How to Make Rib-Eye Steaks with Red Wine Sauce

rib-eye steaks

🥗Healthier: sirloin steaks

💰Cheaper: chuck eye steaks

Sirloin offers a leaner option, while chuck eye is more affordable and still flavorful.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides a similar sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried thyme is more shelf-stable, and oregano can substitute in flavor.

Heat a small saucepan on high heat and add 1 cup of red wine. Reduce by half for about 7 minutes.

Season both sides of the 2 ribeye steaks with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Heat a medium-sized cast iron skillet over high heat and add 1 tablespoon of vegetable oil, coating the surface.

Place the seasoned ribeye steaks in the skillet and reduce heat to medium-high. Cook for 2 to 3 minutes until the bottom is browned.

Flip the steaks and cook for about 4 more minutes until an instant read thermometer reads 130°F for medium.

Transfer the steaks to a platter and tent loosely with foil to rest.

In the same skillet, add the remaining tablespoon of vegetable oil and reduce heat to low to medium. Add the minced shallot and cook for about 1 minute until softened.

Pour in 3/4 cup of low sodium beef broth and bring to a boil. Cook over high heat for about 5 minutes.

Reduce heat to medium-low and add the reduced red wine. Whisk together.

Add the pieces of butter one at a time, whisking until melted and combined. If there are any steak juices, pour those in as well.

Stir in 1/2 teaspoon of fresh thyme and a pinch of black pepper. Turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens