Thick cut ribeye steaks served with a simple red wine reduction sauce. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef.
Ingredients
- 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
Instructions
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Line a sheet pan with foil and place a wire rack on top, set aside.
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Adjust oven rack to the center position and preheat oven to 275ºF (135ºC).
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Place a large 12-inch cast iron skillet in the oven to warm.
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Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack.
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Generously season the meat with salt and ground black pepper on both sides.
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Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness.
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Remove the steaks from the oven and set aside.
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Remove the cast iron pan from the oven and transfer to the stovetop.
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Heat pan over high heat and add the oil.
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Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
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Sear the first side until a deep brown crust is formed, about 2 minutes.
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Carefully flip the steaks over and sear about 1 1/2 to 2 minutes.
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Use tongs to turn the steaks on their sides to cook and render remaining fat on the sides, about 2 minutes total.
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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.
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Transfer ribeye steaks to a clean plate and allow to rest at room temperature for 10 minutes.
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For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium.
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Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute.
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Add red wine
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, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat.
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Allow wine mixture to reduce until thickened, about 1/4 a cup, 3 to 5 minutes.
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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.
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Remove rosemary and thyme, discard.
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Turn off heat and whisk in 1 tablespoon of butter.
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Taste the red wine sauce and season with more salt and pepper as desired.
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Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving.
Notes
- When steaks are in the oven, I recommended checking the temperature of the steaks using an instant-read thermometer at 15 minutes, then every 5 minutes until target doneness is reached, 90 to 95ºF (32 to 35ºC) for medium-rare, or 100 to 105ºF (38 to 41ºC) for medium.
- When steaks are searing, aim for an internal temperature of 120 to 125ºF (49 to 52ºC) for medium-rare, or 130 (50ºC) for medium.
By: Jessica Gavin
(Grabbed from: https://www.jessicagavin.com/ribeye-steaks-red-wine-sauce/)