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Charred steak and red wine jus

Serves   4
Prep time: 10 mins
Cooking time: 25 mins

A luxuriously hearty dinner that packs a punch with a char-grilled steak and a robust red wine jus. Serve with roasted baby potatoes and your favourite seasonal greens, such as grilled asparagus or broccoli for the perfect night in!

Charred steak with red wine jus




  • Pams extra virgin olive oil
  • 600g Sirloin steak, room temperature
  • 1 tbsp + 1 tbsp Pams butter
  • 1 onion, finely diced 
  • 1 sprig fresh rosemary 
  • ½ cup De Bortoli Woodfired Cabernet Sauvignon 2019
  • 1 cup beef stock
  • 1 tsp Pams dijon mustard


1. Heat a generous drizzle of olive oil in a large skillet pan over high heat. Pat steak dry with a paper towel and season with salt and pepper. Cook for 4 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest while you make the jus.

2. Using the same pan, reduce heat to medium and melt 1 Tbsp butter. Add in the onions and rosemary, and sauté for a few minutes to allow the onions to soften.

3. Pour in the red wine, and cook for 2-3 minutes or until the liquid has evaporated by half.

4. Add in the rosemary and beef stock,  then cook while stirring for 3-5 minutes or until the mixture has evaporated and thickened slightly. Whisk in the remaining butter, dijon and seasoning to taste, and then remove from the heat.

5. Slice the rested steak against the grain, and serve alongside the red wine jus and your desired sides.  



TIP: Add a knob of butter, lightly crushed garlic cloves and sprigs of thyme or rosemary when cooking your steak for a flavourful buttery addition. Then don’t forget to baste during the cooking process so it soaks up all the deliciousness!