The Seared Ribeye Steak with Red Wine Pan Gravy recipe
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Seared Ribeye Steak with Red Wine Pan Gravy
A rich and savory steak recipe featuring perfectly seared ribeye topped with a luxurious red wine pan gravy. Ideal for special occasions or a satisfying meal at home.
Ingredients:
- 3 lbs thick cut ribeye steak
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup onion, chopped
- ½ cup red cooking wine
- 2 cloves garlic, minced
- 1 cup bone broth
- ¼ cup heavy whipping cream
- Salt and pepper to taste
Instructions:
- Prepare the Skillet:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season and Sear:
- Season both sides of the ribeye steak with salt and pepper. Place steak in the hot skillet and cook for 6-8 minutes on each side, without moving it. Let it sear evenly on each side.
- Rest the Steak:
- Remove steak from the skillet and let it rest on a cutting board.
- Make the Gravy:
- In the same skillet, add chopped onion. Cook until softened and browned, then add minced garlic and cook for an additional minute.
- Pour in red cooking wine and scrape the bottom of the pan to deglaze. Reduce wine by at least half.
- Stir in bone broth and cook until the mixture thickens.
- Add heavy whipping cream and cook until the gravy reaches desired consistency.
- Serve:
- Slice the steak and plate it with the red wine pan gravy poured over the top.
Storage:
- Refrigeration: Store leftovers in an airtight container for up to 3-4 days.
- Freezing: Wrap tightly in aluminum foil or plastic wrap and freeze for up to 3-4 months.
Reheating Tips:
- Skillet: Heat with a bit of beef broth for moisture, about 2-3 minutes.
- Microwave: Use beef broth or gravy, cover, and microwave in 30-second intervals.
- Oven: Reheat at 250°F for 20-30 minutes, topping with gravy if desired.
Serving Suggestions:
- Pair with garden salad, fruit salad, fresh bread, potatoes, rice, or roasted veggies.
