Herb-Crusted Sirloin Steak with Red Wine Reduction
15min
25min
4
480
Chef's Note
For the best flavor, use freshly crushed herbs and peppercorns rather than pre-ground. The key to a perfect steak is letting it rest after cooking - this allows the juices to redistribute throughout the meat. For a more pronounced herb crust, you can prepare the rub up to 24 hours in advance to let the flavors meld. The steak is best served medium-rare to medium for optimal tenderness.
Tags
Ingredients
4 steaks (about 8 oz each) sirloin steaks
2 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
4 cloves garlic cloves
1 tablespoons black peppercorns
2 teaspoons sea salt
3 tablespoons olive oil
2 tablespoons unsalted butter
2 medium shallots
1 cup dry red wine
1/2 cup beef broth
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
2 tablespoons cold unsalted butter
2 tablespoons fresh parsley
Instructions
- 1
Remove steaks from refrigerator and let them come to room temperature for about 30 minutes.
- 2
In a food processor, combine 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 4 garlic cloves, 1 tablespoon black peppercorns, and 2 teaspoons sea salt. Pulse until coarsely ground to create an herb rub.
- 3
Pat the steaks dry with paper towels, then rub them with 2 tablespoons olive oil. Press the herb mixture firmly onto both sides of each steak.
- 4
Heat a large cast-iron skillet over high heat. Add the remaining 1 tablespoon olive oil.
- 5
When the oil is shimmering, add the steaks to the pan. For medium-rare, cook for 4-5 minutes on each side (internal temperature of 135°F). Adjust cooking time for desired doneness.
- 6
Transfer the steaks to a cutting board, tent with foil, and let rest for 5-10 minutes.
- 7
While the steaks are resting, prepare the red wine reduction. Finely dice 2 medium shallots.
- 8
Return the skillet to medium heat and add 2 tablespoons unsalted butter. Add the diced shallots and sauté until translucent, about 2-3 minutes.
- 9
Pour in 1 cup dry red wine and 1/2 cup beef broth, scraping up any browned bits from the bottom of the pan. Add 2 tablespoons balsamic vinegar and 1 teaspoon Dijon mustard.
- 10
Bring to a boil, then reduce heat and simmer until reduced by half, about 5-7 minutes.
- 11
Remove from heat and whisk in 2 tablespoons cold unsalted butter, one tablespoon at a time, until the sauce is glossy and slightly thickened.
- 12
Slice the steaks against the grain and arrange on serving plates.
- 13
Spoon the red wine reduction over the steaks, garnish with 2 tablespoons fresh parsley, and serve immediately.
Nutrition Information (per serving)
480
38g
8g
28g
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