rib-eye steaks with red wine sauce

Shallot and fresh thyme enhance the savory red wine sauce served with these thick and juicy beef steaks.

rib-eye steaks with red wine sauce
Servings: 2 Prep 5 mins Cook 25 mins


  • 1 cup red wine
  • 2 rib-eye steaks (about 6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 small shallot, minced
  • 3/4 cup low-sodium beef broth
  • 2 tablespoons butter, cut into 6 pieces
  • 1/2 teaspoon fresh thyme, chopped
  • Pinch black pepper

Make It

1. In a small saucepan, boil red wine over high heat about 7 minutes or until reduced by half; set aside.

2. Season both sides of steaks with salt and pepper.

3. Heat 1 tablespoon of the oil in medium-size skillet (not nonstick) over high heat until very hot. Add steaks and reduce heat to medium-high. Cook for about 2 to 3 minutes or until well browned on bottom.

4. Flip steaks and cook an additional 4 minutes for medium-rare, or until internal temperature registers 130 F on an instant-read thermometer.

5. Remove steaks to a cutting board; tent loosely with foil. Discard remaining fat.

6. Add remaining tablespoon oil to the skillet used to cook the steaks (do not clean); reduce heat to medium-low. Add shallot and cook 1 minute until softened.

7. Add broth and boil over high heat 5 minutes, then reduce heat to medium-low and whisk in reduced red wine and any juices from the steak platter. Whisk in butter, 1 piece at a time. Stir in thyme and pepper; serve sauce over steaks.

Nutrition Facts

Servings Per Recipe: 2; Amount Per Serving: cal. (kcal): 561, Fat, total (g): 37, chol. (mg): 113, sat. fat (g): 13, carb. (g): 5, fiber (g): 1, pro. (g): 40, sodium (mg): 730, Percent Daily Values are based on a 2,000 calorie diet.