Martha Stewart’s Steak Secret: 3 Ingredients for a Luxurious $100 Meal

Once again, Martha has wowed us with her culinary simplicity. Her three-ingredient steaks have quickly soared to the top of my list for romantic evenings and festive dinners. She seasons the steaks with just salt and pepper and pan-sears them in butter. However, the real game changer is the quick, delectable red wine sauce she whips up.

Personally, I steer clear of drinking alcohol due to an allergy. My college days tested my boundaries, but over time, my fascination faded. Now, with more wisdom under my belt, I’ve mastered the art of cooking with alcohol purely for its flavor, without the side effects.

Post-party leftovers often include wine that my guests didn’t finish. This recipe is a perfect solution for those almost-empty bottles that aren’t ideal for drinking but still perfect for cooking. With just about 1/3 cup of red wine, you can enhance your steaks with a rich sauce that’s fit for any special occasion.

Creating Martha’s Simple Yet Stunning Steak with Red Wine Sauce

To begin, Martha suggests starting with the basics: pat the steaks dry (I opted for New York strip), season them with salt and pepper, and allow them to reach room temperature for even cooking.

Martha recommends using a half teaspoon of butter for each steak, but I find that a tablespoon per steak gives a better result. Was “half a teaspoon” a typo, Martha?

Preheat a cast-iron skillet over high heat, toss in the butter, and lay the steaks in. Let them sear, flipping them infrequently, for about three to four minutes on each side to form a golden-brown crust. Afterward, move the steaks to a plate or cutting board and prepare to make the sauce.

Keep the skillet on high heat and pour in 1/3 cup of dry red wine. This will quickly deglaze the pan and pick up all the flavorful browned bits. A wooden spoon is perfect for this task—it won’t scratch your skillet and makes clean-up a breeze.

Off the heat, stir in two tablespoons of unsalted butter to finish the sauce. This creates a glossy, deep-colored sauce that’s surprisingly complex given the few ingredients used. It’s so delicious, you might be tempted to sip it right from the pan.

When it’s time to serve, I slice the steak against the grain. Identify the direction of the muscle fibers (they’ll appear as subtle lines) and slice perpendicular to them. This technique ensures the steak is tender and easier to enjoy.

Personalizing the Red Wine Sauce

The red wine sauce is incredibly versatile, using only a couple of ingredients. Martha suggests using a dry red wine, but mentions that white wine, Cognac, Armagnac, vermouth, or even vinegar could also do the trick.

For thickening the sauce, Martha lists options like unsalted butter, heavy cream, mustard, or what seems to be cream cheese.

I’ve experimented with all these variations. Adding heavy cream gives the sauce a softer pink shade and a delightful creaminess, perfect since New York strip is less fatty than ribeye. Dijon mustard introduces a zesty brightness, while cream cheese also works, though it requires a bit more effort to blend smoothly.