Slices of cooked steak topped with a red wine sauce and garnished with chopped green herbs on a white plate

SEARED RIBEYE WITH SHALLOT & RED WINE SAUCE

Seared Ribeye with Shallot & Red Wine Sauce

Serves 2

Ingredients

For the steak:

  • 2 ribeye steaks, about 1 inch thick (10–12 oz each)

  • 1 Tbsp extra virgin olive oil 

  • Salt and freshly ground black pepper

  • 1 Tbsp butter

  • 2 garlic cloves, lightly smashed

  • 2 sprigs fresh thyme or rosemary

For the shallot red wine sauce:

  • 1 tbsp butter

  • 1 large shallot, finely minced

  • ½ cup dry red wine

  • ½ cup beef or vegetable stock

  • 1 tsp Dijon mustard

  • 1 Tbsp cold butter, for finishing

  • 2 Tbsp Italian Parsley, chopped

  • Salt and pepper to taste

Instructions

1. Prepare the Steak

Bring the steaks to room temperature and pat dry. Season generously with salt and pepper on both sides, and let sit for 15 minutes. 

2. Sear the Steak

Heat a heavy skillet (cast iron works best) over medium-high heat. Add the extra virgin olive oil. Once the oil shimmers, place the steaks in the pan, fat side first, using tongs to hold until golden brown. Then place down in the pan and set The Chef’s Press on top to ensure even surface contact and deep caramelization. Sear for 2–3 minutes per side for medium-rare, adjusting time for your preferred doneness.

During the last minute, add butter, garlic, and thyme. Tilt the pan slightly and spoon the melted butter over the steak for added flavor.

Remove steaks from the pan and let rest on a warm plate while you make the sauce.

3. Make the Shallot Red Wine Sauce

In the same pan, reduce the heat to medium, and drain the cooking fat from the pan. Add butter and shallots; sauté until softened, about 2 minutes.
Pour in red wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half.
Add stock, Dijon mustard, and simmer again until slightly thickened, about 5 minutes.
Finish by whisking in cold butter and parsley for a glossy, rich texture. Adjust seasoning to taste.

4. Finish & Serve

Slice the steak against the grain and spoon the warm shallot-red wine sauce over the top. Serve immediately.

Chef’s Press Tip

For thick cuts like ribeye, The Chef’s Press guarantees full contact with the pan for a golden, even crust, without overcooking the center. It also minimizes splatter and speeds up the searing process, giving you steakhouse results at home.

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