Craisin Wine Reduction & A Recipe for Steaks Too!

This is by far one of the best things I’ve ever tasted in my entire life. It’s probably going to be my best article too.

I’ve always wanted to try this because my mom makes something similar for lamb and I wanted to test my sauce skills.  It’s not that hard to make and it makes even the cheapest steaks taste like royalty.  My girlfriend who ONLY uses A1 sauce with meats even used this reduction.  I was really happy about it.

It’s a little bit of an intense recipe, which I apologize for, but it’s really worth the effort!


  • 1 Cube of Wine (Available at Target)
  • 2 Tsp Apple Cider Vinegar
  • 1 1/2 Tsp Marjoram
  • 2 Tsp Paprika
  • 2 Tbsp Paprika (for steak)
  • 1 Tsp Salt (for steak)
  • 2 Tsp Pepper (for steak)
  • 1/2 Cup Craisins
  • 2 Tsp Minced Garlic
  • 2 Bottom Round Steaks
  • 1/2 Cup Water or Beef Broth


  • First, set the Steak in a small baking dish where you can pour about 1/4 of the red wine as a marinade for the steaks
  • Cover them with the Paprika, Salt, and Pepper and let them marinade.  Be sure to rub the seasonings on the top side
  • Heat a small sauce pan to high heat and add the Red Wine.  When it comes to a boil add the Vinegar and Craisins
  • Allow the Sauce to reduce by half, it’ll be near 10 minutes, stir occasionally.
  • Heat a Medium size Pan to medium high heat and Preheat the Oven to 400 degrees
  • Place the meat on the dry hot pan and let sit for 3 minutes, or until browning happens on the pan
  • Pour the Juice from the marinade into the sauce and continue boiling it (WASH THE BAKING DISH WITH SOAP!!!)
  • Flip the meat when caramelized on the bottom and do another 3 minutes before returning them to the Baking Dish
  • Put the Meat in the oven for 10-15 minutes (10 being rare 15 being medium rare)
  • By this time the Sauce should be almost gone and there should be a thick syrup surrounding the enlarged, infused Craisins.  Pour the 1/2 cup of water/broth in the pan you cooked the meat in
  • With a wooden spoon, scrape up the brown on the bottom of the pan, when the pan’s fully deglazed, taste a little spoonful of the juice.  Add a little salt if needed, and add the juice to the sauce pan, AND THE MARJORAM!!!!! *(just for you Mandy!)
  • Add the garlic and a tsp more Paprika *
  • Remove the sauce pan from heat and cover while the steaks finish.
  • Pull out the steaks after 10-15 minutes and place them on a plate to rest.
  • Pour the juice from the baking dish into the sauce pan, and let it sit off the heat a little longer
  • After the meat has rested 10 minutes, pour the juices on the plate into the sauce pan, and return it to high heat
  • As soon as the sauce comes to a boil, turn off the heat, stir it and try it.  With any luck you’ll have the best reduction you’ve ever had!

Seriously, this is one of the best things I’ve ever made.  I was really sad there wasn’t any left over.  Everything I eat now beckons for the sauce.  PLEASE try this one!

And if you do try this, you better let me know!  Cause I’ll be bitter if I find out someone ate it and thought it was great and were like, PSSHHHHH  I ain’t lettin him know!  It’d be terrible.  Either way hope you like it!


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