Pan-Seared Steak with Rosemary & Red Wine Sauce

Servings

2 servings

Preparation Time

• Prep time: 10 minutes

• Cook time: 12–15 minutes

• Total time: ~25 minutes

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Ingredients

For the Steak

• 2 ribeye steaks (about 1–1.5 inches thick)

• 1 tbsp olive oil

• 2 tbsp unsalted butter

• 3 garlic cloves (crushed)

• 2 sprigs fresh rosemary

• Salt (to taste)

• Freshly ground black pepper (to taste)

For the Red Wine Sauce

• 1/2 cup dry red wine

• 1/2 cup beef broth

• 1 tbsp butter

• 1 tsp Dijon mustard (optional)

• 1 tsp fresh thyme or rosemary (finely chopped)

• Salt and pepper to taste

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Equipment

• Cast iron skillet (best for searing)

• Tongs

• Small saucepan (optional)

• Spoon for basting

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Instructions

1. Prepare the Steak

1. Remove the steaks from the refrigerator 30 minutes before cooking.

2. Pat them dry with paper towels.

3. Season generously with salt and black pepper on both sides.

Dry steak = better crust.

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2. Heat the Pan

1. Heat a cast iron skillet over medium-high heat.

2. Add 1 tablespoon olive oil.

3. Wait until the oil is very hot and shimmering.

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3. Sear the Steak

1. Place the steak in the hot pan.

2. Do not move it for about 3–4 minutes to develop a crust.

3. Flip the steak using tongs.

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4. Add Butter and Aromatics

After flipping:

1. Add

   • butter

   • crushed garlic

   • rosemary sprigs

2. Tilt the pan slightly and spoon the melted butter over the steak repeatedly (basting).

Continue cooking for 3–4 minutes depending on doneness.

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5. Check Doneness

Approximate internal temperatures:

• Rare: 120–125°F (49–52°C)

• Medium-rare: 130–135°F (54–57°C)

• Medium: 140–145°F (60–63°C)

For the steak in the photo: medium-rare.

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6. Rest the Steak

Remove steak from the pan and let it rest for 5–7 minutes.

This keeps the juices inside the meat.

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Make the Red Wine Sauce

1. In the same pan (do not clean it), pour in red wine.

2. Scrape up the flavorful browned bits from the pan.

3. Add beef broth.

4. Simmer for 3–4 minutes until slightly reduced.

5. Stir in:

   • 1 tbsp butter

   • Dijon mustard

   • herbs

Season with salt and pepper.

The sauce should be glossy and slightly thick.

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Slice and Serve

1. Slice the steak against the grain.

2. Drizzle the red wine sauce over the top.

3. Garnish with fresh rosemary.

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Best Side Dishes

This steak pairs perfectly with:

• Garlic mashed potatoes

• Roasted vegetables

• Crispy fries

• Buttered asparagus

• Fresh salad

And of course… a glass of red wine 🍷