Perfectly Seared Ribeye Steak with Red Wine Shallot Sauce
Elevate your dinner experience with this Perfectly Seared Ribeye Steak recipe, featuring a succulent ribeye steak cooked to perfection in a cast iron skillet. Infused with the rich flavors of olive oil, kosher salt, and fresh ground black pepper, this steak is seared to create a delightful crust while remaining juicy and tender. Finished with a luxurious red wine and freeze-dried shallot sauce, this dish is perfect for sharing on a special occasion or a cozy dinner at home. Serve it alongside your favorite sides for a complete meal that will impress any steak lover.
2
Servings
N/A
Calories
7
Ingredients
Ingredients
rib eye steak
12 ounces (between 1/2 and 1 inch thick)
olive oil
to taste (for rubbing)
kosher salt
to taste (for seasoning)
fresh ground black pepper
to taste (for seasoning)
dry red wine
1/3 cup (for deglazing)
freeze-dried shallots
1-2 tablespoons (for sauce)
butter
1 tablespoon (for finishing sauce)
Instructions
1
1. Preheat your oven to 350°F (175°C).
2
2. Remove the ribeye steak from the refrigerator and let it come to room temperature for approximately 30 minutes to ensure even cooking.
3
3. Generously rub the steak on both sides with olive oil, followed by a seasoning of kosher salt and fresh ground black pepper. Allow the seasoned steak to rest while you prepare the skillet.
4
4. Heat a cast iron skillet over high heat for about 4 minutes until it's very hot, ensuring a perfect sear.
5
5. Carefully place the seasoned steak in the skillet, avoiding the urge to move it. Allow it to sear undisturbed for 3 minutes.
6
6. Flip the steak using tongs and sear the other side for an additional 3 minutes.
7
7. Transfer the skillet to the preheated oven and cook for about 5 minutes for medium-rare. Adjust time as necessary for your desired doneness.
8
8. Once cooked to your liking, remove the steak from the skillet and place it on a platter. Cover it loosely with foil and let it rest for 5 minutes to retain its juices.
9
9. While the steak is resting, prepare the sauce. Pour the dry red wine into the hot skillet, scraping up the bits of steak that are stuck to the bottom. This will add great flavor to your sauce.
10
10. Add the freeze-dried shallots to the wine and allow them to soften while the liquid reduces over high heat.
11
11. Just before serving, swirl in the butter to finish the sauce, creating a rich and velvety texture.
12
12. Slice the ribeye steak against the grain and serve it drizzled with the red wine shallot sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the best cut of meat for this recipe?
A 12-ounce ribeye steak that is between 1/2 and 1 inch thick is recommended for this recipe.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) for finishing the steak.
Why should I let the steak come to room temperature?
Letting the steak sit out for 30 minutes ensures even cooking throughout the meat.
How should I season the ribeye?
Generously rub both sides with olive oil, then season with kosher salt and fresh ground black pepper.
What type of skillet is best for searing?
A cast iron skillet is ideal because it holds high heat well, creating a perfect crust.
How long should I preheat the skillet?
Heat the cast iron skillet over high heat for approximately 4 minutes until it is very hot.
How long do I sear each side of the steak?
Sear the steak for 3 minutes on the first side and 3 minutes on the second side without moving it.
How do I achieve a medium-rare doneness?
After searing, place the skillet in the oven for about 5 minutes to reach medium-rare.
What is the most important step after cooking the steak?
Letting the steak rest for 5 minutes under foil is crucial to retain its juices.
How is the red wine sauce prepared?
Pour dry red wine into the hot skillet to deglaze it, add shallots to soften, and finish by swirling in butter.
What kind of wine is best for the shallot sauce?
A dry red wine is best for deglazing and creating a rich flavor profile.
Can I use fresh shallots instead of freeze-dried?
Yes, fresh shallots can be substituted, though freeze-dried shallots are convenient for quick softening.
What does deglazing the pan involve?
It involves pouring liquid into the hot pan and scraping up the browned steak bits for added flavor.
Why is butter added to the sauce at the end?
Butter creates a rich, velvety texture and a glossy finish for the sauce.
How should the steak be sliced for serving?
Slice the ribeye against the grain to ensure every bite is tender.
How many people does this recipe serve?
This recipe is portioned to serve 2 people.
Do I need to add oil to the skillet?
No, you rub the oil directly onto the steak, then place it in a dry, hot skillet.
What if I want my steak medium instead of medium-rare?
Increase the oven cooking time by 2 to 3 minutes beyond the initial 5 minutes.
What tools are needed for flipping the steak?
Using tongs is recommended to flip the steak without piercing the meat.
Is this recipe suitable for a special occasion?
Yes, the luxurious red wine sauce and premium ribeye cut make it perfect for dates or celebrations.
Can I use table salt instead of kosher salt?
You can, but kosher salt is preferred for its coarser texture and better control over seasoning.
What are the main flavor profiles of this dish?
The dish features savory beef, rich butter, aromatic shallots, and the acidity of red wine.
Does the sauce require a separate pan?
No, the sauce is made in the same skillet used to cook the steak to capture all the flavor.
How long does the entire process take?
Excluding the 30-minute rest, the cooking and sauce preparation take about 20 minutes.
What is the purpose of the foil while resting?
The foil keeps the steak warm while allowing the fibers to relax and redistribute juices.
Can I substitute the ribeye with another cut?
You can use New York Strip or Filet Mignon, though cooking times may vary based on thickness.
Is this recipe low carb?
Yes, this steak and sauce recipe is naturally low in carbohydrates and keto-friendly.
What temperature should the steak be for medium-rare?
Aim for an internal temperature of 130 to 135 degrees Fahrenheit.
What side dishes go well with this ribeye?
Mashed potatoes, roasted asparagus, or a simple wedge salad pair beautifully with this dish.
Why shouldn't I move the steak during the first 3 minutes of searing?
Leaving it undisturbed allows a deep, flavorful brown crust to form via the Maillard reaction.