Peppery Steaks with Wine Sauce
Treat yourself to an elevated steakhouse experience at home with these succulent Peppery Steaks with Wine Sauce. Perfectly seasoned ribeye steaks are seared to a mouthwatering crust, then topped with a rich and velvety sauce made from dry red wine, beef broth, and a touch of cream. Infused with garlic, shallots, and fresh thyme, this luxurious sauce is the ultimate complement to the steak’s bold, peppery flavor. Quick and easy to prepare in just 30 minutes, this recipe is perfect for date nights or special occasions. Serve with creamy mashed potatoes or roasted vegetables for a restaurant-quality meal that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces ribeye steaks
- 2 tablespoons coarse black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 1 piece shallot, finely chopped
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 0.5 cup beef broth
- 2 sprigs fresh thyme sprigs
- 2 tablespoons heavy cream
Instructions
Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes before cooking.
Sprinkle both sides of the steaks evenly with coarse black pepper and kosher salt. Press the seasonings gently into the meat.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering but not smoking.
Add the steaks to the skillet and sear for 3-4 minutes on each side for medium-rare, or longer if desired. Use tongs to hold the edges against the skillet for about 20 seconds to sear the fat. Move the steaks to a plate and let them rest under tented foil.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and butter. Once the butter is melted, stir in the minced garlic and chopped shallot. Cook for 1-2 minutes until fragrant and softened.
Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the beef broth and thyme sprigs to the skillet. Simmer for another 5 minutes until the liquid is reduced by about half.
Remove the thyme sprigs and stir in the heavy cream. Cook for 1 minute, then taste and adjust seasoning with additional salt and pepper if needed.
To serve, place each steak on a plate and spoon the wine sauce generously over the top. Pair with your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.0 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 169 mg | 13% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1957 mg | 42% | |
*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.
