Ribeye Steaks with Red Wine Sauce

Ribeye steaks served with a red wine reduction sauce is bound to bring smiling faces to the dinner table. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef. A simple pan sauce brings the entire dish together with incredible flavor.


  • 2 large ribeye steaks, 1 1/2 to 2 inches thick
  • kosher salt, as needed for seasoning
  • black pepper, as needed for seasoning
  • 1 tablespoon vegetable oil, (15ml)
  • 2 tablespoons unsalted butter, (28g) divided
  • 1 tablespoon minced garlic, (7g)
  • 1/4 cup minced shallots, (34g)
  • 1 cup red wine, (240ml) Zinfandel
  • 1 tablespoon balsamic vinegar, (15ml)
  • 1 sprig rosemary, plus more for garnish
  • 2 sprigs thyme, plus more for garnish
  • 1 cup beef stock, (240ml)
  • 1/4 cup parsley leaves, (15g) roughly chopped


  • Line a sheet pan with foil and place a wire rack on top, set aside. 
  • Adjust oven rack to the center position and preheat oven to 275ºF (135ºC).
  • Place a large 12-inch cast iron skillet in the oven to warm.
  • Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack.
  • Generously season the meat with salt and ground black pepper on both sides. 
  • Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness. 
  • Remove the steaks from the oven and set aside.
  • Remove the cast iron pan from the oven and transfer to the stovetop.
  • Heat pan over high heat and add the oil. 
  • Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
  • Sear the first side until a deep brown crust is formed, about 2 minutes.
  • Carefully flip the steaks over and sear about 1 1/2 to 2 minutes.
  • Use tongs to turn the steaks on their sides to cook and render remaining fat on the sides, about 2 minutes total.
  • Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks with the butter.
  • Transfer ribeye steaks to a clean plate and allow to rest at room temperature for 10 minutes. 
  • For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium.
  • Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute.
  • Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat.
  • Allow wine mixture to reduce until thickened, about 1/4 a cup, 3 to 5 minutes.
  • Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about 1/2 cup, about 4 to 5 minutes.
  • Remove rosemary and thyme, discard.
  • Turn off heat and whisk in 1 tablespoon of butter.
  • Taste the red wine sauce and season with more salt and pepper as desired.
  • Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving.