Grilled Steak with Red Wine Sauce – Hot, juicy, steak straight off the grill, this is a decadent meal! Grilling a perfect steak in your own backyard is easy with a few simple tips!
GRILLED STEAK WITH RED WINE SAUCE
There’s nothing much better than sitting out on a warm spring afternoon enjoying drinks and food with friends. When the food includes a perfectly cooked steak it’s extra good!
First, almost everyone likes their steak cooked differently. Therefore, a ‘perfect’ steak to you isn’t the perfect steak for everyone. However, I’m going to give you the basic information that you need for successful steak grilling. You can then cook it to suit everyone’s request.
My perfect is between medium and medium-rare. ‘Almost’ medium-rare, but just shy of that? Understand? 😉
BEST STEAK CUTS TO GRILL
Ribeye and Rib Steak aka Bone-in Ribeye – Considered the best steak to grill by some, this cut is rich, juicy, full of flavor, and has great marbling throughout.
Filet mignon – Filet is one of the most coveted steak cuts, is the most tender and expensive cut of beef.
Porterhouse – This cut is a cross-section of the beef short loin. It has the strip on one side of the bone and tenderloin on the other. Porterhouse steaks are tender and flavorful.
T-Bone – T-bone steaks are similar to the porterhouse but further away from the rump and much smaller. The tenderloin muscle is much smaller, but the ribeye side is more tender.
Strip steak (aka New York strip, Kansas City strip, strip loin, or top loin steak) – Strip steaks are lean with an intense beef flavor. However, leaner means less fat, which results in less flavor and juiciness.
Top sirloin – This steak is cheaper but less tender than the other cuts. However, it has a nice flavor. Personally, I don’t prefer grilled sirloin unless it was on tacos or a sandwich.
HOW TO GRILL THE PERFECT STEAK
Now that we’ve talked about the perfect cut, let’s move on to grilling your steak.
- First, remove the steaks from their wrapping and place them on a tray on the counter 40 minutes to 1 hour before you put them on the grill. (I do this before I light the grill.) An important tip, brush the steaks with oil and season your steak now!
- If there are any large chunks of fat on the steak, consider trimming them. Excessive fat can cause flare-ups on the grill.
- Prepare the grill. Clean the grates. Heat one area of your grill to high, between 425° and 450°. This is the side you’ll sear the steaks. As well, you need a cooler side to move the steaks to after searing and to finish cooking them.
- Place steaks on the hottest side of the grill and sear for 2-4 minutes on each side. Searing locks in the juices. To get a crosshatch pattern, place steaks on a 45-degree angle. After one minute, rotate 90 degrees. Repeat on the other side. After you get a nice sear on each side, move steaks to the cool side of the grill. Close the lid and continue to cook until it reaches desired internal temperature.
- Once the steaks have reached the desired temperature (Temperatures are listed below.), remove them from the grill and brush them with melted plain or flavored
butter. Another option, you may want to omit the butterand make Red Wine Sauce in the recipe card below.
- To check the temperature, use an instant-read meat thermometer. Hold the steak with metal tongs and insert the thermometer through the side of the steak, towards the middle. You want the end of the probe at the thickest part of your steak.
- Transfer the steaks to a cutting board, tent loosely with foil (you want them to stay warm but not steam), and let rest 5 minutes before slicing to redistribute juices. This is probably the hardest part for me!
STEAK TEMPERATURE CHART
Note: The first number is when to take off the grill.
I highly recommend you invest in an instant-read thermometer for a precise internal temperature.
RED WINE SAUCE
You may want to spread Compound Butter on your steak instead of this sauce. Either will elevate your steak.
For the sauce, cook onion in one tablespoon of
WHILE YOU’RE HERE CHECK OUT THESE RECIPES
- JP’s Steak Bites
- Hamburger Steak with Onions and Brown Gravy
- Smoked Tomahawk Steak
- Orange & Jalapeno Marinated Grilled Flat Iron Steak
- Steak Stuffed Jalapenos
- Balsamic Butter Sauce over New York Strip Steaks
I updated this post from an earlier version dated September 28, 2012. I made new photos and simplified the recipe instructions.
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Grilled Steak with Red Wine Sauce
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- 3 Tablespoons salt
- 3 Tablespoons paprika
- 2 Tablespoons black pepper freshly ground
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons thyme
- 2 teaspoons oregano
- 2 tablespoons oil
- 4 8-ounce steak your choice of cut
RED WINE SAUCE
- 1 Tablespoon butter softened
- ½ cup onion finely chopped
- ½ cup dry red wine like Pinot Noir
- ½ cup beef broth unsalted
- 1 tablespoon corn starch or flour, optional
- Combine all seasoning ingredients. Set steaks out to reach room temperature. Brush oil on both sides of the steaks and press seasoning mixture into all areas of steaks. Set aside and prepare the grill.
- Heat grill to 450 - 475 degrees F. When the grill reaches temperature and steaks are room temp, sear steaks on the hottest part of a grill and grill 2 to 4 minutes. Rotate steaks a quarter-turn and grill another 2 to 4 minutes. Flip steaks to the other side and grill for 2 to 3 minutes rotate 1/4 turn and grill another 2 to 3 minutes. (The second side takes less time.) At this point, move steaks to a cooler area of the grill and continue cooking until your preferred doneness. Test the internal temperature for doneness with an instant-read thermometer.
- Allow steaks to rest 5 minutes before cutting.
- Start Sauce while steaks are grilling and resting.
Red Wine Sauce
- Cook onion in one tablespoon of butter over medium heat for 1 to 2 minutes or until tender. Add wine and broth to onions and bring to a boil over medium-high heat. Cook for 10 to 12 minutes or until reduced by about 1/3. Next, reduce the heat to low. Combine room temperature butter and flour in a small bowl and mix until smooth. Whisk into the wine sauce. Cook and stir for one minute or until sauce is thickened. Serve warm over steaks.
- Cornstarch or flour can be used, but is not a necessity, to thicken the sauce. It's good without.