Panfried Steak with Red-Wine Butter

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Panfried Steak with Red-Wine Butter
  • Cook Time
  • Prep Time
  • 1Servings


  • 3 shallots, finely chopped (about 1/2 cup)
  • 2 1/2 tablespoons unsalted butter, plus 4 tablespoons softened
  • 1/2 cup dry red wine
  • 1 New York strip steak (about 12 ounces)
  • 1 tablespoon crushed black peppercorns
  • Extra-virgin olive oil, for drizzling


Place the shallots in a small saucepan with the 2 1/2 tablespoons butter and cook over medium heat, stirring occasionally, until the shallots are tender, 8 to 10 minutes. Add the wine and cook until the liquid is reduced by half, about 5 minutes. Scrape the wine butter into a bowl and let cool in the refrigerator, about 15 minutes. Mix in the remaining 4 tablespoons softened butter with a fork.

Dimple the steak on both sides with the crushed peppercorns (push them into the steak). Heat a heavy skillet over medium-high heat; when the pan is hot, drizzle with olive oil and cook the steak until its to your liking, about 4 minutes on each side for medium-rare. Top the steak with some of the red-wine butter.