Ribeye steaks served with a red wine reduction sauce is bound to bring smiling faces to the dinner table. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef. A simple pan sauce brings the entire dish together with incredible flavor. This post is sponsored by Terra d’Oro Winery. All opinions are my own.
My local butcher had beautiful 2″ thick ribeye steaks available, and while we don’t always eat red meat at our house, I declared this day a special occasion. This recipe uses an ingenious method called reverse searing, to ensure perfectly cooked meat with a beautiful golden-brown crust. If you haven’t tried the technique, it’s a little culinary insurance especially with more expensive cuts of protein.
The hallmark of ribeye steaks is the stunning marbling and strong beefy flavor. To capitalize on this cut, I made a sauce from the pan drippings. In this case, a bold red wine reduction sauce to complement the steak. If any additional convincing is needed, the Zinfandel used can be enjoyed as you cook and paired with the finished dish….