Ingredients
For the Steak:
2 (8 oz) ribeye or filet mignon steaks
1 tablespoon olive oil
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary or thyme
Salt and freshly ground black pepper, to taste
For the Red Wine Reduction:
1 cup dry red wine (Cabernet Sauvignon or Merlot works well)
1 small shallot, finely chopped
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1 tablespoon unsalted butter
Salt and pepper, to taste
Execution
Prepare the Steak
Season the steaks generously with salt and freshly ground black pepper on both sides. Let them sit at room temperature for about 10 minutes to allow the seasoning to penetrate the meat.
Sear the Steak
Heat a cast-iron skillet over medium-high heat until hot. Add 1 tablespoon of olive oil to the pan.
Carefully place the steaks in the hot pan. Sear for 3-4 minutes per side for a medium-rare finish (adjust cooking time based on your preferred doneness).
During the last minute of cooking, add 2 tablespoons of butter, garlic cloves, and rosemary (or thyme) to the pan. Tilt the pan and use a spoon to baste the steaks with the melted butter for added richness and flavor.
Once the steaks are cooked to your liking, remove them from the pan and let them rest on a plate, tented with foil, for about 5 minutes. This allows the juices to redistribute.
Make the Red Wine Reduction
In the same skillet, reduce the heat to medium. Add the finely chopped shallot and garlic to the pan, cooking for about 2 minutes until softened.
Pour in the red wine and balsamic vinegar, scraping up any browned bits from the bottom of the pan (this adds tons of flavor to the sauce).
Let the wine mixture simmer for 5-7 minutes until it reduces by half and thickens into a sauce.
Stir in the butter to create a glossy finish, and season with salt and pepper to taste.
Plate and Serve
Slice the steak against the grain and arrange on plates. Drizzle the red wine reduction over the slices.
Serve immediately with your favorite sides, such as mashed potatoes, sautéed vegetables, or a crisp salad.
Additional tips
- Cooking Steaks to Your Liking: Use a meat thermometer for accuracy—120°F for rare, 130°F for medium-rare, and 140°F for medium.Cooking Steaks to Your Liking: Use a meat thermometer for accuracy—120°F for rare, 130°F for medium-rare, and 140°F for medium.
- Wine Options: A bold red wine like Cabernet Sauvignon or Syrah works best, but you can experiment with your favorite red varietal.
- Add Mushrooms: For an earthy twist, sauté sliced mushrooms in the pan before adding the shallots and garlic for the wine reduction.
- Herb Butter Finish: Instead of regular butter, use compound herb butter (butter mixed with fresh herbs and garlic) for extra flavor.
