Recipe courtesy of Family Circle Magazine

Strip Steak with Rosemary Red Wine Sauce

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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4 boneless strip steaks (3 pounds total, 1-inch thick)

1/2 teaspoon salt

1 tablespoon cracked black pepper

3 tablespoons olive oil

1/4 cup chopped onion

2 tablespoons chopped fresh rosemary leaves

2 cloves garlic, finely chopped

1 1/2 cups dry red wine

1 cup canned condensed beef broth

1/2 teaspoon dark-brown sugar


  1. Season steaks with salt. Press pepper on surfaces.
  2. Heat oil in large heavy skillet over high heat. Add steaks. Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8 minutes per side for well-done. Remove to warm platter; keep warm.
  3. Add onion to skillet; cook until browned, stirring, 2 minutes. Add half the rosemary, half the garlic and cook, stirring, 20 seconds. Add wine. Increase heat to high; boil vigorously 2 minutes. Add broth, sugar and meat juices that have collected on platter. Boil 10 minutes more or until liquid is reduced by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks and serve.

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