Red Wine Reduction Steak Sauce

Ahron Posen July 30, 2024

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Making a wine sauce reduction for your barbecue—are you nuts?!? As much as I like good food, this is something I never would have considered in the past. But now, when everything is already cooked sous vide and all I need to do is simply throw it on the grill for a couple of minutes—I’m not busy with checking for doneness or worrying about over/under cooking—I find myself filling my extra time by making sauces on the day of the barbecue. It’s those “finishing touch” items that transform your weekend barbecue into restaurant-level cuisine.

Another interesting discovery I made is that the juice in the bag that you sous-vided the meat in is an amazing base toward building any sauce. It is already halfway toward being a great demi-glace (super-concentrated beef stock), which traditionally takes hours and hours to prepare. Demi-glace is always going to deliver an amazing sauce no matter what you add to the pan, so here is an easy base recipe; riff and freestyle away :).

12

20m 6

Easy Gluten Free Low Carb Meat

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Ingredients

Red Wine Reduction Steak Sauce

1/2 cup dry red wine, such as Alfasi Cabernet Sauvignon
1 tablespoon Gefen Honey
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon of your favorite barbecue sauce
1/4 cup juice from sous vide bag (or beef or chicken stock, but it won’t be the same)
salt, to taste
pepper, to taste

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Ahron Posen BBQ beef Chaim Felder grill red wine reduction sauce steak steak sauce summer

Directions

Heat up a non-stick pan to high heat.
Add wine and lower heat to low; let the wine sizzle for 30 seconds in the pan alone to cook off the alcohol, then add in honey, balsamic vinegar, and barbecue sauce. (Don’t add the juice from the bag yet; that comes last.)
Simmer for two minutes until all elements are nicely combined, then add the juice from the bag and simmer for another 30 seconds, stirring occasionally.
After this you can keep on simmering for a thicker sauce or stop simmering and keep it more liquidy—just a matter of preference.

Description:
Photos and Styling by Yossi and Malky Levine

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Red Wine Reduction Steak Sauce

Ahron Posen

Whisk by Ami Magazine

Recipe Description:

Making a wine sauce reduction for your barbecue—are you nuts?!? As much as I like good food, this is something I never would have considered in the past. But now, when everything is already cooked sous vide and all I need to do is simply throw it on the grill for a couple of minutes—I’m not busy with checking for doneness or worrying about over/under cooking—I find myself filling my extra time by making sauces on the day of the barbecue. It’s those “finishing touch” items that transform your weekend barbecue into restaurant-level cuisine.

Another interesting discovery I made is that the juice in the bag that you sous-vided the meat in is an amazing base toward building any sauce. It is already halfway toward being a great demi-glace (super-concentrated beef stock), which traditionally takes hours and hours to prepare. Demi-glace is always going to deliver an amazing sauce no matter what you add to the pan, so here is an easy base recipe; riff and freestyle away :).

Ingredients

Red Wine Reduction Steak Sauce

1/2 cup dry red wine, such as Alfasi Cabernet Sauvignon
1 tablespoon Gefen Honey
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon of your favorite barbecue sauce
1/4 cup juice from sous vide bag (or beef or chicken stock, but it won’t be the same)
salt, to taste
pepper, to taste

Directions

Step 1

Heat up a non-stick pan to high heat.
Add wine and lower heat to low; let the wine sizzle for 30 seconds in the pan alone to cook off the alcohol, then add in honey, balsamic vinegar, and barbecue sauce. (Don’t add the juice from the bag yet; that comes last.)
Simmer for two minutes until all elements are nicely combined, then add the juice from the bag and simmer for another 30 seconds, stirring occasionally.
After this you can keep on simmering for a thicker sauce or stop simmering and keep it more liquidy—just a matter of preference.

Step 2 - Credits