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Steak with Red Onion, Wine & Port Sauce

Scott Phillips

Servings: four.

The easy sauce reduction elevates this steak into a sophisticated dinner. The sauce can be made ahead and kept refrigerated for several days.


For the sauce:

  • 1-1/2 cups dry red wine
  • 1/2 cup ruby port
  • 3 cups thinly sliced red onion (1 large)
  • 4 medium white or cremini mushrooms, chopped (about 3/4 cup)
  • 3 cloves garlic, coarsely chopped
  • 1 large chipotle chile (from a can of chipotles en adobo), seeds removed
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 tsp. dried thyme
  • 2 cups low-salt beef broth
  • 3 Tbs. cold unsalted butter, cut into 1/2-inch pieces
  • Kosher salt

For the steaks:

  • Four 1/2-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 oz. each)
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 620
  • Fat Calories (kcal): 350
  • Fat (g): 39
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 130
  • Sodium (mg): 550
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 35


  • Combine the wine and port with the onions, mushrooms, garlic, chile, parsley, and thyme in a 3- or 4-qt. saucepan. Bring to a boil and then simmer very briskly until the liquid is reduced by half, about 10 minutes. Add the broth and reduce by half again, about 13 minutes. Strain the liquid and discard the solids. Clean the saucepan and return the strained liquid to the pan. Reduce until there is just over 1/3 cup liquid remaining, about 5 minutes.
  • Grill or broil the steaks: Prepare a medium-high gas or charcoal fire or heat the broiler on high. Season the steaks with salt and pepper and grill or broil until they are cooked to your liking. Medium rare takes about 1-1/2 minutes per side; medium, 2 minutes per side. Let rest while you finish the sauce.
  • Bring the wine reduction to a simmer. Remove from the heat and whisk in the butter. Season to taste with salt. Spoon a tablespoon or so of sauce over each steak.

Make Ahead Tips

The sauce can be made up to 2 days ahead (but don’t add the butter until you’re ready to serve). Refrigerate if working more than a few hours ahead.


Rate or Review

Reviews (2 reviews)

  • Krispie | 03/19/2017

    I didn't make the steak as detailed here, I just grilled it like I normally would. I made the sauce exactly as instructed. I loved that I could make it the day before. It was fantastic. I will use this sauce again for sure.

  • nyna99 | 07/15/2010

    This is super easy and tastes great! You can cook it outside on the side burner of your grill and grill your steaks outside, leaving the house nice and cool.

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