Seared ribeye steak with red wine pan gravy sounds unforgettable indeed! Cooking steak in a skillet, especially in a cast iron one, is a fantastic way to get that perfect sear while keeping the inside tender and juicy. If you haven’t tried it before, you’re in for a treat—the combination of flavors from the seared steak and the rich pan gravy is truly something special. Have you tried experimenting with different gravies or sauces to pair with your steaks?
What Is Ribeye Steak?
Absolutely! Understanding different cuts of meat can really enhance your cooking. The ribeye is definitely a standout cut, prized for its rich marbling, which contributes to its juicy, tender texture and intense flavor. It’s perfect for a cast iron steak recipe because the even heat distribution helps achieve that perfect sear while locking in all those delicious juices. Do you usually go for bone-in ribeye or boneless when you make this dish?
How To Cook Ribeye Steak ?
Pan-seared ribeye steak really is a game-changer in the kitchen! It’s amazing how something so simple can deliver such impressive, restaurant-quality results right at home. Here are the easy steps to make your new favorite steak recipe:
- First Step: For the perfect seared ribeye steak, warm butter and oil in a cast-iron skillet
- Second Step: Once the skillet is hot and the butter has melted, place the ribeye steak in the pan. Let it sear undisturbed for about 3-4 minutes on each side to develop a beautiful, golden-brown crust.
Third Step: After searing, lower the heat slightly and continue cooking until the steak reaches your desired level of doneness. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C).
NOTE: That’s a great tip! It’s crucial to resist the urge to move the steak around while it’s searing. Allowing it to cook undisturbed for the full 6-8 minutes on each side is what gives it that perfect, caramelized crust. This crust locks in the juices and adds a depth of flavor that you just can’t achieve if you’re flipping or moving the steak too soon. Patience is key here—let the steak do its thing, and you’ll be rewarded with a beautifully seared and incredibly flavorful ribeye.
Fourth step: Let the steak rest for a few minutes after removing it from the skillet. This allows the juices to redistribute throughout the meat, making every bite as juicy as possible then add garlic
This is what the onions and garlic will look like when it’s ready for the next step.
Fifth Step: Pour in red wine and scrape the bottom of the pan to deglaze it with a wooden spoon or spatula. Cook to reduce to at least half.
Sixth Step: Add the bone broth. Cook until it thickens.
Seventh Step: Continue cooking the gravy, stirring occasionally, until it reaches the thickness you prefer. The cream will enrich the sauce and give it a smooth, luxurious texture.
This creamy red wine gravy is the perfect finishing touch for your seared ribeye steak, adding a delicious depth of flavor that complements the steak beautifully.
