Black Pepper Rib Eye Steak with Red Wine Pan Sauce

Category
Prep Time
20 minutes
Cook Time
10 minutes

Ingredients

  • 2 (1-inch thick) ribeye steaks
  • Kosher salt
  • 2 Tablespoons coarsely ground black pepper
  • 1 Tablespoon olive oil
  • 6 Tablespoons Danish Creamery Butter, divided
  • 1 small shallot, minced
  • ½ cup dry red wine
  • ½ cup beef broth
  • 2 sprigs fresh thyme

Directions

  • Use paper towels to pat dry the steaks and let rest at room temperature for 20 minutes.
  • Coat the steaks all over with 2 teaspoons salt and black pepper.
  • In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add steaks and cook until a golden brown crust forms, about 4 minutes per side for medium rare. Transfer to a serving platter and tent loosely with foil.
  • Pour off fat from skillet and melt another tablespoon of butter over medium-low heat. Add shallots and cook, scraping up brown bits, until soft and translucent, 3- 5 minutes. Add red wine and simmer until reduced by half. Add broth and thyme and simmer until a few tablespoons remain, about 5 minutes. Fish out and discard thyme sprigs.
  • Whisk in the remaining 4 tablespoons butter a slice at a time, whisking until completely melted. Taste and adjust the seasonings. Drizzle the sauce over the steaks, and serve immediately with more sauce on the side.

Recipes worth savoring

JOIN OUR
MAILING LIST

Get news, coupons, and recipes delivered directly to your inbox

By submitting this form you agree to our Privacy Policy