sauce its depth.

Simmer the Gratsi Red Wine until it has reduced by about half. Add the beef broth and continue simmering for 5–7 minutes, or until the sauce has reduced slightly and coats the back of a spoon.

Remove the skillet from the heat and whisk in the cold butter until the sauce is smooth, glossy, and rich. Taste and adjust with salt and freshly ground black pepper. Important for salt: Don’t salt the sauce at the beginning. Reduce the wine and broth, then taste it before adding any salt. If your beef broth isn’t low-sodium, you may not need any additional salt at all. 

Slice the rested steaks or serve them whole with the red wine pan sauce and garnish with fresh thyme or rosemary if desired. Serve immediately with your preferred side.