Pan-Seared Ribeye with Red Wine Jus

Name: Pan-Seared Ribeye with Red Wine Jus
Prep time: 10 min
Cook time: 18 min
Total time: 36 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 ribeye steaks (1.25 inch thick); 2 tsp kosher salt; 1 tsp coarse black pepper; 2 tbsp high-heat oil (avocado); 3 tbsp butter; 3 cloves garlic, crushed; 3 sprigs fresh thyme; 1 cup dry red wine (Cabernet or Merlot); 1/2 cup beef stock; 1 tbsp cold butter; 1 shallot, minced; 1 tsp Dijon mustard

36 min 2 servings medium

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Pan-Seared Ribeye with Red Wine Jus

A restaurant-quality ribeye seared in a cast iron skillet, finished with butter and served with a rich red wine pan sauce.

Prep

10 min

Cook

18 min

Total

36 min

Servings

Difficulty

medium

Sometimes the best steak comes not from the grill but from a screaming-hot cast iron skillet. This pan-seared ribeye develops an incredible crust while being basted in browned butter, garlic, and thyme. The red wine jus made from the fond is pure liquid gold.

Ingredients

Servings

Steak

Red Wine Jus

Instructions

Temper and season

Remove steaks from fridge 45 minutes early. Pat completely dry and season generously with salt and pepper on all sides.

Sear in cast iron

Heat a cast iron skillet over high heat until smoking. Add avocado oil. Lay steaks away from you and sear without moving for 3 minutes until a deep brown crust forms. Flip and repeat.

Butter baste

Reduce heat to medium. Add butter, crushed garlic, and thyme to the pan. Once butter foams, tilt the pan and continuously spoon the foaming butter over the steaks for 2 minutes.

Pro tip: The garlic and thyme infuse the butter, creating an aromatic baste that flavors the crust beautifully.

Rest the steaks

Remove steaks at 125°F internal temperature. Rest on a warm plate tented with foil for 8 minutes while you make the jus.

Make the red wine jus

In the same skillet, add shallot and cook 1 minute. Pour in red wine and scrape up all the browned bits. Reduce by half. Add beef stock and reduce again by half. Stir in Dijon mustard and cold butter to create a glossy sauce. Season with salt and pepper.