Ribeye Steak with Red Wine Sauce
Ribeye Steak with Red Wine Sauce is the meal to make when you want to impress with minimal effort. The rich red wine shallot sauce is the perfect complement to the juicy steak yielding a meal that is restaurant-worthy!
Servings: 4
Ingredients
- 1 thick ribeye steak removed fridge for at least 1 hour before searing
- 1 tablespoon Diamond crystal kosher salt
- black pepper to taste
- 1/4 cup neutral oil
For the sauce
- 1 1/2 cups dry red wine
- 1 sprig rosemary
- 2 tablespoons unsalted butter
- 1 small shallot minced
- 1 tablespoon flour
- 3/4 cup low-sodium beef stock
- 1 tablespoon cold unsalted butter
- sugar or balsamic vinegar optional, see notes below
Instructions
- Place the ribeye steak on a wire rack lined baking sheet and salt on all sides. Season with pepper to taste. Refrigerate for at least 12 hours or overnight. Note: If in a rush, you can skip this step and just season with salt and pepper after the steak has been removed from the fridge.
- Remove the steak from the fridge at least 1 hour before searing.
- Pour the wine and add the rosemary sprig to a saucepot and bring to a moderate boil. Reduce by half. Once reduced, remove the rosemary sprig and set sauce aside.
- Preheat the oven to 400°F and set the rack to the middle level.
- 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). Make sure to sear the sides of the steak with tongs.
- Place the steak on a wire rack-lined baking sheet and into the oven. Roast until the steak reaches 115°F internal temperature or until desired temp is achieved. Place the steak on a cutting board and tent with foil for at least 10 minutes before slicing.
- Pour the oil out from the steak pan and heat to medium. 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. Whisk in the beef stock followed by the reduced red wine and bring to a boil.
- Once the sauce thickens and coats the back of a spoon remove it from heat. After thickening there should be about 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 for your liking a pinch of sugar can be added.
- Slice the steak and serve on a platter with the red wine sauce on the side. Enjoy!
Notes
- Pan. A cast iron, stainless steel, or carbon steel will all work well to sear the steak.
- Beef. Any steak can be used. A thick filet or NY strip both work well. Just cook to your desired doneness. Thinner steaks can be fully cooked in the pan and then rested and tented with foil, while thicker steaks should be finished in the oven. 110°F-115°F will yield a 125°F internal temp steak after resting which is a touch more than rare. That being said, cook the steak to your liking.
- Sauce. If the sauce is too bitter or strong tasting it can be balanced with a pinch of sugar or 2-3 teaspoons of balsamic vinegar.
- Oven-safe thermometer. An oven safe thermometer should be place in the thickest part of the ribeye before placing the steak in the oven. An instant read thermometer will also work, but you will need to remove the steak fromthe oven to check.
- Leftovers. Ribeye steak with red wine sauce can be saved in the fridge for up to 3 days. The best way to reheat leftover steak is in a pan with butter. Sear both sides until warmed through.
Nutrition
Calories: 754kcal | Carbohydrates: 2.4g | Protein: 40.3g | Fat: 61.9g | Saturated Fat: 24.5g | Cholesterol: 173mg | Sodium: 1102mg | Fiber: 0.1g | Sugar: 0.3g | Calcium: 6mg | Iron: 4mg
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