2–4 ribeye steaks (1–1.5 inches thick)
Salt and black pepper, to taste
2 tablespoons olive oil (or butter for extra richness)
2 tablespoons unsalted butter
2 cloves garlic, smashed
2 sprigs fresh thyme (or rosemary for variety)
For the Red Wine Pan Gravy:
1 cup red wine (Cabernet Sauvignon, Merlot, or Pinot Noir work well)
1 cup beef broth (low-sodium preferred)
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard (optional, for added depth)
1 tablespoon unsalted butter (for finishing the sauce)
Step-by-Step Instructions
1. Prepare the Steaks
Remove the ribeye steaks from the refrigerator and let them sit at room temperature for 30 minutes to ensure even cooking.
Pat the steaks dry with paper towels to promote proper browning. Season generously with salt and black pepper on both sides.
2. Sear the Steaks
Heat the olive oil (or butter) in a heavy skillet (cast iron works best) over medium-high heat until shimmering.
Add the steaks to the skillet and sear for 3–4 minutes per side, depending on thickness and desired doneness. Use tongs to sear the edges for an additional minute for a caramelized crust.
During the last minute of cooking, add the smashed garlic, fresh thyme, and 2 tablespoons of butter to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks for extra flavor.
3. Rest the Steaks
Transfer the steaks to a plate and loosely tent with foil. Let them rest for 5–10 minutes to allow the juices to redistribute.
4. Make the Red Wine Pan Gravy
In the same skillet, pour off any excess grease, leaving behind the browned bits (fond) for flavor.
Deglaze the pan by pouring in the red wine, scraping up the fond with a wooden spoon. Let the wine simmer for 3–5 minutes, reducing it by half.
Stir in the beef broth, Worcestershire sauce, and optional Dijon mustard. Simmer for another 5 minutes, or until the sauce has thickened slightly.
Finish the gravy by swirling in 1 tablespoon of butter for a glossy, velvety texture.
5. Serve and Enjoy
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