Seared Ribeye Steak With Red Wine Pan Gravy

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#### Step-by-Step Recipe

**1. Prepare the Steaks**
– Remove the ribeye steaks from the refrigerator **30 minutes before cooking** to bring them to room temperature.
– Pat the steaks dry with a paper towel and season generously with **salt and pepper** on both sides.

**2. Sear the Steaks**
– Heat **olive oil** in a large skillet (preferably cast iron) over medium-high heat until shimmering.
– Add the steaks to the hot pan and sear for **3-4 minutes** on each side for medium-rare, or adjust the cooking time to your preferred doneness.
– During the last minute of cooking, reduce the heat to medium and add the **butter**, **garlic**, and **thyme or rosemary**. Spoon the melted butter over the steaks for added flavor.
– Transfer the steaks to a plate, tent with foil, and let them rest for **5-10 minutes**.

**3. Make the Pan Gravy**
– In the same skillet, pour in the **red wine** and deglaze the pan by scraping up the browned bits with a wooden spoon.
– Simmer the wine for **2-3 minutes**, allowing it to reduce slightly.
– Stir in the **beef broth** and continue simmering until the sauce is reduced by half, about **5 minutes**.
– In a small bowl, mix **butter** and **flour** to form a paste. Whisk this mixture into the sauce to thicken it. Season with salt and pepper to taste.

**4. Serve**
– Plate the ribeye steaks and drizzle the **red wine pan gravy** over the top. Garnish with fresh thyme or rosemary if desired.

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#### Tips for Success

1. **Choose Quality Meat**: Look for ribeye steaks with good marbling for the best flavor and tenderness.
2. **Use a Hot Pan**: A properly heated skillet ensures a perfect sear and locks in the juices.
3. **Rest the Steaks**: Allowing the steaks to rest helps redistribute the juices for a tender bite.
4. **Pick the Right Wine**: Use a dry red wine with bold flavors to complement the richness of the steak.
5. **Don’t Skip the Butter Baste**: It adds a luxurious, melt-in-your-mouth quality to the steaks.

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#### Perfect Pairings

– **Sides**: Serve with garlic mashed potatoes, roasted asparagus, or a crisp Caesar salad for a balanced meal.
– **Beverage**: Pair with a full-bodied red wine like Cabernet Sauvignon or Malbec for a harmonious flavor combination.
– **Bread**: A crusty baguette is perfect for sopping up the rich pan gravy.

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#### Storing and Reheating

– **Leftovers**: Store leftover steak and gravy in an airtight container in the refrigerator for up to **3 days**.
– **Reheating**: Gently reheat the steak in a skillet over low heat or in the oven at **300°F** until warmed through. Warm the gravy separately on the stovetop.

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#### Why This Recipe Stands Out

This **Seared Ribeye Steak with Red Wine Pan Gravy** strikes the perfect balance between simplicity and sophistication. The juicy, well-seared steak and velvety gravy come together in a dish that feels indulgent without being overly complicated. It’s a meal that transforms an ordinary evening into a memorable culinary event.

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#### Conclusion

If you’re looking for a recipe that’s as easy to make as it is impressive to serve, this **Seared Ribeye Steak with Red Wine Pan Gravy** is a must-try. It’s a testament to how a few high-quality ingredients and simple techniques can create a truly spectacular dish. Treat yourself or someone special to this elevated yet approachable steak dinner—you won’t regret it!