Ribeye Steaks with Red Wine Sauce

Ribeye Steaks with Red Wine Sauce
By jessicagavin.com

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.

Prep time: 00:15
Cook time: 00:40
Total time: 00:55

Yield: 2 Servings

Ingredients:
2 large ribeye steaks, 1 1/2 to 2 inches thick
kosher salt, as needed for seasoning
black pepper, as needed for seasoning
1 tablespoon vegetable oil, (15ml)
2 tablespoons unsalted butter, (28g) divided
1 tablespoon minced garlic, (7g)
1/4 cup minced shallots, (34g)
1 cup red wine, (240ml) Zinfandel
1 tablespoon balsamic vinegar, (15ml)
1 sprig rosemary, plus more for garnish


Instructions:

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.

etc

For Full Instruction: jessicagavin.com

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