French Cut Steak
Indulge in the ultimate steakhouse experience at home with this French Cut Steak recipe, featuring perfectly seared bone-in ribeye steaks and a rich, savory pan sauce. Each steak, cut thick and left on the bone for maximum flavor, is generously seasoned, seared to a golden-brown crust in a hot cast iron skillet, and basted with fragrant thyme-infused butter. The pièce de résistance? A luscious red wine and beef stock reduction, enriched with shallots and garlic, elevating this dish to gourmet levels. With a quick 10-minute prep and straightforward cooking techniques, this recipe is perfect for special occasions or an indulgent weeknight dinner. Serve with roasted vegetables or creamy mashed potatoes for an unforgettable meal.
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Recipe Information
Ingredients
- 2 pieces French cut bone-in ribeye steak (1.5 to 2 inches thick)
- 2 teaspoons Kosher salt
- 2 teaspoons Freshly ground black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 pieces Garlic cloves, smashed
- 3 pieces Fresh thyme sprigs
- 1 cup Beef stock
- 0.5 cup Red wine
- 1 piece Shallot, minced
Instructions
Start by removing the French cut ribeye steaks from the fridge 30 minutes before cooking, allowing them to come to room temperature. Pat the steaks dry with paper towels to remove any excess moisture.
Generously season both sides of the steaks with kosher salt and freshly ground black pepper.
Heat a large cast iron skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
Carefully place the steaks in the hot skillet. Sear for 3-4 minutes on the first side, without moving them, until a golden-brown crust forms. Flip the steaks and cook for another 3-4 minutes on the other side.
Reduce the heat to medium-low and add 2 tablespoons of butter, the smashed garlic cloves, and the thyme sprigs to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter mixture for 1-2 minutes.
Use a meat thermometer to check the internal temperature. For medium-rare, remove the steaks when they reach 130°F (54°C). Transfer the steaks to a cutting board and tent them with aluminum foil. Let them rest for 10 minutes.
In the same skillet, remove any large solids and add the minced shallot. Sauté for 1-2 minutes until softened.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
Add the beef stock and let it simmer until the sauce thickens slightly, about 3-5 minutes. Stir in the remaining tablespoon of butter for a glossy finish.
Slice the rested steaks against the grain and drizzle with the pan sauce. Serve immediately with your choice of sides.
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.7 g | 339% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 194 mg | 15% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
