Seared Ribeye Steak With Red Wine Pan Gravy

Reading Time: 2 minutes

Ingredients:

Steak:

• 3 lbs. thick cut ribeye steak
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• Salt and pepper to taste

Pan Gravy:

• 1 cup onion, chopped
• ½ cup red cooking wine
• 2 cloves garlic, minced
• 1 cup bone broth
• ¼ cup heavy whipping cream

Instructions:

1. Prepare the Pan:

• Heat olive oil and butter over medium-high heat in a large skillet.

1. Season and Sear:

• Season both sides of the ribeye steaks with salt and pepper.
• Place steaks in the hot skillet. Sear for 6-8 minutes on each side without moving them. Ensure all sides are seared, including the edges. Use a meat thermometer to check doneness.

1. Rest the Steak:

• Remove steaks from the skillet and let them rest on a cutting board or cooling rack.

1. Make the Gravy:

• In the same skillet, add chopped onions and cook for 2-3 minutes until they start to soften and brown.
• Add minced garlic and cook for an additional minute.
• Pour in red wine and scrape the pan to deglaze. Cook until the wine is reduced by half.
• Stir in bone broth and cook until the mixture thickens.
• Add heavy cream and continue to cook until the gravy reaches your desired consistency.

1. Serve:

• Slice the rested ribeye steak and serve it on a bed of greens with the red wine pan gravy poured over the top.

Tips:

• Use a meat thermometer for precise doneness:
• Rare: 125°F
• Medium-Rare: 135°F
• Medium: 145°F
• Medium-Well: 150°F
• Well Done: 160°F
• For reheating, use methods like a skillet with beef broth, microwave with gravy, or an oven set at 250°F until warmed through.

Storage:

• Refrigerate: Wrap in aluminum foil or an airtight container. Store for 3-4 days.
• Freeze: Wrap tightly in foil or plastic wrap and store in a freezer-safe container for 3-4 months.

Serving Suggestions:

• Pair with garden salad, fruit salad, fresh bread, mashed or roasted potatoes, rice, or roasted vegetables.

Nutrition (per serving):

• Calories: 405
• Carbohydrates: 2.9g
• Protein: 3.7g
• Fat: 28g
• Saturated Fat: 2.7g
• Cholesterol: 12mg
• Sodium: 30mg
• Fiber: 0.4g
• Sugar: 0.8g