red wine reduction

Thick cut ribeye steaks served with a simple red wine reduction sauce. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef.

Ribeye Steaks with Red Wine Sauce

ribeye steaks (1½ to 2-inches thick)

kosher salt (as needed for seasoning)

black pepper (as needed for seasoning)

vegetable oil

unsalted butter (divided)

garlic

shallots

red wine (Zinfandel)

balsamic vinegar

rosemary (plus more for garnish)

thyme (plus more for garnish)

beef stock

parsley leaves (roughly chopped)

Line a sheet pan with foil and place a wire rack on top, set aside.&nbsp;

Adjust oven rack to the center position and preheat to 275ºF (135ºC). Place a large 12-inch cast iron skillet in the oven to warm.

Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Generously season the meat with salt and ground black pepper on both sides. 

Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness.&nbsp;

Remove the steaks from the oven and set aside.

Remove the cast iron pan from the oven and transfer to the stovetop.

Heat pan over high heat and add the oil.

Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.

Sear the first side until a deep brown crust is formed, about 2 minutes.

Carefully flip the steaks over and sear about 1 ½ to 2 minutes.

Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.

Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.

Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes. 

For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium.

Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute.

Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat.

Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes.

Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes.

Remove rosemary and thyme, discard.

Turn off heat and whisk in 1 tablespoon of butter.

Taste the red wine sauce and season with more salt and pepper as desired.

Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving.

The perfect sauce for pork, duck, chicken or other wild game! It is also great drizzled over salads.<br>

Blueberry Thyme Red Wine Reduction

blueberries

bold red wine

green peppercorns

spring fresh thyme

tbsp apple cider vinegar (or citrus like lemon juice)

tbsp sugar

brandy

Add first 4 ingredients to a sauce pan over medium heat and reduce by about half until berries are broken down (about 30min). Stir occasionally

Add remaining ingredients and continue to simmer for 15 min until sauce reaches desired consistency

Strain to remove chunks/stems

Lightly pour over duck breast, chicken, or pork.

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Ribeye Steaks with Red Wine Sauce

Blueberry Thyme Red Wine Reduction

Top 2 red wine reduction recipes from across the web

The most viewed red wine reduction recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ribeye Steaks with Red Wine Sauce

Blueberry Thyme Red Wine Reduction

The most viewed red wine reduction recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine