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Grilled Steak with Merlot Reduction Recipe

American · Main course · 30 min total

A perfectly grilled steak topped with a rich, winey Merlot reduction sauce. This elegant dish is surprisingly simple to make at home.

Ingredients

• 4 (8-ounce) ribeye or New York strip steaks, about 1 inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup Merlot wine
• 1/2 cup beef broth
• 2 tablespoons unsalted butter, cold and cut into pieces
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

Instructions

1. Remove steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels and season both sides with salt and pepper.
2. Preheat grill to high heat (about 450-500°F). Brush grill grates with oil.
3. Grill steaks for 4-5 minutes per side for medium-rare, or to desired doneness. Transfer to a cutting board and let rest for 5 minutes.
4. While steaks rest, in a small saucepan over medium-high heat, add Merlot and beef broth. Bring to a boil and cook until reduced by half, about 5-7 minutes.
5. Reduce heat to low and whisk in cold butter pieces one at a time until melted and sauce is smooth. Stir in thyme.
6. Serve steaks with sauce drizzled on top.

Tips

• For a non-alcoholic version, substitute Merlot with equal parts grape juice and balsamic vinegar.
• Letting the steak rest is crucial for juiciness.
• Leftover sauce can be stored in the refrigerator for up to 3 days.

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