Imagine cutting into a perfectly seared ribeye steak, its golden-brown crust giving way to a tender, juicy interior, while a luxurious red wine pan sauce glistens tantalizingly on the plate. This isn't just another steak recipe - this is your ticket to culinary greatness right in your own kitchen. Whether you're looking to impress a date, treat yourself to a gourmet meal, or simply elevate your cooking skills, this Ribeye Steak Sauté with Red Wine Pan Sauce is about to become your new go-to recipe that will have everyone asking, "Who's the chef?"
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup red wine
- 1/4 cup beef broth
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves
Instructions
- Remove ribeye steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry thoroughly with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Heat a heavy-bottomed cast iron skillet or stainless steel pan over high heat until it's very hot and just begins to smoke.
- Add olive oil to the hot pan, swirling to coat the bottom evenly.
- Carefully place steaks in the pan, laying them away from you to prevent oil splatter. Cook without moving for 3-4 minutes to develop a rich, golden-brown crust.
- Flip steaks using tongs and cook the other side for an additional 3-4 minutes for medium-rare, or adjust timing based on desired doneness.
- Remove steaks from pan and let rest on a cutting board, tented with aluminum foil, for 5-7 minutes to allow juices to redistribute.
- In the same pan with steak drippings, reduce heat to medium and pour in red wine, scraping up any browned bits from the bottom of the pan.
- Add beef broth and fresh thyme leaves, simmering and reducing the liquid by half, which concentrates the flavors.
- Remove pan from heat and swirl in cold butter until melted and sauce is glossy, creating a rich pan sauce.
- Slice steaks against the grain and drizzle with the red wine pan sauce before serving.
Tips
- Temperature is Key: Always let your steaks sit at room temperature for 30 minutes before cooking. This ensures even heat distribution and a more consistent cook.
- Moisture Matters: Pat your steaks completely dry before seasoning. Excess moisture prevents that coveted golden-brown crust from forming.
- High Heat is Your Friend: Use a heavy-bottomed cast iron or stainless steel pan and get it smoking hot before adding oil. This creates the perfect sear.
- Don't Overcrowd: Cook steaks in batches if necessary. Overcrowding the pan will steam the meat instead of searing it.
- Let it Rest: Always let your steak rest after cooking. This allows the juices to redistribute, ensuring a more tender and flavorful bite.
- Sauce Magic: Use the same pan for your red wine sauce to capture all those delicious browned bits (called fond) for maximum flavor.
- Butter Finish: The cold butter swirled into the pan sauce at the end adds a luxurious richness and beautiful glossy finish.
Nutrition Facts
Calories: 880kcal
Carbohydrates: 4g
Protein: 50g
Fat: 70g
Saturated Fat: 27g
Cholesterol: 150mg
