Indulge in the rich flavors of a Seared Ribeye Steak With Red Wine Pan Gravy, a dish that epitomizes comfort and elegance. This recipe showcases the ribeye steak, known for its marbling and tenderness, which provides a succulent base for a luxurious gravy made with red wine.
Ingredients
Scale:
2 ribeye steaks (about 1-inch thick, around 12 ounces each)
Salt (preferably kosher or sea salt)
Freshly ground black pepper
2 tablespoons olive oil or clarified butter
2 cloves garlic, smashed
2 sprigs fresh thyme (optional)
1 cup red wine (full-bodied variety, such as Cabernet Sauvignon or Merlot)
1 cup beef broth (preferably homemade or low-sodium)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 small shallot, finely chopped
Salt and pepper to taste
Instructions
Remove the ribeye steaks from the refrigerator and allow them to rest at room temperature for about 30 minutes.
Generously season both sides of the steaks with salt and black pepper.
In a cast iron skillet, heat 2 tablespoons of olive oil or clarified butter over medium-high heat until shimmering but not smoking.
Carefully place the steaks into the hot skillet. Sear for about 4-5 minutes on one side without moving them.
Add smashed garlic and thyme to the skillet, then flip the steaks. Sear for another 4-5 minutes for medium-rare doneness.
Remove the steaks from the skillet and tent loosely with aluminum foil. Let them rest for 5-10 minutes.
In the same skillet, lower the heat to medium and add the finely chopped shallot. Sauté for 1-2 minutes until softened.
Pour in the red wine, scraping up the browned bits from the bottom of the skillet and allow it to simmer for about 3-4 minutes until reduced by half.
Stir in the beef broth and bring the mixture to a gentle simmer. Let it reduce for 5-7 minutes.
In a small bowl, mix the flour with a tablespoon of water to create a slurry. Whisk this into the simmering gravy and cook for another 2-3 minutes until thickened.
