Go Back
Grilled Steak with Red Wine Sauce

Grilled Steak with Red Wine Sauce

Author Paula Jones


Steak Seasoning:

  • 3 T salt
  • 3 T paprika
  • 2 T fresh ground black pepper
  • 1 T garlic powder
  • 1 T onion powder
  • 2 tsp thyme
  • 2 tsp oregano
  • Combine all seasoning ingredients. Set steaks out to reach room temperature and press seasoning mixture into all areas of steaks. Set aside and prepare grill.


  • A gas grill was used on these steaks. Heat grill to 450 - 475 degrees F. When grill reaches that temp and steaks are room temp, sear steaks on hottest part a grill 3 minutes. Rotate steaks a quarter turn (for the 'X' type grill marks) and grill another 3 minutes. Flip steaks to other side and grill 3 minutes, rotate 1/4 turn and grill another 3 minutes. At this point, move steaks to a cooler area of the grill and continue cooking until your preferred doneness.
  • You can use this method to check doneness of the meat.
  • Allow steaks to rest 5 minutes before cutting.
  • Start Sauce while steaks are grilling and resting.
  • Red Wine Sauce
  • T butter, softened
  • /2 c finely chopped onion
  • /4 c dry red wine
  • (13 3/4 or 14 1/2 oz) beef broth
  • T all-purpose flour
  • Cook onion in 1 T butter over medium heat 1 to 2 minutes or until tender. Add wine and broth to onions; bring to a boil over medium-high heat. Cook 12 to 13 minutes or until reduced by about 1/3. Reduce heat to low. Combine butter and flour in a small bowl until smooth. Whisk into wine sauce; cook and stir 1 mintue or until sauce is thickened. Serve warm over steaks.