Beaujolais steak for two

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5 min


2 servings

* PLUS Cooking time: 12 minutes


  • 2 tsp butter
  • 2 1-in. strip-loin or rib-eye steaks
  • 1/2 cup red wine , such as cabernet sauvignon or Beaujolais
  • 2 tbsp salsa , mild to hot as prefered


  • Set a heavy-bottomed frying pan over medium heat. When hot, add butter and tilt pan to coat.
  • When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks.
  • Remove steaks to heated plates. Pour wine into pan juices and increase heat to medium-high. Scrape all brown bits from bottom of pan. Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes. Pour over steaks.