Savory Steak Dinner for Two

February 12th, 2013 posted by Betsy Gartrell-Judd

The Dessert Bible

steak The kids are tucked in bed and you’ve rented a movie. Don’t stop there… plan a late-evening dinner for grown-ups! Light some candles, share a bottle of red wine and make this delicious, classic dinner for two. The tangy sauce and onions of this dish are a mouthwatering accompaniment to a tender steak. Serve with a salad of fresh greens tossed with sliced red onion, tomato and an herbal vinaigrette dressing. Consider redskin potatoes mashed with roasted garlic – or simply a classic baked potato – and rolls. You’ll be glad you dined at home!

Click here to go to this recipe in our cookbook where a printable version may be obtained.

Savory Steak Dinner for Two

Note: Once the steak has cooked, you need to work fast to prepare the sauce for this dish. For best results, assemble and measure out all ingredients before you start cooking!


Boneless sirloin or ribeye steak 1 tablespoon vegetable oil Salt and ground pepper to taste 1 medium onion, sliced (optional) Handful fresh mushrooms, sliced (optional) 2-3 cloves garlic, minced or crushed 1/8 teaspoon dried pepper flakes or red pepper powder 3 tablespoons red wine (or cooking wine) 1 tablespoon soy sauce 2 teaspoons balsamic vinegar 1 teaspoon honey 1 tablespoon butter


Pat steak dry. In large skillet, heat oil over medium-high heat and cook steak. See notes for determining doneness. (I cook 3/4″ steaks for about 4 minutes each side to achieve a doneness of medium.) Once cooked to desired doneness, lightly season with salt and ground pepper, then transfer steak to a platter and keep warm. Pour off most of the drippings from the skillet. Add onion, if desired, and saute over moderate heat for several minutes. Add mushrooms, if desired, and saute for a few more minutes, until onions and mushrooms are sufficiently wilted. Add garlic and red pepper flakes or powder; saute for 10 seconds. Add wine and boil a few seconds until almost all liquid has evaporated. Add soy sauce, vinegar and honey; bring to a simmer, stirring. Add butter and stir over low heat until melted. Spoon sauce over steak and serve.

Temperatures for steak doneness –

Medium Rare: 145 F Medium: 160 F Well Done: 170 F Serves 2

Recommended Reading:

This book sizzles. Before we get to steaks, have a whiskey sour. William Rice’s splendid cocktail recipe sets the stage for the most fabulous steak recipes you’ve ever read. Consider this: Asian beef salad, spectacular sirloin, classic steak au poivre and, for those occasional leftovers, steak hash. And wait until you try his side dishes (perhaps a creamy and wonderful potato pie, white gazpacho or a rich and satisfying Hungarian beef soup) and his desserts (bread pudding, maybe, or some old-fashioned strawberry shortcake). Puritans, vegetarians and those addicted to Burger King need not apply–but everyone else will want to devour this book . (courtesy: Amazon)

Betsy Gartrell-Judd lives in Ohio with her husband and three daughters. Visit Chef Mom for more recipes, tips and meal ideas for the family chef!

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Betsy Gartrell-Judd (4 Posts)

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