Steak with Shiraz Sauce (Bordelaise-Style, Made Simple)

0 comments
20th April 2026

A great steak doesn’t need much—but the right sauce can take it to another level.

This simple Shiraz-based sauce is inspired by classic bordelaise, but made without demi-glace. It delivers richness, depth, and balance using just a few ingredients and proper technique.

👉 Simple. Classic. Done properly.

Steak with Shiraz Sauce (Bordelaise-Style)

Mark Dexter

“steak with red wine sauce” – A simple, restaurant-style steak served with a rich Shiraz red wine sauce. Inspired by classic bordelaise, made easy without demi-glace.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Equipment

1 frying pan or skillet
1 Tongs
1 knife and board

Ingredients

For the Steak

2 each steaks (ribeye or sirloin)
salt
black pepper
1 tbsp olive oil or butter

For the Shiraz Sauce

1 cup Shiraz
1 each golden shallot, finely diced
1 cup beef stock
1 tbsp butter
salt and pepper

Instructions

Cook the Steak

Remove steaks from fridge and bring to room temperature.
Season generously with salt and pepper.
Heat a pan over high heat and add oil or butter.
Sear steaks until a crust forms, then cook to desired doneness.
Remove from pan and rest.

Make the Shiraz Sauce

In the same pan, reduce heat and add shallot. Cook until soft.
Pour in Shiraz and simmer until reduced by half.
Add beef stock and reduce again until slightly thickened.
Stir in butter to finish the sauce.
Season to taste.

Serve

Slice steak if desired and serve with sauce over the top.

Notes (kooks Tips)

Let the wine reduce properly—this builds flavour

Rest the steak before serving

Use the same pan for maximum flavour

Taste and adjust seasoning at the end

KOOK’S SECRETS

Nutrition

Calories: 148kcalCarbohydrates: 11gProtein: 3gFat: 0.3gSaturated Fat: 0.2gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gTrans Fat: 0.01gSodium: 306mgPotassium: 238mgFiber: 0.1gSugar: 4gCalcium: 26mgIron: 0.5mg

Keyword grilled, hearty, homemade, quick

Tried this recipe?Let us know how it was!

⚖️ Why this works

wine adds acidity + depth
reduction concentrates flavour
butter balances the sauce

👉 It mimics classic technique—without complexity.

🧠 Kooks Tip

👉 Always reduce properly
👉 Don’t rush the sauce
👉 Taste as you go

❌ Common Mistakes

not reducing enough
using low heat
skipping resting time
overcooking steak

🔗 Explore more

Shiraz post
Red Wine Hub
Wine pairing guide

Steak with Shiraz Sauce (Bordelaise-Style, Made Simple)