Seared Ribeye Steak With Red Wine Pan Gravy – Page 2

Step-by-Step Recipe

1. Prepare the Steaks

Remove the ribeye steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Pat the steaks dry with a paper towel and season generously with salt and pepper on both sides.

2. Sear the Steaks

Heat olive oil in a large skillet (preferably cast iron) over medium-high heat until shimmering.
Add the steaks to the hot pan and sear for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your preferred doneness.
During the last minute of cooking, reduce the heat to medium and add the butter, garlic, and thyme or rosemary. Spoon the melted butter over the steaks for added flavor.
Transfer the steaks to a plate, tent with foil, and let them rest for 5-10 minutes.

3. Make the Pan Gravy

In the same skillet, pour in the red wine and deglaze the pan by scraping up the browned bits with a wooden spoon.
Simmer the wine for 2-3 minutes, allowing it to reduce slightly.
Stir in the beef broth and continue simmering until the sauce is reduced by half, about 5 minutes.
In a small bowl, mix butter and flour to form a paste. Whisk this mixture into the sauce to thicken it. Season with salt and pepper to taste.

4. Serve

Plate the ribeye steaks and drizzle the red wine pan gravy over the top. Garnish with fresh thyme or rosemary if desired.

Tips for Success

Choose Quality Meat: Look for ribeye steaks with good marbling for the best flavor and tenderness.
Use a Hot Pan: A properly heated skillet ensures a perfect sear and locks in the juices.
Rest the Steaks: Allowing the steaks to rest helps redistribute the juices for a tender bite.
Pick the Right Wine: Use a dry red wine with bold flavors to complement the richness of the steak.
Don’t Skip the Butter Baste: It adds a luxurious, melt-in-your-mouth quality to the steaks.

Perfect Pairings

Sides: Serve with garlic mashed potatoes, roasted asparagus, or a crisp Caesar salad for a balanced meal.
Beverage: Pair with a full-bodied red wine like Cabernet Sauvignon or Malbec for a harmonious flavor combination.
Bread: A crusty baguette is perfect for sopping up the rich pan gravy.

Storing and Reheating

Leftovers: Store leftover steak and gravy in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat the steak in a skillet over low heat or in the oven at 300°F until warmed through. Warm the gravy separately on the stovetop.

Why This Recipe Stands Out

This Seared Ribeye Steak with Red Wine Pan Gravy strikes the perfect balance between simplicity and sophistication. The juicy, well-seared steak and velvety gravy come together in a dish that feels indulgent without being overly complicated. It’s a meal that transforms an ordinary evening into a memorable culinary event.

Conclusion

If you’re looking for a recipe that’s as easy to make as it is impressive to serve, this Seared Ribeye Steak with Red Wine Pan Gravy is a must-try. It’s a testament to how a few high-quality ingredients and simple techniques can create a truly spectacular dish. Treat yourself or someone special to this elevated yet approachable steak dinner—you won’t regret it!

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