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. I made a sauce from the pan drippings to capitalize on this cut. In this case, a bold red wine reduction sauce complements the steak. If additional convincing is needed, the Zinfandel can be enjoyed as you cook and paired with the finished dish.
Fire up the oven and stove, and let’s get sizzling!
Ribeye steak is a thick, juicy, and tender cut of beef from the front part of the loin of the rib primal section. You can purchase it boneless or bone-in. It’s a relatively quick-cooking steak with generous marbling, providing a robust flavor.
How to cook ribeye steaks
- Selection: There are different quality grades of beef; the most commonly found in the market are USDA prime, choice, select, or standard (the store-brand meat). I recommend USDA Prime if the budget allows, as it has the most abundant marbling. Otherwise, USDA’s choice will have a pleasant taste as well.
- Thickness: Buy ribeye steaks at least 1 ½ to 2-inches thick for the best cooking results using the reverse sear steak method. This size will ensure the proper doneness in the center and prevent overcooking.
- Cooking: Traditional methods use a pan-frying technique, however after being introduced to the reverse searing method and testing it out, it’s my preferred way to cook a high-quality piece of steak.
- Temperature: Using a digital meat thermometer after baking, target an internal temperature of 90 to 95ºF (32 to 35ºC) for medium-rare or 100 to 105ºF (38 to 41ºC) for medium. After searing the steaks, target 120 to 125ºF (49 to 52ºC) for medium-rare or 130 (50ºC) for medium.
- Resting: After about 10 minutes, the meat temperature should increase by about 5 degrees after resting from carryover cooking. This process allows the juices to redistribute inside the steak evenly.
Red wine reduction sauce
Tons of flavors are created in the pan while searing steak. Don’t let it go to waste! A simple red wine reduction can be made into a delicious sauce by sauteing garlic and shallots.
Now for the fun part! If you haven’t uncorked it already, open up that bottle of red wine, and get ready to add some to the sauce. I’m very selective with the varietal of wine to complement the flavors of the beef. I chose Terra d’Oro 2015 Zinfandel, their flagship wine crafted from hand-selected grapes from the vineyards in Amador County.
The wine is simmered in the cast iron skillet until all the incredible flavors are concentrated. You can taste the subtle caramel notes, ripe fruits like raspberry, plum, and currants, and exotic spices like clove, allspice, and cinnamon transferred from the wine right into the sauce.
The sauce is further reduced with fresh rosemary, thyme, balsamic vinegar, and some beef stock until thickened. Just a tiny amount of acid from the vinegar brightens and heightens the flavors of the wine. A swirl of butter whisked in adds more richness to the red wine sauce right before serving. It’s lovely!
Importance of wine selection
The science behind the winemaking process makes Terra d’Oro 2015 Zinfandel selection interesting. Not only are the grapes handpicked, but the winemakers allow the crushed grapes to cold-soak for three days. This allows the water to break down the cell walls of the grape solids, which means that more flavors, colors, and aromas are extracted into the wine. It’s fascinating!
The flavor building doesn’t stop there, after gentle pressing the wine is aged for 14 months in French, American, and Hungarian oak. This bold yet balanced red wine has a smooth finish with just the right level of tannins. It truly highlights the unique taste of the Amador Country region, which is a must to explore!
Serve this with
Recipe Science
Butter enhances the flavor and color of the steak
Towards the end of cooking, melted butter is used to baste the steaks briefly. This process helps to distribute aromatic flavors from the garlic and shallots to the surface of the beef. Basting with hot butter also encourages even browning due to the Maillard Reaction. A bonus is the milk solids in the butter enhance the golden color formation.
Ribeye Steaks with Red Wine Sauce
Ingredients
- 2 large ribeye steaks, 1½ to 2-inches thick
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter, divided
- 1 tablespoon minced garlic
- ¼ cup minced shallots
- 1 cup red wine, Zinfandel
- 1 tablespoon balsamic vinegar
- 1 sprig rosemary, plus more for garnish
- 2 sprigs thyme, plus more for garnish
- 1 cup beef stock
- ¼ cup parsley leaves, roughly chopped
Instructions
- Preheat the Oven – Adjust the oven rack to the center position and preheat to 275ºF (135ºC). Place a large 12-inch cast iron skillet in the oven to warm.
- Season the Steaks – Line a sheet pan with foil and place a wire rack on top, set aside. Dry the steaks with a paper towel to remove excess surface moisture and transfer them to the wire rack. Generously season the meat with salt and ground black pepper on both sides.
- Cook the Steaks – Place steaks in the oven and cook for about 15 to 25 minutes, depending on the thickness. Remove from the oven and set aside.
- Sear the Steaks – Remove the cast iron pan from the oven and transfer it to the stovetop. Heat the pan over high heat and add the oil. Once the oil is hot and just beginning to smoke, carefully add the steaks to the pan.Sear the first side until a deep brown crust is formed, about 2 minutes. Flip and sear the other side for about 1 ½ to 2 minutes. Use tongs to turn the steaks on their sides to cook and render the remaining fat, about 2 minutes total. Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.
- Rest the Meat – Transfer the steaks to a clean plate and allow them to rest at room temperature for 10 minutes.
- Red Wine Sauce – Reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium. Once the drippings are warm, add the garlic and shallots. Saute and stir frequently, about 1 minute. Add red wine, balsamic vinegar, rosemary sprig, and thyme sprigs. Bring the mixture to a rapid simmer over high heat. Allow to reduce until thickened, about ¼ a cup, 3 to 5 minutes. Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes. Remove rosemary and thyme, discard. Turn off the heat and whisk in 1 tablespoon of butter. Taste and season with more salt and pepper as desired.
- To Serve – Garnish the steaks with chopped thyme, rosemary, and parsley before serving.
Notes
- When in the Oven: I recommend checking the temperature using a meat thermometer at 15 minutes, then every 5 minutes until target doneness is reached, 90 to 95ºF (32 to 35ºC) for medium-rare, or 100 to 105ºF (38 to 41ºC) for medium.
- When Searing: Aim for an internal temperature of 120 to 125ºF (49 to 52ºC) for medium-rare or 130 (54ºC) for medium.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Keith Magnuson says
This recipe is fantastic! Reverse searing is my new go to and I don’t think I’ll ever have rib eye’s again without the wine sauce.
Jessica Gavin says
Reverse searing steaks is a game changer! Thanks for making the recipe!
Ry Brook says
Please just give us the recipe next time. Your useless babble is not as entertaining as you thing it is.
Lea says
It’s easy enough to just go straight to the recipe, and leave your rude commentary out.
Brad MacMillan says
Great recipe. Simple but nothing I have tried before. Thank you!
Jessica Gavin says
Thanks for making the ribeye steak recipe, Brad!
Sharon says
When do you use the aluminum lined pan with rack?? For letting meat sit @ room temp?
Jessica Gavin says
Hi Sharon- Use the wire rack from cooking the steak in the oven at 275ºF.
Edward says
Great way to cook a steak; especially, when it is too cold to grill it outside.
Jessica Gavin says
Agreed! Thank you for making the recipe.
Dane Naffziger says
My wife saw you recipe online. We Raise our own beef and just grill mostly. I made your ribeye recipe, outstanding! Thanks.
Jessica Gavin says
That’s amazing! Thank you for your recipe feedback, Dane!
Manie says
This was THE best steak meal I’ve ever had.
I was worried about using sauce on steaks. But this shocked me. Deeeeeeelicious.
Jessica Gavin says
Thank you for your feedback, Manie!
Sheri B. says
Hi,
I would love to make this but the little bit pink is good for my adult son but not for me. I don’t like any pink.
Could you please tell me how much longer I should cook it to be well done?
Thank you so much.
I too have a couple of Rib-eye steaks in the freezer waiting to be cooked.
Ian betts says
If you heat red wine and especially when you reduce it all the alcohol boils offs the sauce is alcohol free
Monica says
This is not entirely true. I thought the same thing. The only way to completely eliminate all the alcohol out of red wine, is to keep adding more and more beef stock. It does not completely cook out.
I had a question sorry to do it here… When making the sauce, should the butter be cold cold cold or at room temperature? I’ve seen different recipes online and some say room temperature and some say ice cold.
Jessica Gavin says
For making the sauce, ideally, the butter would be cold to keep the butterfat and water emulsion more stable when whisking into the sauce. It creates a thicker consistency than melted or warm butter.
Beth says
I thought the only way to eat a ribeye was to put on a rub or marinade and put it on the grill just until it is cooked to medium. Boy was I wrong! This steak is so so so very good – I dream about it!!
Jessica Gavin says
Thank you, Beth! I’m so happy that you tried a new steak technique!
Troy Nietling, CFS 😉 says
Just made this sauce for some short ribs I made. Really great recipe. I did make a few adjustments. Added a little sugar and tomato paste. Nice job Jessica!