Pan-Seared Ribeye with Red Wine, Garlic, and Rosemary
With just a few simple techniques and high-quality ingredients, you can cook a perfectly seared beef ribeye in minutes. The secret lies in proper seasoning, a very hot pan, and careful attention to cooking time. While achieving a beautiful medium-rare steak may seem intimidating, it’s actually quite simple and the results are delicious.
This recipe pairs a rich ribeye steak with a quick pan sauce made from red wine, garlic, rosemary, and the flavorful browned bits left in the skillet. Serve it with roasted or fried potatoes for an easy but elegant meal.
Enjoy!
Pan-Seared Ribeye with Red Wine, Garlic, and Rosemary
Ingredients
For the steak:
- 1 beef ribeye steak about 14 oz (400 g)
- 2 tablespoons olive oil 30 ml
- 1/2 – 1 teaspoon smoked salt (or kosher salt)
- 3 garlic cloves thinly sliced
- 1 sprig fresh rosemary
- 1 teaspoon teaspoon crushed red pepper flakes (optional for heat)
- 50 g butter
- For serving:
- fresh herbs for garnish such as rosemary, basil, thyme, or mint
For the sauce:
- 200 ml dry red wine
- 100 ml water
- 1 teaspoon barbecue seasoning or BBQ spice blend
For serving:
- fried or roasted potatoes
Instructions
- Remove the ribeye steak from the refrigerator about 15 minutes before cooking so it can come closer to room temperature.
- Pat the steak dry and season generously on both sides with smoked salt and crushed red pepper flakes.
- Place a heavy skillet (preferably cast iron) over high heat until very hot. Add the olive oil.
- Place the steak in the hot pan and cook for about 3 minutes on the first side.
- Turn the steak over and add the butter, sliced garlic, and rosemary to the pan. Cook for another 3 minutes, continuously spooning the melted butter and aromatics over the steak to baste it.
- Transfer the steak to a cutting board and let it rest for 5 minutes so the juices can redistribute.
Sauce instructions:
- Meanwhile, prepare the sauce. Add the red wine and water to the same pan with the remaining cooking juices. Stir in the barbecue seasoning and let the sauce simmer for about 7 minutes, until it reduces slightly and thickens.
Serve:
- Slice the ribeye steak against the grain and serve with roasted or fried potatoes. Spoon the red wine sauce over the steak and garnish with fresh herbs.
Notes
Related: French Fries w/ Blue Cheese Cream Sauce, Pork and Bacon
Related: Cajun Scotch Fillet (Cajun Ribeye)
Related: Thinly Sliced Ribeye with Hummus and Capers
Related: Asian Stir-Fried Beef with Bamboo Shots & Cashew
Related:Â Spicy Beef Skewers with Hummus
