This post contains affiliate links. If you click a link and make a purchase, we will make a commission. Thank you.
I suggest you run to the kitchen and make this Perfect Stovetop Steak with Bordeaux Sauce! It’s special enough for a date night, but also so quick and easy for a weeknight!
WHAT IS PERFECT STOVETOP STEAK WITH BORDEAUX SAUCE?
Well, we can all agree that a perfect steak is cooked to your desired preference, and served with a French-inspired sauce.
In this case, that is Bordeaux sauce--this dish is inspired by the classic, French Steak au Poivre. Steak au Poivre (or peppered steak) is basically just a peppercorn-seasoned steak, served with a seasoned sauce. Usually that is cognac or sherry-based.
However, this one contains Bordeaux wine--which comes from Bordeaux, France. Use a red one, as 86% of them are red and made with Merlot, Cabernet Sauvignon and Cabernet Franc.
This recipe will only take a little Bordeaux, so be sure to serve the rest with the steak, as it’s literally a perfect pairing.
If you know me in real life, you know that I prefer to pair my food with my wine, rather than my wine with my food, and that’s basically how this recipe was born. I started with the wine.
***This post contains affiliate links. If you click a link and make a purchase, please assume I’ll make a commission. Thank you for supporting this site!
HOW TO COOK A PERFECT STOVETOP STEAK?
You’ll need a cast-iron skillet. I really like this one, by Lodge. It’s affordable, it’ll fit two steaks (unless they’re monster-size). Cast iron withstands high-heat so you’re really going to need a cast iron for this recipe.
First, you’re going to rub your steaks with some olive oil, salt, pepper, thyme, and balsamic vinegar. Then pat them dry.
You won’t want to put them into the pan all wet or they won’t get nice crisp outsides, we’re essentially going to be pan-searing the meat.
To cook “the perfect steak” you’ll need to heat up your pan with some butter, wait until it’s screaming hot--then add your steaks. Make sure to use your exhaust fan. I suggest cooking your steak to medium-rare and to do this you’ll sear the steak for about three minutes on each side.
When you put your steaks into the pan, don’t touch them! Seriously, it’s tempting to keep lifting the bottom to see if it’s getting all nice and crispy, but just leave it alone. Then after about three minutes, flip them, and cook for another three minutes on the other side or until your desired internal temperature is reached. For medium-rare, that is 130-135 degrees Fahrenheit.
HOW DO YOU MAKE THE BORDEAUX SAUCE?
- After you cook your steaks, you’re going to put them onto a plate and tent with foil
- Do not clean the pan, then add butter
- Add minced shallot and spices
- Then the Bordeaux wine, simmer until it’s reduced to ½
- Finally the heavy cream and honey, whisk until well combined
- Take off the heat
Perfect Stovetop Steak with Bordeaux Sauce
- Cast Iron Skillet
FOR THE STEAK
- 2 8 oz steaks any cut you like
- 1 tsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp thyme dry
- 1 tsp balsamic vinegar
- 1 tbsp butter
FOR THE BORDEAUX SAUCE
- 2 tbsp butter
- 1 small shallot minced
- 1 tbsp thyme dry
- ½ cup Bordeaux red wine
- 2 tbsp heavy cream
- 1 tbsp honey
- In a bowl whisk together the olive oil, salt, pepper, thyme, and balsamic vinegar. Coat your steak with it well and then pat it dry with a paper towel and set aside.
- In a cast-iron skillet over medium-high heat, add butter and when it starts to bubble add your steaks. Allow them to sear for three minutes on each side. Remove them from the pan and tent with foil.
FOR THE BORDEAUX SAUCE
- Turn the heat down to medium and add the minced shallot and butter. Saute until fragrant and butter begins to brown (about 1-2 minutes).
- Add the thyme and then the wine. Allow the wine to simmer until reduced to ½ the amount. Turn the heat off.
- Whisk in the heavy cream and honey until combined.
- Add a little sauce to a deep plate and place the cooked steak on top. Serve immediately and enjoy!