Ribeye Steak with Red Wine Sauce

If you’re looking for something impressive but easy to whip up for a gathering or a quiet date night at home, my Ribeye Steak with Red Wine Sauce is the recipe to make. The rich and delicious red wine shallot pan sauce is the perfect complement to the juicy ribeye and rivals that of any steakhouse!

Better than a steakhouse

I absolutely love eating at steakhouses, but they’re not the most economical, so more often than not, when I’m craving a steak, I will make one at home. Sometimes I’ll make steak au poivre, other times I’ll make bistecca fiorentina as shown in my new cookbook. This recipe for ribeye with red wine reduction is one of my more recent creations, and I’ve been making it on repeat.

The wine sauce is a simple combination of a few ingredients, like dry red wine, stock, and shallots, and the flavors are truly magical when combined with the steak.

For the full steakhouse experience, I like to serve this alongside garlic mashed potatoes and creamed spinach.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Steak. You truly can use any cut of steak here, though I happen to love the flavor in ribeye and think it works really well with the sauce. You can definitely use a NY strip or a filet, too. Note: the steak pictured above has been salted overnight. This helps distribute the salt throughout leading to juicier steak. Also, the refrigerator drys off the exterior for a better sear.
• Wine. I’m using a Cabernet Sauvignon, but any dry red will do. I do recommend using a wine that you’d like to drink alongside the steak. You’ll need 1 1/2 cups for the sauce, so you’ll have enough left over to drink.
• Beef stock. Use a low-sodium beef stock, or even better, homemade beef stock.
• Sugar or balsamic vinegar. These are optional ingredients but may be needed to balance out the sauce in the event it is at all bitter or too strong for your liking.

See the recipe card for full information on ingredients and quantities.

How to make ribeye steak with red wine sauce

Each number corresponds to the numbered written steps below.

1. Salt and pepper the steak and set in the refrigerator for at least 12 hours. Remove the steak 1 hour prior to cooking. In a saucpot add the wine and rosemary sprig and bring to a boil. Allow it to reduce by half. Once reduced, remove the rosemary sprig and set aside.
2. Heat a large cast iron or stainless steel pan to medium-high heat, add the oil, and once shimmering, add the steak. Cook the steak until well browned on both sides flipping every minute, about 3 minutes per side.

3. Make sure to sear the sides of the steak with tongs.
4. Place the steak on a wire rack-lined baking sheet and roast in a 400°F oven until the steak reaches 110-115°F internally or until desired temp is achieved.
5. When the steak is done, place on a cutting board and cover with tented foil for at least 10 minutes before slicing.
6. Remove any oil from the steak pan, heat to medium, and add the butter and shallot. Once the shallot is soft, add the flour and cook for 1-2 minutes or until it darkens a touch.

7. Whisk in the beef stock followed by the reduced red wine and bring to a boil.
8. Once the sauce thickens and coats the back of a spoon, remove it from the heat. After thickening, there should be ~1 cup of sauce. Whisk in 1 tablespoon of cold butter and season with salt and pepper to taste. If the sauce is too strong or bitter, add a pinch of sugar or balsamic vinegar. Slice the steak and serve topped with the red wine sauce, or serve the sauce on the side.

More steak recipes you’ll love

If you can’t resist a tender, juicy steak, give these other recipes a try!

• Steak tagliata
• NY strip with gorgonzola sauce
• Steak diane