Pan-Seared Ribeye with Red Wine, Garlic, and Rosemary
A perfectly seared ribeye steak served with a rich red wine, garlic, and rosemary pan sauce. This simple yet elegant recipe comes together in under 30 minutes and pairs beautifully with crispy roasted or fried potatoes.
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
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