Steak with White Wine Sauce

The first time I made this steak with white wine sauce, it was a drizzly late October evening — that kind of gray that soaks into your sleeves a little. Everything felt chilled, even inside the house. I just remember wanting something that felt… cozy but not heavy, indulgent but honestly kind of fast, because I didn’t want to spend forever hovering over the stove. And somehow, with very few ingredients and a lot of quiet, this dish came together just right — the wine gently lifting the browned bits from the pan, that swirl of cream cheese melting in like silk. There are fancier things of course, but this has something soft and real about it. Maybe it’s the contrast of a seared steak with that pale, lightly tangy sauce… I don’t know. It feels like the food equivalent of warm light through a window. That’s the best way I can describe it.

Why You’ll Crave It

• You only need 15 minutes and a few pantry basics to create something that feels like a restaurant dish.
• The steak caramelizes beautifully, and the white wine sauce nestles into every crevice — creamy, rich, just the tiniest bit sharp.
• It works well for date night, but also when you’re just tired and want something comforting that doesn’t involve pasta.
• There’s basically no chopping involved — I mean, what a relief.
• The sauce is made in the same pan as the steak, so fewer dirty dishes (always worth celebrating).

The first time I made this, I actually used the last of the wine left from Sunday lunch — so it was part improvisation, and now it’s a little tradition.

What You’ll Need

• 2 steaks (200g each): something tender like sirloin or ribeye, bring them to room temp first
• 2 tbsp olive oil: rich and grassy if you have it, but any decent one works just fine
• 150 ml white wine: dry is best — a sauvignon blanc or even a dry riesling, nothing too sweet
• 100g cream cheese: full-fat, soft and spreadable, it melts into the sauce almost instantly
• Salt and freshly ground black pepper: just trust your hands here — be generous
• Fresh parsley: a scattering at the end makes everything look and taste brighter

Easy How-To

Let the steaks breathe

First — and this is important — take the steaks out of the fridge about 30 minutes before cooking. Just let them sit quietly at room temperature while you set the table or have a glass of water. Cold meat seizes up in a hot pan, so this helps them cook more evenly.

Get that sizzle going

In a wide pan (I use a cast iron but any solid pan works), heat the olive oil over medium-high heat until it shimmers slightly. Lay the steaks in and don’t move them, tempting as it is. Sear 3-4 minutes per side, maybe a tiny bit longer if they’re thick. You want a lovely dark crust. Then take them out, place them on a plate, and loosely tent with foil.

Deglaze that pan

Lower the heat just a little. Pour in the white wine — slowly — and immediately start scraping the bottom of the pan with a wooden spoon. All those golden bits need to be part of the sauce. Let the wine bubble gently, reducing by half or until it’s smelling a bit more mellow than sharp. Usually takes about 2–3 minutes.

Melt in that cream cheese

Add the cream cheese and stir gently until it melts. It might look lumpy at first, but it comes together very quickly into something soft and glossy. You can add a splash of water or more wine if it seems too thick. Trust your eye.

Taste and adjust, then combine

Now add salt and pepper — and taste. Maybe a touch more wine, or a pinch of dried thyme? It’s up to you. Return the steaks to the pan just briefly, so they warm through and soak up some of that velvety sauce. Spoon the sauce over their tops a few times too. Then plate, spoon sauce over, sprinkle parsley — and that’s it.

Good to Know

• If the sauce “breaks” or separates, just lower the heat immediately and stir in a tablespoon of cold water or a touch more cheese — it almost always comes back together.
• I’ve used mascarpone instead of cream cheese once when I ran out — just as dreamy, though a bit richer.
• One time I made this with an accidentally sweet riesling… not terrible, but not ideal. Dry wine really is worth reaching for in this case.

Serving Ideas

• Over buttery mashed potatoes, with the sauce running into the edges — pure comfort.
• Roasted root vegetables on the side: carrots, parsnips, red onions. A little sweetness balances it all out.
• With a crisp green salad and a lemony vinaigrette, especially if you’re aiming for a lighter meal.

Top Tricks

• Dry the steaks with paper towel before searing — it helps you get that good crust.
• Tilt the pan slightly as you spoon sauce over the steaks at the end — that baste-y motion gives it a feel of restaurant indulgence.
• A squeeze of lemon right at the end isn’t traditional, but very worthwhile if your sauce tastes a touch too heavy.

Frequently Asked Questions

Can I use chicken or pork instead?

Yes, absolutely. This sauce works beautifully with chicken thighs or pork chops too — just adjust the cooking times accordingly. The key is to get that golden sear first, no matter what protein you’re using.

What if I don’t cook with wine?

You can use a splash of good-quality chicken broth with a dash of lemon juice. It changes the flavor profile a bit, but still gives you something lively and flavorful.

Does the alcohol cook out?

Mostly, yes. When you simmer the wine for a few minutes, a lot of the alcohol evaporates. What’s left is its body and brightness — not its buzz.

Can I make this ahead?

The steak’s best fresh, but the sauce can definitely be made earlier and gently reheated. Just stir in a splash of water when warming to bring it back to creamy.

What kind of cream cheese should I buy?

Full-fat, plain, and soft. Nothing flavored. Something you’d want on a bagel. That’s the type you want here — rich, velvety, no surprises.