This weekend I was craving a nice thick, juicy, barely cooked piece of steak. I picked up a really nice looking ribeye steak from the butcher. I decided to do a simple dinner consisting of the steak with a red wine sauce and some creamy roasted garlic mashed potatoes and some spinach. I like to cook my steak simply, seasoned with just salt and pepper and then quickly seared for just a few minutes on each side. A simple red wine sauce is the perfect way to make sure that you don’t loose any of the flavour that is stuck to the bottom of the pan after cooking the steak. Although this dinner is kind of simple it is one of my favorites.
Ribeye Steak in Red Wine Sauce
- 1 ribeye steak (1 inch thick, room temperature)
- salt and pepper to taste
- 1 tablespoon olive oil
- 1/3 cup red wine
- 1/2 tablespoon butter
- 1 shallot (chopped)
- 1 clove of garlic (chopped)
- 1/2 teaspoon thyme (chopped)
- Season the steak with salt and pepper.
- Heat the oil in a pan.
- Sear the steak on both sides for about 3 minutes per side.
- Set the steak aside and let rest.
- Add the wine to the pan and deglaze the pan using a wooden spoon to scrape up all of the the bits from the bottom of the pan.
- Add the butter, shallot, garlic and thyme and simmer until a sauce is formed, about 3-5 minutes.
- Serve the steak with the red wine sauce.