Ribeye Steaks with Red Wine

 

Ribeye steaks with a red wine reduction sauce are sure to please everyone at the dinner table. The reverse sear method is used in this dish to produce juicy, properly cooked meat. A simple pan sauce provides great flavor to the complete dish.

 

Ingredients

 

2 large ribeye steaks, 1½ to 2-inches thick

kosher salt, to taste

black pepper, to taste

1 tablespoon vegetable oil

2 tablespoons unsalted butter, divided

1 tablespoon minced garlic

¼ cup minced shallots

1 cup red wine, Zinfandel, or other wine of your choice

1 tablespoon balsamic vinegar

1 sprig rosemary, plus more for garnish

2 sprigs thyme, plus more for garnish

1 cup beef stock

¼ cup parsley chopped

 

Directions

Set aside a sheet pan lined with foil and a wire rack on top.

Preheat the oven to 275oF with the rack in the center position. Warm-up a big 12-inch cast iron pan in the oven. Transfer the steaks to the wire rack after drying them with a paper towel to remove any excess surface moisture. Season the meat on both sides liberally with salt and ground black pepper.

Sauté the steaks in the oven for 15 to 25 minutes, depending on thickness.

Set aside the steaks when they have been removed from the oven.

 

Transfer the cast iron pan from the oven to the stovetop.

Heat the oil in a pan over high heat.

When the oil is extremely hot and just starting to smoke, insert the steaks into the pan with caution. Caramelize the first side for about 2 minutes, or until a deep brown crust forms. Turn the steaks gently and sear for 1 12 to 2 minutes.

Next, cook and render the leftover fat, flip the steaks on their sides with tongs for about 2 minutes in total.

Melt one tablespoon of the butter in the pan and use a spoon to cover the tops of the steaks quickly.

Transport the steaks to a clean platter and set them aside for 10 minutes to rest at room temperature.

 

Reserve 1 tablespoon of the steak drippings in the cast iron skillet and heat over medium heat for the red wine sauce.

Again when the drippings are heated, add the garlic and shallots and sauté for 1 minute, stirring regularly.

Combine red wine, balsamic vinegar, rosemary, and thyme sprigs to a quick simmer over high heat.

Leave the wine mixture to decrease for 3 to 5 minutes, or until it has thickened to 14 a cup.

 

Add the beef stock and cook over high heat for 4 to 5 minutes, or until the sauce has reduced and thickened to approximately 12 cups.

Carefully remove the rosemary and thyme.

Remove from heat and whisk in 1 tablespoon butter.

Season the red wine sauce with more salt and pepper to taste.

A few minutes before serving, sprinkle steaks with chopped thyme, rosemary, and parsley.