Beaujolais steak for two


  • Prep Time5 mins
  • Total Time5 mins
  • Makes2 servings
*PLUS Cooking time: 12 minutes


  • 2 tsp butter

  • 2 1-in. strip-loin or rib-eye steaks

  • 1/2 cup red wine, such as cabernet sauvignon or Beaujolais

  • 2 tbsp salsa, mild to hot as prefered


  • Set a heavy-bottomed frying pan over medium heat. When hot, add butter and tilt pan to coat.

  • When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks.

  • Remove steaks to heated plates. Pour wine into pan juices and increase heat to medium-high. Scrape all brown bits from bottom of pan. Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes. Pour over steaks.