Pan-Seared Ribeye Steak with Red Wine Shallot Reduction

A refined, restaurant-quality ribeye steak prepared with a precise pan-searing technique and finished with a rich, aromatic red wine and shallot reduction for maximum savory depth.

Prep: 10 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 2 pieces ribeye steak, bone-in
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp avocado oil
• 2 tbsp unsalted butter
• 2 tbsp shallots
• 0.5 cup red wine
• 0.5 cup beef stock
• 2 sprigs fresh thyme

Cooking instructions

1. Pat the ribeye steaks thoroughly dry with paper towels. Season all sides generously with salt and black pepper.
2. Heat the avocado oil in a large heavy-bottomed cast iron skillet over medium-high heat until just smoking. (about 2 min)
3. Place the steaks in the hot skillet. Sear without moving for 4-5 minutes per side until a deep brown crust forms. Use an instant-read thermometer to ensure the internal temperature reaches at least 145°F (63°C) for medium-rare. (about 10 min)
4. Remove the steaks to a cutting board, tent with foil, and let rest for at least 3 minutes. (about 3 min)
5. In the same skillet, lower heat to medium. Add minced shallots and cook until soft. (about 2 min)
6. Pour in the red wine and scrape the browned bits from the bottom of the pan. Simmer until the wine is reduced by half. (about 3 min)
7. Add beef stock and fresh thyme sprigs. Continue to simmer until the sauce thickens enough to coat the back of a spoon. (about 3 min)
8. Remove from heat, discard thyme, and stir in cold butter until glossy. Drizzle the sauce over the rested steaks before serving.