How to Cook Steak Article -
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How to Cook Steak

Want to make a steakhouse-quality steak at home?

Take a tip from restaurant chefs--start by searing the meat on the stovetop, then finish the cooking in a hot oven. This process produces a steak with a deeply caramelized crust and a tender and perfectly cooked interior, every time.

Oven Roasted Steak with Red Wine Pan Sauce - Serves 2
2 (6 ounce) filet mignon steaks 
1 teaspoon olive oil
Coarse kosher salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
2 tablespoons butter

1. Bring the steaks to room temperature. Rub the steaks with 1/4 teaspoon oil per side and generously season with salt and pepper.

    2. Preheat oven to 500 degrees F (260 degrees C) (a very hot oven produces a juicy interior). Place a 10-inch ovenproof skillet or cast-iron skillet in the oven as it preheats. When oven reaches 500 degrees F (260 degrees C), use a baking mitt to remove the pan from oven. Be careful! The pan and the handle will be extremely hot. Place the pan on the stovetop and turn the heat to high.

      3. Immediately place steaks in the middle of the hot, dry pan. Cook 1 to 2 minutes without moving; turn steaks with tongs, and cook another 1 to 2 minutes.

        4. Transfer the pan with the seared steaks to the hot oven. Roast in the center of the oven until the steaks are cooked to your liking, about 3 to 5 minutes. Use a meat thermometer to test for doneness:
        Rare -- 125 degrees F (52 degrees C)
        Medium Rare -- 130 degrees F (54 degrees C)
        Medium -- 140 degrees F (60 degrees C)
        Medium Well -- 150 degrees F (65 degrees C)
        Well done -- 160 degrees F (70 degrees C)

        5. Transfer the cooked steaks to a warm platter and tent loosely with aluminum foil. Let meat rest for 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.

          6. While the steaks are resting, place the skillet over medium heat. Add ½ cup dry red wine to the skillet and bring to a boil. As the wine boils, use a wooden spoon to scrap any brown bits off the bottom of the pan. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter, swirling the pan to incorporate it into the sauce.

            7. Serve the steaks whole or slice thin and fan onto individual serving plates. Pour the sauce over the steaks just before serving.

            More Steak Recipes

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              Feb. 9, 2010 6:13 pm
              Ok, PLEASE tell me what I did wrong. I've seen this method of cooking on various shows and wanted to try it. I used two KC Strip steaks that was about an 1.25in. thick. I followed the recipe to the 't' and what I got was a couple of steaks that were a hair more than the medium-rare that we like (this I understand because I wasn't sure of the time in the oven and had it in slightly longer than next time) and a house full of smoke. When I was cooking them on the stove-top they were smoking like there was a fire. The oven didn't help matters and it smoked just as bad and my house smelled horrible for two days. First, what did I do wrong. Second, what is the olive oil for? I've looked at the recipe over and over thinking that's what I did wrong but it isn't in the directions, just the ingredient list. A week ago I tried this method on a flank steak by memory. I first sprinkled the meat with kosher salt and pepper, then seared both sides in a med-high pan. I then finished it off
              Feb. 10, 2010 6:59 am
              Kim, they forgot to mention to rub the steaks in the olive oil, then salt and pepper. The smoke comes with the territory. You just have to put your fan on and open a window. LOL! I hope this helps.
              Feb. 11, 2010 10:06 am
              My fiance loves steak this way...and doesn't even mind the windows and the fan running in the middle of Feb!
              Feb. 11, 2010 12:07 pm
              I've been pan-broiling - I hate the cleanup of oven broiling. We're in a condo & can't grill. The steaks are good, but never great. I'll try this method. Thanks!
              Feb. 11, 2010 1:28 pm
              I don't have an oven-friendly skillet. Can I bake the steaks in a baking dish - 8 x 8? Or a pan with a roasting rack in it?
              Feb. 11, 2010 5:55 pm
              I don't have an oven-friendly skillet either. I pan sear the steak, then use an 8x8 pyrex dish to bake the steak. It's fine. Whatever juices come out, I just pour over the steaks. That's actually why I like using the pyrex dish. If you're worried about clean-up, line the pyrex dish with tin foil.
              Feb. 11, 2010 8:51 pm
              How would it come out if you pan seared it then transferred to a gas grill instead of heating up your house?
              Feb. 12, 2010 9:55 pm
              it works just as good using the grill as it does the oven.. I perfer using the grill to finish it, but I think its just a personal preference. cook times are the same pertty much.. remember to heat your grill to 500 before starting the process, it goes fast once it starts.
              Feb. 13, 2010 6:43 pm
              @Tooties Mom, thanks for your comment. I dont have a oven safe skillet either, I will use the dish. THANKS!!!!!
              Feb. 14, 2010 6:37 pm
              Be careful with this recipe! i wasnt able to complete it so im not sure how its supposed to turn out but i must have done something wrong because i took other comments advice about using a pryex dish in your oven if you dont have an oven safe skillet and when i went to put the pan seared steaks on the pyrex in the oven, my pyrex exploded all over my stove and kitchen, so if you use a pyrex, make sure your steaks get plenty hot before putting them in the pyrex!!!!!!!
              Mar. 2, 2010 5:59 pm
              sounds really good, can't wait to try this out.
              Apr. 7, 2010 7:35 am
              How cook ostrich neck, any ideas
              May 5, 2010 10:50 pm
              RE: Ostrich Neck to Lutho. Boil the begeeezus out of it pull the meat off the bone(s), pan sear it in lard or your choice to crisp on outside and sprinkle with pico de gallo & wrap in warm tortilla. Then wuf it down with cold beer. It'll make you "slap yo' momma".
              PAUL NJOROGE 
              May 17, 2010 6:59 am
              thanks 4 your tips,can't wait to try them out
              Jun. 24, 2010 5:35 pm
              Thanks so much I made this for my family and it tasted so good! happy cooking! :D
              Jul. 13, 2010 8:39 am
              This is an amazing recipe.I have to try it out today.Can the same apply to T-Bone steaks?
              Jul. 27, 2010 6:27 am
              I tried this last night and it was a success! I would make a couple of changes the next time I made it though - when the steaks were in the oven, after 3 minutes, I cut into them to see how done they were and they were not-quite-rare. So then I meant to look at them 2 minutes later but I ended up doing it 3 minutes later - at that point, they were already medium (warm pink center.) So every minute counts when the steaks are in the oven! The other thing I would do is not put the steaks on a warming plate after the oven, but would put them in the pan with the wine instead. I actually have heat lamps and a warming rack on my stove, and this wasn't enough to keep the steaks from cooling off. By the time I served them, they weren't as hot as I'd like. So next time I guess I would cook them only 4 minutes in the oven, then put them in the skillet in the wine to finish. This would also soak a bit of the sauce up, which I found to be a little thin. Another idea would be to add mushrooms and on
              Aug. 1, 2010 10:57 am
              Try ribeye steak follow directions, but instead of 500degrees cut down to 350 for 30 minutes in oven ...nice and juicy..i always modify the recipes on the don't have to follow all directions .also use McCormick grill mates garlic and onion medley..
              Aug. 7, 2010 5:49 pm
              Never, never could i cook a good steak, am very anxious to try this method,Most likely will put them on the grill after the searing process !
              Aug. 8, 2010 5:53 pm
              It's not as good as my dad's (who's steak is better than any restaurant I've ever been too) but definately edible which is more than I have EVER been able to produce.
              Aug. 23, 2010 4:16 pm
              well i read the pro and con comments before trying this recipe for cooking steak, used a cast iron to sear the steak, warmed oven to 170, for it wouldnt go any lower. let it simmer in aluminum tray, had no problem:tender, medium rare, it you prefer well done, just let it sit a little longer. TY all for your input and responses
              Love to cook 
              Sep. 6, 2010 3:53 pm
              I just tried this recipe out and it was amazing! I used to much salt and pepper so its a little more seasoned than I would have liked. My husband who normally grills the meat just informed me I am now the steak cooker! Not only was the recipe easy to follow it was fun learning how to properly cook steak. I haven't had a steak this delicious since I was at Mortons! Thanks!
              Oct. 9, 2010 4:43 pm
              Just tried this recipe and my steaks trued out great!!!!!! thanks
              Oct. 19, 2010 10:23 am
              Pyrex warns you that it shouldn't be over I think 350F check it out online. It is, after all, glass, not cast iron.
              Nov. 13, 2010 6:34 pm
              Just made this one, followed the directions to a T, it was excellent!!!
              Nov. 14, 2010 1:57 pm
              I also made it today and it was great..I used a cast iron skillet and the exact wine it called for and it was so good..I heated the cast iron skillet to 500 degrees and took it out and sat it on the top of the stove with the burner all the way up cooked steaks for 90 seconds each side then put back into the over for 4 minutes..I let the steaks cool on a plate with foil over it and cooked the wine and butter for about 10 minutes and these fillet mignons were better and so perfect i wouldnt change a thing...perfection
              Nov. 20, 2010 3:44 pm
              I too watch a lot of cooking shows (so much so that my 4yr old son loves to watch them with me..."Mommy can we make that!") I was home for dinner with only my 18mo old, and really wanted a steak. I bought one at Walmart (nothing special), rinsed it of with water, patted it dry, rubbed with EVOO, then seasoned with sea salt & fresh ground pepper. Then threw it on my already hot grill pan on my stove top. (Seared nice lines into the steak.)While the first side was cook for 2 minutes, I oiled and seasoned the 2nd side (in the pan as the 1st side cooked). Flipped at 2 minutes to side #2. Then put the whole pan in the oven, that was already preheated at 500 degrees. I cooked for an addl 10 min in the oven. It wasn't the best steak we ever had, but it will be repeated! Also made roasted broccoli from this site, but cooked it in the 500 degree oven for 6 minutes!
              Nov. 27, 2010 2:49 pm
              I'll try the oven roasted steak for Sunday's dinner!
              Jan. 1, 2011 5:14 pm
              This turned out really good. Not as good as my favorite steak house, but still quick and easy. Didn't have much of a problem with the smoke either. Thanks!
              Jan. 3, 2011 10:13 pm
              I have never made steak before (mostly all kinds of chicken and pork).... my kitchen is very tiny and only has one counter which holds the dish rack, am i able to skip the oven part and just put it on the skillet with some olive oil? maybe slow cook it on stove top? please let me know would love to cook this for dinner sometime this week!
              Jan. 9, 2011 3:53 pm
              I was very happy with this method of cooking steaks. Would this method also work with pork chops and chicken breast?
              Jan. 25, 2011 7:45 pm
              This recipe is PERFECT!!!!
              Feb. 11, 2011 11:38 am
              Feb. 11, 2011 12:40 pm
              Can I use apple juice instead of wine? I want to try this recipe for Valentine's Day dinner.
              Feb. 13, 2011 10:02 am
              Sounds good! I want to try this but could I get some suggestions for sides?
              Feb. 13, 2011 5:03 pm
              I made this for dinner tonight, and served with twice baked potatoes. My family absolutely loved it! So great to have tasty tender steaks without using the grill! Absolutely great recipe! I added a little minced garlic to the wine sauce. YUM! Thank you!
              Amy Huang 
              Feb. 14, 2011 5:31 am
              Perfect steak dinner for Valentines's day at home, w/a 2.5 yr old tagging along. I did a fabulous appetizer platter with pan-seared ahi tuna w/Thai fish sauce, tuna sashimi w/wasabi, bacon & blue cheese stuffed mushrooms, and fresh rosemary foccacia. That was just the beginning... then I served the steaks, which turned out medium rare after 1 min/each side in the stove-top pan, then 3 min in the oven. Poured wine sauce over it, it was perfect w/pink center. I didn't let it outside the oven b/c I like my steak hot/warm. Then we had beautiful chocolate dipped strawberries for dessert. It was a perfect Valentine's dinner. My hubby was so impressed after a long day of work. And the whole thing was so easy to prepare, all the courses together took like 2-3 hours in the afternoon. I love the simple way this steak cooks, very tasty and juicy. I love cooking gourmet food at home, and this one is definitely one for the keeps. Can serve up all kinds of interesting side dishes with it. Next time,
              Feb. 15, 2011 8:04 am
              Perfect. Follow the directions exactly. This steak turns out perfectly every time. Make sure your steak is room temp. before cooking. We use the lowest cooking times and the highest heats possible, because we like our steaks medium rare. Searing 1 minute per side, and broiling 3 minutes, yields consistant medium rare results. The pan sauce is also delicious.
              Feb. 15, 2011 8:06 am
              To respond to question about side dishes. Steamed broccoli, boiled new potatoes and a nice peach crumble goes great with steak. You don't need big flavors to pair with steak. It has big flavor all it's own. The sides can be down to earth (fruits and veggies) - literally.
              Feb. 20, 2011 4:22 pm
              followed exactly and it was GREAT!!!!! I am not a great cook and this turned out super!!!!1
              Feb. 24, 2011 10:23 am
              Of course you rub the steaks with the olive oil an then salt and pepper. I also sprinkle with garlic powder. NOW. I sear both sides of the steak to my desired look and then finish off in the microwave. When I grill I throw a couple of extra steaks on the grill, sear both sides,then wrap in saran wrap and tinfoil and stick in the freezer. Next time I want a steak and in a hurry I grab a steak out of the freezer throw in the microwave and wa-la a grilled steak. Hope this helps!
              Feb. 26, 2011 3:27 pm
              Absolutley perfect !! I also followed the directions to a T and i just had the best new york strip that i have had in long time. Thank You !!
              Mar. 14, 2011 7:39 pm
              hi does anyone know what i can use instead of vine? any suggestions? thanks
              Mar. 23, 2011 10:59 am
              C'ant wait to try it!
              Mar. 27, 2011 6:46 pm
              i was so excited to try this recipe and i really followed all the directions but i guess my steaks were too thick and ended up too rare and my husband was not pleased! ugh!
              Mar. 27, 2011 7:12 pm
              This recipe motivated me to buy an oven proof skillet. I seared each side for 2 minutes. I suggest checking the steaks temperature after being in the oven for 3 minutes no matter how you like your steaks cooked. This will give you a benchmark for where you are on time vs. how well done. My filets were a little thicker then an inch. At 3 minutes my reading was 120 degrees. Went another minute, turn the steaks and went another 2 minutes to 130 degress. The bigger filet was a perfect pink all the way through. So go I took pictures. The smaller filet was more like medium. Two side notes. I probably could have pulled them at 120 degrees and I don't think it was necessary to turn the steaks. I did it because it felt good. This was so easy to prepare and cook. I did not have Cabernet Sauvignon so we will try it the next time we serve this.
              Jun. 4, 2011 7:18 pm
              I've found this works just as good with a white wine, or whatever you've got on hand, as well. Perfect steaks every time.
              Jun. 4, 2011 7:27 pm
              Yeah, the smoke is kinda part of the process.
              Jun. 11, 2011 8:27 am
              I have made this recipe 4 times...twice it was AWESOME and twice it was just a ho-hum steak. You have to follow the recipe to a T! Make sure you have a pan that can go in a 500 Degree oven and make sure the pan is heated to the max! The cut of meat also makes a difference. The two times this turned out so delicious is what keeps me coming back to trying it again....
              Jun. 11, 2011 8:34 am
              Just wanted to add.....There aren't a lot of pans that are made to go in a 500 degree oven....make sure you check out your pan. I used a cast iron skillet during one of my "tries" and it didn't turn out very good. I think it was because I didn't give the pan enough time to heat up....It takes a while for a cast iron pan to absorb all that heat (My thoughts at least!)
              Jun. 19, 2011 3:04 pm
              Right there with ya, I'll never buy meat at Wally World. But back on topic, this is a great recipe that you can't find though the search function, I only found it by reading though the articles. Anyway, I use a Calaphlon Non-Stick Pan, and it holds up very well to the 500F. The trick is not to over do the steaks, when it doubt, pull them off early! Remember, like the article says, when you pull it off and tent it under the foil, it still continues to cook a few minutes afterwards. Its much easier to put the steak back in the pan to make it more done than have a steak that is over done! Also the cut of meat does make the difference. It's like that old saying, "you can't make s### shine." Same thing here. Normally, I like to tenderize/marinade my steaks, but with pan searing, higher cuts of meat are required... but I will say that when I do the Filet Mignon this way, its just as good as when I get it at Ruth Chris!
              deb m. 
              Jul. 10, 2011 8:14 pm
              Glad I read your comments before cooking my next steak!! I live in an apartment and wouldn't want to upset the neighbors....guess I'll just have to open the windows, cause I sure am not giving up on steak, lol! Maybe I should take the battery out of the smoke alarm for a few minutes, too?
              Aug. 26, 2011 4:02 pm
              The oil is for the steaks. Rub them down first the add salt and pepper.
              Dee T. 
              Aug. 28, 2011 2:49 pm
              I use orange juice to marinate my steaks, along with worcestershire sauce. The flavor is amazing, no need for the wine.
              Oct. 2, 2011 5:59 am
              AAhhh....but, the wine sauce is amazing! Follow the recipie though. I once added more butter thinking it would be wasn't. It made the sauce blander with not as much flavor.
              Oct. 31, 2011 1:47 am
              I can't wait to try this!
              Nov. 12, 2011 8:11 am
              I tried this last night. It was great. Added mushrooms. No smoke
              Dec. 12, 2011 2:00 pm
              Can anyone tell me if you marinade your steaks before cooking? And also is there some chart or something to help with how to judge times with thickness and size of different steaks?
              Jan. 8, 2012 10:06 am
              How do I test for doneness without a meat thermometer with distorting the cooking process? Taking it out of the oven and putting it back in may cause over or under cooking. Would a solid 5 mins be enough?
              Feb. 16, 2012 3:48 pm
              I followed the recipe to the tee...wonderful! Would not change a thing.
              Feb. 27, 2012 6:11 pm
              This method is great, I've never been happy with steak at home, just never was the same after eating at steak houses. Until I did this. The smoke is horrible, but the steak is oh so yummy!
              Mar. 6, 2012 8:24 pm
              Mar. 10, 2012 5:17 pm
              Any recipe would be good when cooking "filet mignon". If you screw up a filet you probably need to take cooking lessons....Seriously, i don't think this recipe is good for cheaper cuts of meat. The sauce is great though!
              Mar. 10, 2012 5:21 pm
              J P M 
              Mar. 21, 2012 4:37 pm
              Very helpful. Thanks!
              May 3, 2012 8:18 pm
              love this recipe...steak is awesome especially if you use grass fed beef.
              May 8, 2012 10:16 pm
              For those of you that don't want to stick a thermometer in your steak to check for doneness here is a simple tip my dad taught me. After searing one side of the steak and turning it over to get to the opposite side, watch for blood forming on the surface. When blood first appears it's rare, when it starts to form large drops it's medium rare, when it oozes out and runs down the side then it's medium. When blood stops oozing out its well to well done.
              Mrs. K 
              May 19, 2012 7:45 pm
              Tried it tonight, but I didn't do step 6. Didn't have any wine so I just did steps 1-5. So yummy! Normally, I can take or leave steak- unless Ruth's Chris makes it for me! But this was so easy, quick, and so so so goooood. I think letting it sit for 10 mins after cooked makes the juices flow so much better!
              Jun. 12, 2012 7:42 pm
              I would like to add ( if someone's already Said this I'm sorry I didn't read all posts) if you want to cook things like this use safflower oil, it has a higher cooking tolerance of about 600+ degrees before it smokes off, unless you're looking for a certain type of flavore them use safflower oil. I always use that cooking steaks or meat this way. Hope this helped Eric
              Aug. 8, 2012 3:37 pm
              I've cooked steaks this way for a while and they are delicious. I don't preheat the pan in the oven but on the stove top. I don't use olive oil because it'll smoke like crazy at high temps. Canola or peanut works just fine. sometimes I just season with salt and pepper other times a use a dry rub on the steak. Pan sauce is essentially the same but I add garlic and a little beef broth and balsamic vinegar and reduce. Pretty tastey.
              Aug. 16, 2012 8:02 pm
              This was awesome!! The steaks came out of the oven smoking so bad the fire alarm went off LOL! It was worth it because they were so tender. My daughter & I were shocked they were so good because I hardly ever cook steak. THIS IS A DO-OVER! THANKS
              Sep. 9, 2012 9:43 am
              what can i use instead of red wine?
              Sep. 14, 2012 10:07 pm
              Re the pyrex dish, that wasn't sound advice. Glass bakeware can't take heat that high, and the steaks were likely still cold when they hit the hot glass. To the person with the smoke in the house 2 days: People who advise others to heat the oven to 500 usually forget to mention it will smoke unless the oven is very clean. I just filed a complaint with the consumer product safety commission re pyrex mixing bowls. a brand new one shattered in my dishwasher on normal setting. it claimed it was dishwasher safe and it was in there several hours so it was room temp. they don't make their glass out of the same materials as they used to.
              Sep. 24, 2012 12:47 pm
              this recipe look delicious enough that i can eat it all. that is how good it looks so if you would like to try some just go online and get the recipe right now and you will be happy all your life long.
              Oct. 31, 2012 6:27 pm
              I use a cast iron pan, they are inexpensive and work great. With the steaks I use they already have marbling so I do not oil the steaks. This not only reduces smoke but also makes for a better red wine sauce. If you are getting excessive smoke it may be that your oven needs a thorough cleaning. I would suggest to run a normal self clean cycle the night prior to your steak cooking. Thicker steaks take a lot longer in the oven. One way to tell how far along a steak is done, touch the top with the flat end of a fork, if it is spongy, it is rare, the more firm the steak to the touch the closer you are getting to well done. It is extremely important to allow the steak to "rest".
              Dec. 4, 2012 5:11 pm
              I followed this recipe exactly and it was delicious. when the wine was cooking and reducing I threw in some mushroom with it. Allowing the steak to rest is key. My family enjoyed it very much.
              Joey Rae 
              Dec. 12, 2012 6:40 pm
              Great method. Used with a 1.4lb top sirloin (Iowa beef), kosher salt, fresh pepper and coriander. Seared for 2 on each side and 4 in the oven. Best steak ever. I added baby Bella mushrooms, garlic and coriander to the sauce as well.
              Joey Rae 
              Dec. 12, 2012 6:41 pm
              Oh, it cooked to med-rare.
              Jan. 4, 2013 12:12 pm
              What can you use instead of the wine?
              Jan. 6, 2013 3:41 pm
              Try a balsamic vinegar instead of the wine. Becauase of the stronger potency of vinegar (depending on the type you use) you may choose to use a little less than the 1/2 cup of wine the recipe calls for.
              Jan. 7, 2013 7:06 pm
              The 'smoking' has a lot to do with what oil is used. Straight EVOO is gonna smoke a little more than maybe blending it with some safflower or cannola oil.
              Jan. 14, 2013 7:21 pm
              Yum yum yum. I used this guide to grill my first steak ever and it turned out delicious! Will definitely use again.
              Brand New Me! 
              Feb. 10, 2013 5:38 pm
              Tried it tonight without the wine sauce and it was yummy! I went with a T-bone steak (it was on sale!) and it came out very tender. Will definitely make again!
              Feb. 14, 2013 2:47 pm
              My niece suggested adding a pat of butter on top of the steak when you return it to the oven to finish. I'm going to try that tonight.
              Mar. 22, 2013 12:19 am
              Awesome! Thanks for the tips, my tri tip turned out perfectly!
              Mar. 27, 2013 2:18 pm
              Turned out great! My hubbz, lil girl, and bro n law were all satisfied! Thank u! =)
              Apr. 12, 2013 5:46 am
              This was perfect! Watch the time though because using a cast iron skillet and the stove top on high, mine was well done at 3 mins in oven. Perfect for me and my husband though! Thank you so much!
              May 2, 2013 4:51 pm
              Just tried this with thin pieces of meat and was still delicious. Yummmm I will always cook my steaks like this from now on!
              May 30, 2013 7:48 pm
              I've never made steak this way, and really wanted to try it. When the steaks were in the oven the whole bottom of the skillet was covered in juice/fat/water from the steaks. Is that from it being a cheaper cut of meat?
              May 30, 2013 7:52 pm
              I totally over looked the sentence that said to turn your stove top on high to sear the meat. I just let them sit in the hot pan. One side seared nicely, and the other didn't. I was wondering how people were able to get this to work with no stove top. Ugh. Next time I will know at least.
              Jun. 20, 2013 1:45 pm
              PERFECT, I used beef stock instead of wine and used a little cornstarch.
              Jan. 9, 2014 6:53 pm
              tried this tonight with a pair of ribeyes. I took them out of the oven at 3 minutes but they were still very rare. put them back in and once they reached temp they were absolutely perfect. great method!
              Feb. 12, 2014 11:06 pm
              Amazing,very tender. My husband loved it and I found it to be pretty easy to make..I used NY strip and I would def use this again!
              Mar. 10, 2014 4:22 pm
              My steaks turned out perfect for the first time. This is just great.Cheers!
              Mar. 16, 2014 7:09 pm
              I can't tell you how happy my taste buds are!!
              Nov. 1, 2014 5:15 pm
              This recipe is fantastic. It's important to remember that the steak continues to cook during the "tenting". I took mine out while it was still a little too rare. After 10 minutes under the foil, perfection! I'm having steak all winter long!
              Dec. 26, 2014 6:43 pm
              I made this for dinner tonight and it came out wonderfully. It was the first time I used my new cast iron skillet. I used Nature's Best seasoning salt instead of just salt and pepper. I was a bit liberal with the butter, but the wine reduction was a great sauce. I used Rex Goliath (47 lb Rooster) Cabernet Sauvignon which was on sale at the grocery store.
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