Black Pepper Rib Eye Steak with Red Wine Pan Sauce

Prep Time
20 minutes
Cook Time
10 minutes


  • 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


  • 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.

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