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
2
Difficulty
Medium
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.
Serve
Slice steaks against the grain. Spoon the red wine jus generously over each portion.
Serving Suggestions
Nutrition per serving
640
Calories
48g
Protein
44g
Fat
6g
Carbs
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Kitchen & BBQ gear
What we use for recipes like this
Pots & Pans · Stock Pots
HOMICHEF 16 Quart Large Stock Pot with Glass Lid - Nickel Free Stainless Steel Healthy Cookware Stockpots with Lids 16 Quart - Mirror Polished Induction Pot - Commercial Grade Soup Pot Cooking Pot
$89.99
BBQ & Outdoor Cooking · Grill Brushes
POLIGO Safe BBQ Grill Brush and Scraper Bristle Free Barbecue Brush, Stainless Steel BBQ Brush, BBQ Cleaner Brush for Porcelain Gas Charcoal Grill Efficiently Cleaning - Ideal Gifts for Grill Wizard
$26.99
Pit Boss Grills
Stainless Steel Rib Prep Tool
$9.99
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