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Perfect Cast Iron Bone-In Ribeye Recipe with Easy Red Wine Sauce

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A straightforward recipe for a juicy, bone-in ribeye steak seared in a cast iron skillet and served with a rich, tangy red wine pan sauce. Perfect for impressing guests or a special weeknight treat.

Ingredients

Scale
  • 1 bone-in ribeye steak (1.5 to 2 inches thick, about 16–20 oz)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 fresh garlic cloves, smashed
  • 2–3 sprigs fresh thyme or rosemary
  • 1 small shallot, finely minced
  • 3/4 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 1/2 cup beef broth
  • 1 tablespoon cold unsalted butter, cubed
  • Salt and pepper, to taste

Instructions

  1. Remove the ribeye from the fridge about 30-40 minutes before cooking to bring it to room temperature.
  2. Pat the steak dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.
  3. Preheat a cast iron skillet over medium-high heat for about 5 minutes until very hot.
  4. Add 2 tablespoons olive oil to the skillet and swirl to coat the bottom evenly.
  5. Place the ribeye gently into the hot skillet and sear for 4-5 minutes without moving it to create a crust.
  6. Flip the steak using tongs. Add butter, smashed garlic, and herb sprigs to the pan. Tilt the pan and baste the steak with melted butter for 3-4 minutes.
  7. Check the internal temperature with an instant-read thermometer: 125°F (52°C) for medium-rare, 135°F (57°C) for medium.
  8. Transfer the steak to a plate or cutting board, tent loosely with foil, and rest for 10 minutes.
  9. Pour off excess fat from the skillet, leaving about 1 tablespoon. Add minced shallot and cook over medium heat until softened, about 2 minutes.
  10. Deglaze the skillet with 3/4 cup red wine, scraping up browned bits. Simmer and reduce by half, about 5-7 minutes.
  11. Add 1/2 cup beef broth and continue simmering until sauce thickens slightly, about 4 minutes.
  12. Remove from heat and whisk in cold butter cubes until sauce is silky and glossy. Season with salt and pepper to taste.
  13. Slice the ribeye against the grain, drizzle with red wine sauce, and serve.

Notes

Bring steak to room temperature before cooking for even doneness. Use a meat thermometer to avoid overcooking. Rest steak for 10 minutes before slicing to retain juices. Basting with butter and herbs adds flavor and moisture. Deglaze skillet to make a rich pan sauce. For dairy-free, substitute butter with neutral oil. For non-alcoholic sauce, use grape juice with balsamic vinegar instead of red wine.

Nutrition

Keywords: ribeye steak, cast iron skillet, red wine sauce, bone-in ribeye, steak recipe, easy steak dinner, pan sauce, seared steak

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