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ribeye with red wine reduction sauce
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Ribeye with Thyme and Shallot Compound Butter and Red Wine Reduction Sauce

Recipe Date: October 12, 2022
Yield: 8 Servings
Prep: PT30M 30 minutes | Cook: 45 Minutes
Total Time: PT75M 75 Minutes
Difficulty: Hard
Measurements: Imperial (US)

Succulent, tender, and flavorful, our ribeye recipe requires a robust Cabernet Sauvignon with big tannins, making our 2018 Fortis the ideal wine to pair alongside this tasty dish. The fat and protein of the ribeye soften the tannin and evoke the dark, lush, fruit characteristics of this superb wine.

Ingredients

Ingredients:

• 2 ribeye steaks (approximately 12 ounces each)
• Diamond kosher salt
• Black pepper
• 7 tablespoons, unsalted butter, divided
• 5 sprigs fresh thyme, divided
• 1 tablespoon olive oil
• 1 shallot, minced
• 1/2 cup favorite Pine Ridge Cabernet Sauvignon
• Flake salt and more black pepper for serving

Preparation

Season steak generously with kosher salt and freshly ground black pepper. Let steak come to room temperature– about 30 minutes.

Prep your compound butter: in a small mixing bowl, use a fork to combine 4 tablespoons butter with 1 teaspoon minced shallot, leaves from two sprig of thyme, and a pinch of salt and black pepper. Roll butter into a small log wrapped in plastic wrap. Chill compound butter in the refrigerator.

Heat a medium cast-iron skillet over med-high flame. When the pan is hot but not quite smoking, add 1 tablespoon olive oil and 1 tablespoon butter. First sear all the edges of the steak – the fat that renders from the edges is instrumental in cooking. After all edges are nicely browned, go ahead and put the steak down on a flat side. Press the steak all over to insure contact and an even browning. Sear for 3 minutes. Flip steak. Sear again for another 2-4 minute (depending on thickness of steak), until steak is cooked medium-rare. While you are cooking the 2nd side of the steak, baste regularly with the delicious fats in the pan for a lovely overall browning.

Remove steak from pan, top with a slice of compound butter, and let rest on a cooling rack tented with aluminum foil, while making your reduction sauce.

Turn the flame under the skillet to medium. Sauté remaining shallot and 3 sprigs of thyme for 2 minutes in the drippings from the steak. Add wine and whisk and scrape the pan so all of the lovely flavors meld together. After a few more minutes of cooking, when the wine has reduced by half, add 2 tablespoons butter, one tablespoon at a time to the pan, whisk to integrate.

Serve steak immediately in a pool of wine-reduction sauce.

 

Serves 6-8 | Wine Pairing: Oakville Cab Sauv

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