Entrée: United States – Ribeye Steak with Red Wine Reduction

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 17 min

Additional 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 ribeye steaks, 1 inch (2.54 cm) thick, about 1.5 lb total (680 g total)
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
1 cup (240 ml) red wine
1 / 2 cup (120 ml) beef broth
2 tbsp (28 g) unsalted butter
2 cloves garlic, minced
1 tsp (5 ml) fresh thyme leaves

Show original ingredient measurements

2 ribeye steaks, 1 inch thick, about 1.5 lb total (680 g total)
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
1 cup (240 ml) red wine
1 / 2 cup (120 ml) beef broth
2 tbsp (28 g) unsalted butter
2 cloves garlic, minced
1 tsp fresh thyme leaves

Instructions

1. Season the ribeye steaks generously with salt and pepper on both sides. Let them sit at room temperature for 15-20 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side or until they reach your desired level of doneness. Remove the steaks from the skillet and let them rest.
3. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
4. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it reduce by half, about 5-7 minutes.
5. Stir in the butter and thyme, and allow the sauce to thicken slightly.
6. Serve the ribeye steaks with the red wine reduction drizzled over the top.