Whether you have picky eaters in the home or you’re crunched for time, this pan seared ribeye steak recipe is one you must try. If you’re not familiar with pan seared steak with red wine sauce, this is the recipe to follow. A well-marbled ribeye is seasoned generously and seared in a hot pan until a deep, golden crust forms, locking in the flavor of the beef. The natural richness of the ribeye does most of the work—this cut is all about big flavor with a tender texture.
You can serve this as a steakhouse dinner at home or if you’re planning a romantic meal with your partner. With this simple beef recipe, the pan becomes the star. Red wine is also added to help deglaze the skillet while lifting the brown bits of flavor that elevate this dish even more.
If you’re looking for a dish for special occasions or any time you want to experience a restaurant-quality meal without the fuss and cost, this ribeye steak is a must-try. Served alongside roasted veggies, mashed potatoes, or a simple green salad is the perfect way to complement this cut of meat. Elegant, comforting, and deeply satisfying, this pan seared steak with red wine pan gravy proves that classic techniques simply never go out of style.
Why You’ll Love This Recipe
Comfort food: If you’re looking for a recipe that’s comforting and delicious (and packed with plenty of protein), you can’t go wrong with this pan seared steak. Easily made at home, you’ll be enjoying restaurant-quality steak at home.
Family-friendly: This family-friendly recipe is ideal for picky eaters. Those who love the taste of beef will appreciate this dish! You can also cook this steak without a hassle using a few simple staple seasonings.
Quick: One of the most appealing aspects of this recipe is how quickly it comes together. Even if you’re not familiar with pan-searing, you can have a complete dinner within just a few minutes time.
Flavorful: For a simple recipe, this steak is packed with plenty of flavor. The red wine glaze also helps elevate this dish!
Ingredient Notes & Substitutions
Ribeye steak: This is a must-have for this recipe if you want a truly marbled and delicious cut of meat. However, you can also pan-sear various cuts, from round cuts to sirloins. The ribeye is often considered the most tender when pan-seared.
Onion: If you’re not a fan of chopped onion or you don’t prefer the texture, you can swap it for onion powder on top of your steak seasoning. You can also omit it altogether if you’re not in the mood for onion. Use onion powder of onion salt, as this recipe already calls for additional salt and pepper.
Red wine: If you do not cook with wine or if you don’t have any red wine available, you can also try red wine vinegar or in some cases, even beef or chicken broth. These broths will allow you to deglaze the pan so you don’t sacrifice any of the flavor this cut of meat has to offer.
Tips for Success
It’s essential to avoid handling the steak as it’s cooking. You want it to have a nice sear on it, and that is achieved when you let it cook for the full 6-8 minutes on each side. It’s tempting to turn the pan-seared ribeye steak over early but don’t.
Storage & Reheating
Place your leftover ribeye steak (with the pan gravy) into an airtight container or Ziploc bag designed for the refrigerator or freezer. You can also wrap the steak in aluminum foil before refrigerating it. Wrapping your steak will help preserve moisture. You can store the leftover ribeye for 3-4 days in the refrigerator.
If you plan to freeze the steak, you can do so by wrapping it in foil or plastic wrap and storing it in a freezer-friendly airtight container or Ziploc bag. You can store this recipe up to 3-4 months in the freezer, safely.
Serving Suggestions
Serve this dish alongside French onion stuffed potatoes, homemade mashed potatoes, or a delicious green salad! If you’re looking for more veggies to add as a side for your ribeye steak, consider roasted green beans and potatoes or a watercress salad! The options are nearly endless when you make this timeless dish.
Notes
Choose a ribeye steak with plenty of visible marbling. This will add to the tender texture when pan-searing properly.
Pan Seared Steak
Ingredients
- 2 Bone-in or Boneless Ribeye Steaks approx. 1 lb each
- 2 Tbsp Grapeseed Oil higher smoke point than olive oil
- 1 Tbsp Coarsely Cracked Black Peppercorns
- 2 cloves Garlic smashed
- 1 small Shallot finely minced (replaces onion for a more delicate flavor)
- ½ cup Merlot or Cabernet Sauvignon
- ½ cup Beef Bone Broth
- 2 Tbsp Chilled Unsalted Butter cubed
- 1 sprig Fresh Rosemary replaces dried herbs for a cleaner aroma
- Sea Salt to taste
Instructions
- Remove your steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them extremely dry with paper towels. Press the cracked peppercorns and sea salt firmly into both sides of the meat to create a textured rub.
- Heat a heavy cast-iron skillet over high heat with the grapeseed oil. Once the oil is shimmering and just starting to smoke, carefully lay the steaks in. Sear for 3–4 minutes per side for medium-rare. In the final minute of searing, toss in the smashed garlic and rosemary sprig to infuse the oil.
- Transfer the steaks to a warm plate and tent them loosely with foil. Do not skip this; resting allows the juices to redistribute throughout the meat.
- Carefully pour off all but one tablespoon of the rendered fat from the skillet. Add the minced shallots and cook for 1–2 minutes over medium heat until they are soft and golden.
- Pour the red wine into the hot pan, using a wooden spoon to scrape up all the browned, flavorful bits (the fond) from the bottom. Let the wine simmer until it has reduced by half.
- Stir in the beef bone broth and simmer for another 3 minutes. Turn off the heat and whisk in the chilled butter cubes one at a time. This technique, called monter au beurre, creates a thick, velvety sauce.
- Slice the ribeye against the grain and drizzle the rich Merlot reduction over the top.
