How to Cook a Ribeye Steak
While people have different preferences when it comes to which cut of steak is best and why, rib-eyes are a favorite because their marbled texture helps keep them juicy and tender. There are a number of options for how to cook a rib-eye steak, but you can't go wrong with this pan-seared version with a red wine sauce. Shallots and fresh thyme enhance the flavors and aroma of these savory thick and juicy steaks. Almost any red wine will do. If you're not sure how to choose a variety that pairs well with beef, ask for guidance at your grocery store or wine shop. You only need one cup to make the red wine sauce, so choose a wine you'll enjoy drinking, too.
Hi, it's Miranda with recipe.com, and today we're making rib-eye steaks with a red wine sauce. Now shallots and fresh thyme are really gonna enhance the flavor of the savory red wine sauce that we're serving with this juicy beef steaks. This dish is so delicious at short beat, day/night favorite. So, I have our ingredients all laid out here. Let's get started on this tasty recipe. We have 2 rib-eye steaks about 6 ounces each, 1 cup or red wine, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 2 tablespoons of vegetable oil, 1 small shallots minced, 3/4 cup low sodium beef broth, 2 tablespoons of butter cut into 6 pieces, then we have 1/2 teaspoon of fresh thyme chopped, and then just another pinch of black pepper. So, what we're gonna start to do is make our red wine sauce. So, I have a small saucepan here and I put it on high heat. Okay beautiful. Now, I'm gonna heat the red wine in this small saucepan for about 7 minutes and reduce by half. So, I'm just gonna stick it on the back burner and let it reduce while we move on with the recipe. Okay, so now it's time to season my steaks and get those cooking. I have this medium size skillet over here. This is cast iron and you wanna use something that is not nonstick. So no nonstick for this recipe. I have this heating over high heat right now, and I'm just gonna salt the pepper. I'm gonna season my steaks right now, so both sides. So, do even on each side. Now, I'm gonna do 1 tablespoon, so half of the vegetable oil here, in here, just kind of turn it around a little bit. We just wanna make sure that the surface area where a steak will be is nice and coated. Okay. So, perfect, so we're gonna put these in here. Hear that nice little sizzle. Gonna reduce the heat to like medium high and we're gonna let this cook on this one side for 2 to 3 minutes until the bottom is nice and brown, and then we're gonna flip them. Okay, so check out the bottom. It's nice and well brown. Look how gorgeous that looks. So, we're ready to flip these, and we're gonna cook them on this side for about 4 more minutes until an instant-read thermometer reads the inside at a 130 degrees Fahrenheit. Okay, so my steaks are ready to go. These are medium. Let's pop them on this platter, perfect, and I'm just going to tent this loosely with foil and just let hang off to the side and we continue making our delicious red wine sauce. Okay, so now, we're going to add in the remaining tablespoon of oil that we had, and we're gonna put this down to like low to medium heat because we're going to be cooking our shallot. We do not wanna fry this. We just wanna soften it and bring out yummy, delicious flavors. So, let's puff that in here. Hear that sizzle and we're just gonna let this cook up for about a minute. Okay, shallots smell delicious. They have softened or good to go, and we're gonna in the beef broth and let the come to a boil and cook over high for about 5 minutes. Alright, now let's reduce this to medium low and add in the reduced red wine. Look how gorgeous this looks. Just pour that on in, beautiful. Just give a little whisk, mix it all together. Now, we're just going to add in the pieces of butter 1 piece at a time and just whisk it in until it all melted and combined. Leaving the steaks on here. If you have any kind of steak-- leftover steak juices like I do just pour those in as well, really add some flavor to that red wine sauce. Give another stir, okay. Keep those warm. Now, we're ready. Just stir in the thyme and that little pinch of black pepper. Turn it off, beautiful. This sauce smells so fantastic. Again, the shallots and thyme with the red wine just such a savory, savory sauce for this delicious steak. They're gorgeous, perfectly peppered and salted, supper yummy. You can just spoon this right on top. You could serve it separately and let your guests do it themselves, but I'm telling you, this is going to be a new favorite, and there we go. That's how you make rib-eye steaks with red wine sauce. Thanks for watching and for more great recipes and savings, visit us at recipe.com.
What You'll Need
- 1 cup red wine
- 2 rib-eye steaks (about 6 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 small shallot, minced
- 3/4 cup low-sodium beef broth
- 2 tablespoons butter, cut into 6 pieces
- 1/2 teaspoon fresh thyme, chopped
- Pinch black pepper
Step By Step
In a small saucepan, boil red wine over high heat about 7 minutes or until reduced by half; set aside.
Season both sides of steaks with salt and pepper.
Heat 1 tablespoon of the oil in medium-size skillet (not nonstick) over high heat until very hot. Add steaks and reduce heat to medium-high. Cook for about 2 to 3 minutes or until well browned on bottom.
Flip steaks and cook an additional 4 minutes for medium-rare, or until internal temperature registers 130 F on an instant-read thermometer.
Remove steaks to a cutting board; tent loosely with foil. Discard remaining fat.
Add remaining tablespoon oil to the skillet used to cook the steaks (do not clean); reduce heat to medium-low. Add shallot and cook 1 minute until softened.
Add broth and boil over high heat 5 minutes, then reduce heat to medium-low and whisk in reduced red wine and any juices from the steak platter. Whisk in butter, 1 piece at a time. Stir in thyme and pepper; serve sauce over steaks.
From that first scrumptious bite, you'll be glad you chose this method for how to cook a rib-eye steak. Add a baked potato and side salad for a traditional steak dinner. Don't forget to pour a little red wine for yourself and your date, too.
Per Serving: cal. (kcal) 561, Fat, total (g) 37, chol. (mg) 113, sat. fat (g) 13, carb. (g) 5, fiber (g) 1, pro. (g) 40, sodium (mg) 730, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet