As a passionate home cook who’s been experimenting in the kitchen for over a decade, I’ve made this New York Steak Wine Sauce more times than I can count for family dinners or when I want to impress without overcomplicating things.
I have tested and tweaked this recipe through real-life trial and error, learning what works best for flavor, timing, and everyday kitchen tools. If you are searching for more steak recipes, check out Pan Seared New York Steak with Whiskey and Cream or Fillets Mignons with Roquefort Cheese Sauce.
Recipe Overview: New York Steaks Wine Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Servings: 4 people
- Cook Method: Pan-Seared
- Flavor & Texture: Tender, juicy New York steaks with a beautifully browned crust, finished with a rich, savory white wine sauce flavored with mushrooms, shallots, garlic, and fresh thyme.
- Difficulty: Easy. The sauce has a few steps, but everything comes together quickly and uses simple techniques.
- Why this Recipe? This classic French-inspired steak dinner feels elegant and special, yet it is easy enough to prepare on a weeknight and ready in about 30 minutes.
This New York Steak with Wine Sauce is an old French classic and one of those recipes you will find in many traditional French cookbooks. Do not let the lengthy instructions fool you. It is quite easy to prepare, and both the steaks and the rich wine sauce come together in less than 30 minutes.
We enjoyed our steaks with rosemary roasted potatoes and roasted asparagus. The potatoes were perfect for soaking up that wonderful wine sauce. Mashed potatoes or a creamy potato gratin would also be delicious on the side.
In this Article
A Note From Giangi
Key Ingredients
New York Steaks – A wonderfully flavorful and tender cut that is ideal for pan-searing. Choose steaks of similar thickness so they cook evenly.
Unsalted Butter – Adds richness to the mushrooms and shallots, giving the finished wine sauce a smooth, silky texture.
Mushrooms – Thinly sliced mushrooms bring an earthy flavor and wonderful depth to the sauce.
Shallots – Finely chopped shallots add a delicate sweetness that pairs beautifully with the wine and beef.
Garlic – Just one clove adds another layer of savory flavor without overpowering the sauce.
All-Purpose Flour – A small amount helps give the wine sauce a little body as it reduces.
Dry White Wine – The heart of the sauce. Choose a dry white wine that you would enjoy drinking, such as Sauvignon Blanc or Pinot Grigio.
Low-Sodium Beef Broth – Adds richness and enhances the steak’s flavor. Using low-sodium broth allows you to control the seasoning more easily.
Fresh Thyme – Gives the sauce a subtle, earthy, and aromatic note that works beautifully with beef, mushrooms, and wine.
Vegetable Oil – Ideal for searing steaks at high heat and creating that beautiful brown crust.
Salt and Pepper – Season the steaks generously before cooking and adjust the sauce at the end as needed.
Giangi’s Tips on cooking with alcohol
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn off the heat.
- Placing the alcohol in the middle of the pan is the safest way of doing it.
- Of course, always keep your eyes on the skillet.
- Also, keep all loose clothing away from the heat source.
When returning to the stove, start with a low flame and increase it. Gently swirl it around, then add the cream or butter as per the recipe.
How to Make New York Steaks with Wine Sauce
Step 1: Melt 3 tablespoons of butter in a skillet over medium heat, add the mushrooms, and cook for about 3 minutes, stirring occasionally, until lightly golden around the edges.
Step 2: Add 1 tablespoon of butter, the shallots, garlic, and a little salt, then reduce the heat to low and cook for about 5 minutes, stirring occasionally, until the shallots are soft and translucent.
Step 3: Sprinkle the flour over the mushroom and shallot mixture and cook for about 1 minute, stirring constantly, then add the white wine, beef broth, thyme, and a little salt.
Step 4: Increase the heat and simmer the sauce for about 5 minutes, or until the liquid has reduced by half.
Step 5: Pour the mixture through a fine mesh strainer, pressing firmly on the vegetables to extract as much liquid as possible, then discard the solids and set the wine sauce aside.
Step 6: Generously season both sides of the New York steaks with salt and pepper.
Step 7: Heat the vegetable oil in a large skillet over medium-high heat, add the steaks, and cook for 4 to 6 minutes per side for medium-rare, adjusting as needed for your preferred doneness.
Step 8: Transfer the steaks to a plate, loosely cover them with aluminum foil, and let them rest while you finish the sauce.
Step 9: Allow the skillet to cool slightly, remove any excess oil without wiping away the browned bits, then add the reserved wine sauce and bring it to a gentle simmer.
Step 10: Scrape the bottom of the skillet to release all those wonderful browned bits, then simmer until the sauce has reduced slightly.
Step 11: Lower the heat, stir in the remaining tablespoon of butter along with any juices from the resting steaks, and season with salt and pepper to taste.
Step 12: Serve the New York steaks warm with the wine sauce spooned generously over the top.
Giangi’s Pro Tips
Bring the steaks to room temperature before cooking so they sear more evenly and stay tender in the center.
Pat the steaks dry with paper towels before seasoning. A dry surface helps create that beautiful golden crust.
Do not overcrowd the skillet when cooking the mushrooms or the steaks. Give everything enough room to brown instead of steam.
Use a wine you enjoy drinking since its flavor will concentrate as the sauce reduces.
Keep all the browned bits in the pan after searing the steaks. They add wonderful depth and richness to the finished sauce.
Let the steaks rest for a few minutes before serving so the juices redistribute and the meat stays tender.
Finish the sauce with butter off the heat for a smoother, silkier texture and a beautiful glossy finish.
Taste before adding more salt, since the beef broth and reduced sauce can become more concentrated as they cook.
What to Serve with New York Steaks with Wine Sauce
The rich mushroom and wine sauce pairs beautifully with potatoes, green vegetables, and a fresh salad.
Smashed Potatoes are a wonderful choice. Their crispy edges and soft centers are perfect for soaking up that delicious wine sauce.
Green Bean Almondine brings a fresh, buttery crunch to the plate, while the lemon helps balance the richness of the steak and sauce.
For something a little more comforting, Leek and Potato Gratin makes the meal feel extra special and works beautifully with beef.
A simple Carrot Salad or lightly dressed green salad is also a lovely option if you want something fresh alongside the steak.
Storage and Reheating
Store: Store the leftover steaks and wine sauce in separate airtight containers for up to 3 days.
Reheating the steak: Warm the steak gently in a skillet over low heat or in a 275°F oven until just heated through. Avoid overheating, as the steak can quickly become dry and tough.
Reheating the sauce: Warm the wine sauce in a small saucepan over low heat, stirring occasionally. If it has thickened too much, add a small splash of beef broth or water to loosen it.
More Wine Sauces Recipes
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New York Steaks Wine Sauce
Ingredients
- 5 tablespoons unsalted butter
- 3 ounces mushrooms, stomp removed and thinly sliced
- 3 tablespoons shallots, finely chopped
- 1 large garlic clove, minced
- 1 tablespoon unbleached all purpose flour
- 1 cup dry white wine
- ¾ cup low sodium beef broth
- 1 large spring fresh thyme
- 4 New York Steaks 6 ounces each
- 2 tablespoons vegetable oil
Instructions
- In a skillet melt 3 tablespoons of the butter over medium heat and cook the mushrooms stirring occasionally, until slightly gold at the edges, about 3 minutes. Stir in 1 more tablespoon of the butter, the shallots, garlic and salt. Reduce the heat to low and cook, stirring occasionally, until the shallots are softer and translucent, about 5 minutes.
- Sprinkle the flour over the shallots – mushrooms and cook for about another minute stirring well and incorporating the flour. Add the wine, stock, thyme springs and salt. Raise the heat and simmer until the liquid is reduced by half (1 cup), about 5 minutes. Pass the mixture through a fine strainer pushing firmly on the vegetables until all the liquid has been extracted. Discard the solids and set the wine mixture aside.
- Generously salt and pepper both sides of the steaks.
- In a large skillet heat the oil over medium high heat. When hot add the steaks and cook until dark brown and crusty, 4 – 6 minutes per side for medium rare. Transfer to a plate, cover with aluminum foil and let them rest.
- Let the skillet cool off, remove any fat or oil remaining in the skillet and do not wipe it. Add the reserved wine mixture and bring to a low simmer, scraping the bottom of the skillet to loosen any browned bits. Simmer until reduced by a one-forth.
- Reduce the heat and add the remaining tablespoon of butter. Add any juices accumulated from the steaks. Season with salt and pepper if needed.
- Divide the steaks between plates and pour the sauce over it.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sauces, Beef, Veal & Lamb, Dinners
- Cuisine: French
- Occasion: Father’s Day, Christmas, New Year
- Type: Under 45 minutes
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Giangi Townsend
When in the mood for a French classic dinner, this New York Steak with wine sauce is my go-to recipe. Creamy sauce alongside a perfectly cooked steak is just perfect any day of the week.