In the spirit of the amazing cult wines that we’ve picked up lately, I thought it was time to use some of the gorgeous wine to cook up one of our absolute favorite recipes. Plus, what a great excuse to open one of the bottles!?! Ben & I make this Better Homes & Gardens Wine Glazed Steak dinner whenever celebrating something, you know…like a Friday night! I’ve added in our notes on how to make the best possible steak.

Wine Glazed Steak |

Let’s talk about steak… Where do you guys pick up your steaks? I have had the hardest time with it. I just can’t seem to get good steaks at our local grocery stores. I stock up at Harris Ranch whenever we take a road trip down to Southern California, but it’s unrealistic to drive three hours to get steak every time! I recently discovered an adorable little butcher shop about 15 minutes away. Everyone had been telling me to go give it a try, but I had visions of something out of a horror show. I’m so glad I took the plunge. They had an amazing selection of grass fed steak in every possible cut, amazing looking lamb, pork chops, and a whole seafood counter. They even had a wine tasting counter where you could sample wines. What I appreciated the most was the care that the butchers put into their work. They took the time to discuss what you were planning to make for dinner, offered recommendations, and . They really put a lot of care into their work. NOT the same experience I get from my local grocery store. It was more like the experience of going to a Farmer’s Market where you get to actually talk to farmers. Maybe it’s just my grocery store though. What do you guys think? Where do you shop for your food?

Wine Glazed Steak with Mushrooms |

I recommend making this with Garlic Broccoli & Cauliflower to go with this Wine Glazed Steak. It keeps the dinner feeling celebratory while still being low carb and leaves plenty of room for dessert! I suggest some Deviled Strawberries or Mini Cream Cheese Buttercakes!

Wine Glazed Steak with Vegetables |

Wine Glazed Steak


  • 2 teaspoons cooking oil for the pan (I use grapeseed, but olive oil works too.)
  • 1 teaspoon of salt per pound of steak (I use alderwood smoked sea salt.)
  • 2 good steaks (I like to use a nice filet mignon about the size of my palm for each of us.)
  • 3 cloves minced garlic (More is okay!)
  • 1/8 teaspoon crushed red pepper
  • 3/4 cup red wine
  • 2 cups sliced fresh mushrooms
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 4 teaspoons honey
  • 4 tablespoons butter (2 for the top of the steak, 2 to stir into sauce)


  1. Prep steak by salting it & bringing it to room temperature for at least 40 minutes.
  2. Place steak in a pan (cast iron if you have it) with very hot oil, then reduce heat to medium.
  3. Cook steaks until they reach 100 degrees on one side, then flip and cook until they reach 125 on the other medium rare. About 5-6 minutes on either side if you don't have a meat thermometer, but I highly recommend getting one!
  4. Remove steak from pan, top with 1 tablespoon of butter each, cover with foil & set aside to rest.
  5. Add garlic and red pepper to the skillet that the steak was just in; cook for 10 seconds.
  6. Remove skillet from heat, carefully add wine, then return it to the heat.
  7. Bring to a boil for about 4 minutes.
  8. Add in mushrooms, vinegar, soy sauce, and honey.
  9. Simmer for another 4 minutes or until mushrooms are tender.
  10. Stir in butter until melted.
  11. Spoon over steak.

What’s your favorite way to make steak?

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