An elegant and flavor-packed dish, Seared Ribeye Steak with Red Wine Pan Gravy features tender, juicy steak seared to perfection with a golden, crusty exterior and a rich, melt-in-your-mouth interior. The butter, garlic, and herbs used during basting add a deep, savory aroma that elevates the dish. After the steak is rested, a quick pan sauce is made using the flavorful brown bits left in the pan, deglazed with red wine and beef stock.
The result? A classic combination that’s both simple and impressive — perfect for a romantic dinner, special occasion, or a gourmet experience at home.
Ingredients
For the Steak:
2 boneless ribeye steaks (about 1.5 inches thick)
Kosher salt and freshly ground black pepper
2 tbsp neutral oil (such as vegetable or canola)
2 tbsp unsalted butter
3 garlic cloves, smashed
2–3 sprigs fresh thyme or rosemary (optional)
For the Red Wine Pan Gravy:
½ cup dry red wine (e.g., Cabernet Sauvignon, Merlot, Pinot Noir)
½ cup beef stock (preferably low-sodium)
1 tbsp finely chopped shallot or onion
1 tbsp unsalted butter
1 tsp flour (or use a cornstarch slurry for a gluten-free version)
Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Steak
Let the steaks come to room temperature (about 30 minutes).
Pat dry thoroughly with paper towels and season generously on both sides with salt and pepper.
- Sear the Steak
Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until very hot.
Add oil, then place the steaks in the pan.
Sear for 3–4 minutes per side without moving, until a deep golden crust forms.
In the final minute of cooking, add the butter, smashed garlic, and herbs.
Tilt the pan and spoon the melted butter over the steaks (basting).
Remove the steaks from the pan and let rest under foil for 5–7 minutes.
- Make the Pan Gravy
Pour off most of the fat, leaving about 1 tablespoon in the pan.
Add the chopped shallot and sauté for 1 minute over medium heat.
Sprinkle in the flour and stir for about 30 seconds to form a quick roux.
Deglaze with red wine, scraping up any browned bits from the pan.
Add the beef stock and let simmer until reduced by half (around 5 minutes).
Stir in butter to finish the sauce. Season with salt and pepper to taste.
Serving
Slice the rested ribeye against the grain.
Drizzle with warm red wine gravy over the top.
Garnish with chopped parsley or a sprig of thyme, if desired.
Serving Suggestions
Drink pairing: A glass of the same red wine used in the sauce.
Side dishes: Creamy garlic mashed potatoes, roasted vegetables (like asparagus or carrots), sautéed mushrooms, or creamed spinach.