Seared Ribeye Steak with Red Wine Pan Gravy

Ingredients

(Serves 3 generously)

The Steak Foundation:

• 3 ribeye steaks, 1–1½ inches thick (about 12–14 oz / 340–400g each)

→ Why ribeye? Its generous marbling self-bastes during cooking—forgiving for home cooks, luxurious in result

• 1½ tsp coarse sea salt (like Maldon), plus more for finishing

• 1 tsp freshly cracked black pepper

• 1–2 tbsp high-smoke-point oil (avocado or grapeseed—not olive oil)

• 2 tbsp unsalted butter, cold and cut into pieces

• 3 garlic cloves, smashed but unpeeled (peel after cooking—prevents burning)

• 2 sprigs fresh rosemary or thyme (rosemary for boldness, thyme for subtlety)

The Wine-Deepened Gravy:

• ½ cup (120ml) dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir—never "cooking wine")

→ Why dry? Sweet wines cloy; dry wines deepen without sugar interference

• 1 cup (240ml) low-sodium beef broth, warmed

• 1 tbsp unsalted butter + 1 tbsp all-purpose flour (for roux—creates silkiness without gumminess)

• Pinch of flaky sea salt (to finish)

Instructions

1. Dry and rest—non-negotiable prep

Remove steaks from fridge 45 minutes before cooking. Pat aggressively dry with paper towels—surface moisture is the enemy of crust. Season generously on all sides with salt and pepper. Critical: Let rest uncovered on a wire rack—this dries the surface further while bringing meat to room temp for even cooking.

2. Heat the stage

Preheat a 12-inch cast-iron skillet over medium-high 5 minutes until water droplets dance and evaporate instantly. Add oil; swirl to coat. Oil should shimmer but not smoke.

3. Sear with confidence

Place steaks in skillet—do not crowd (cook in batches if needed). Press gently for full contact. Sear undisturbed 3½–4 minutes until a deep brown crust forms. Flip once; sear second side 3–3½ minutes for medium-rare (125–130°F internal). Resist the urge to move or press—this squeezes out juices.

4. Baste for depth

During final 60 seconds: reduce heat to medium. Add cold butter, smashed garlic, and herbs to skillet edges. As butter melts, tilt pan and spoon foaming butter continuously over steaks 30–45 seconds—this bastes the top while finishing the edges.

5. Rest with reverence

Transfer steaks to a wire rack set over a plate (not cutting board—traps steam). Tent loosely with foil. Rest 10 minutes minimum—this is when juices redistribute. Cutting early = puddle on plate, dry steak on fork.

6. Build the gravy in the same pan

Place skillet back over medium heat (don't clean—those browned bits are flavor gold). Melt 1 tbsp butter; whisk in flour 60 seconds until nutty and pale gold (roux stage). Slowly pour in red wine while whisking vigorously, scraping bottom to release fond. Simmer 2 minutes until reduced by half.

Whisk in warm broth; simmer 4–5 minutes until sauce coats the back of a spoon. Strain through fine-mesh sieve for silkiness (optional but recommended). Season with flaky salt.

7. Serve with ceremony

Slice steaks against the grain into ½-inch strips. Arrange on warm plates; drizzle generously with gravy. Finish with a tiny pinch of flaky salt over meat. Never pour cold gravy over hot steak—keep both warm until the moment of serving.

Frequently Asked Questions

Q: Can I use a nonstick skillet?

A: Not recommended—nonstick won't develop proper fond for gravy, and can't withstand the high heat needed for crust. Use stainless steel or carbon steel if no cast iron.

Q: My gravy is lumpy! How do I fix it?

A: Strain immediately through a fine-mesh sieve. Next time: whisk roux 60 seconds before adding liquid, and pour wine slowly while whisking constantly.

Q: No red wine? Substitutes?

A: Use ½ cup strong black coffee + 1 tsp balsamic vinegar for depth (not ideal, but works in a pinch). Avoid grape juice—it's too sweet.

Q: How do I know when it's done without a thermometer?

A: Press test: rare = soft like cheek; medium-rare = yielding like chin; medium = firm like nose tip. But a $10 instant-read thermometer is the single best kitchen investment you'll make.

Allergy Information

• Contains: Beef, Dairy (butter), Wheat (flour in gravy), Sulfites (in wine)

• Nut-free | Soy-free (verify broth brand)

• Dairy-free option: Use ghee instead of butter; skip butter in gravy (use 1 tbsp olive oil + 1 tbsp flour for roux)

• Gluten-free option: Swap flour for 1½ tsp cornstarch mixed with 1 tbsp cold water; add after wine reduction

Always check broth label for hidden allergens.

Nutrition Facts (per steak with ¼ cup gravy)

Calories: 785 • Protein: 52g • Fat: 54g (Sat: 24g) • Carbs: 5g • Fiber: 0.5g • Sugar: 2g • Sodium: 890mg

Rich in Iron, B12, Zinc, and Selenium

There's a quiet rebellion in cooking steak well at home. In a world of delivery apps and meal kits, choosing to stand at a hot stove—listening for the sizzle that means crust is forming, watching butter foam over garlic, waiting those ten sacred minutes while juices settle—is an act of devotion. Not to perfection, but to presence.

And that first bite? When the knife meets resistance at the crust, then glides through buttery interior, and the wine gravy pools in the grooves of each slice—that's not just eating. It's remembering that the deepest satisfaction often arrives not in complexity, but in the courage to do one simple thing well.

So sear this steak on a Tuesday. Pour the wine you'd drink with it. Let the kitchen fill with smoke and scent. And when you sit down to that first slice—know this: you didn't just cook dinner. You honored the ancient pact between fire, meat, and human hands.

One last whisper: Finish the gravy with 1 tsp cold butter off-heat, whisked in just before serving. That glossy sheen? It's the difference between good—and transcendent