Seared Ribeye Steak With Red Wine Pan Gravy

• 2 (12–14 oz) boneless ribeye steaks, 1–1.5 inches thick
• 1 tbsp olive oil
• Kosher salt & black pepper

For the Red Wine Pan Gravy:

• 1 tbsp unsalted butter
• 2 shallots, finely minced (or ½ small onion)
• 1 clove garlic, minced
• ¾ cup (180ml) dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
• ½ cup (120ml) beef broth
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tbsp cold unsalted butter, cubed (for finishing)
• Optional: 1 sprig fresh rosemary

💡 Pro Tips:

• Pat steaks dry—essential for a perfect sear.
• Bring to room temp—30 mins before cooking for even doneness.
• Use drinkable wine—if you wouldn’t sip it, don’t cook with it!

Step-by-Step Instructions (Juicy, Rich, Foolproof)

1. Sear the Steak

• Pat steaks dry; season generously with salt and pepper.
• Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat.
• Sear steaks 4–5 minutes per side for medium-rare (130–135°F).
• Transfer to a plate; tent with foil to rest.

2. Make the Gravy

• In the same skillet, reduce heat to medium.
• Add 1 tbsp butter; melt 1 minute.
• Add shallots; sauté 2–3 minutes until soft.
• Add garlic and thyme; cook 30 seconds until fragrant.
• Pour in red wine, scraping up browned bits. Simmer 4–5 minutes until reduced by half.
• Stir in beef broth; simmer 3–4 minutes until slightly thickened.
• Remove from heat; swirl in cold butter until glossy and smooth.

3. Serve Immediately

• Spoon warm gravy over rested steaks.
• Garnish with extra thyme if desired.

Serving Suggestions

• 🥔 Classic pairing: Garlic mashed potatoes or roasted baby potatoes
• 🥦 Balanced plate: Sautéed green beans, asparagus, or Brussels sprouts
• 🍞 For soaking up gravy: Crusty bread or buttered egg noodles
• 🍷 Wine pairing: The same red wine used in the gravy!

Make-Ahead & Storage Tips

• Fridge: Keeps up to 3 days—reheat gently in skillet with splash of broth.
• Freeze? Not ideal—gravy may separate. Best fresh!
• Prep ahead: Trim steaks; mince shallots.

Frequently Asked Questions

Q: Gluten-free?A: Yes! All ingredients are naturally GF.

Q: No red wine?A: Substitute with beef broth + 1 tbsp balsamic vinegar—but flavor will differ.

Q: Steak too tough?A: Ensure you’re using quality ribeye and not overcooking (use a meat thermometer).

Q: Gravy too thin?A: Simmer longer—or mix ½ tsp cornstarch + 1 tsp cold water; whisk in at the end.

❤️ The Heart of the Dish

Seared Ribeye with Red Wine Pan Gravy isn’t just dinner—it’s a celebration of simplicity and depth. The steak provides richness; the gravy adds elegance. Together, they prove that luxury doesn’t require hours in the kitchen—just attention, care, and a great cut of meat.

So sear that ribeye, reduce that wine, and savor the moment. Because the best meals aren’t complicated—they’re juicy, bold, and made with love.

“Good steak doesn’t need a recipe—it just needs heat, wine, and someone hungry.” 🥩🍷✨