Ribeye Steaks with Red Wine Sauce

Thick cut ribeye steaks served with a simple red wine reduction sauce. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef.
Ribeye Steaks with Red Wine Sauce

  1. 2 large ribeye steaks, 1 1/2 to 2 inches thick
  2. kosher salt, as needed for seasoning
  3. black pepper, as needed for seasoning
  4. 1 tablespoon vegetable oil, (15ml)
  5. 2 tablespoons unsalted butter, (28g) divided
  6. 1 tablespoon minced garlic, (7g)
  7. 1/4 cup minced shallots, (34g)
  8. 1 cup red wine, (240ml) Zinfandel
  9. 1 tablespoon balsamic vinegar, (15ml)
  10. 1 sprig rosemary, plus more for garnish
  11. 2 sprigs thyme, plus more for garnish
  12. 1 cup beef stock, (240ml)
  13. 1/4 cup parsley leaves, (15g) roughly chopped
  • Line a sheet pan with foil and place a wire rack on top, set aside. 
  • Adjust oven rack to the center position and preheat oven to 275ºF (135ºC).
  • Place a large 12-inch cast iron skillet in the oven to warm.
  • Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack.
  • Generously season the meat with salt and ground black pepper on both sides. 
  • Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness. 
  • Remove the steaks from the oven and set aside.
  • Remove the cast iron pan from the oven and transfer to the stovetop.
  • Heat pan over high heat and add the oil.