Steaks with Wine Sauce
Elevate your next dinner with these succulent steaks with wine sauce, a dish that perfectly combines simplicity and indulgence. Featuring tender, perfectly seared ribeye steaks paired with a rich and velvety red wine sauce, this recipe is ideal for date nights or special occasions. The sauce is crafted with dry red wine, aromatic shallots and garlic, fresh thyme, and a splash of heavy cream to create a luxurious finish. Ready in just 30 minutes, this gourmet dish delivers bold flavors with minimal effort. Serve these juicy steaks alongside roasted vegetables or creamy mashed potatoes for an unforgettable, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 2 pieces Ribeye steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely minced
- 2 cloves Garlic, minced
- 1 cup Dry red wine (such as Cabernet Sauvignon)
- 1 cup Beef stock
- 2 sprigs Fresh thyme
- 2 tablespoons Heavy cream
Instructions
Take the ribeye steaks out of the refrigerator 30 minutes beforehand to allow them to come to room temperature.
Season both sides of the steaks generously with salt and black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Once the oil is hot, place the steaks into the skillet. Sear for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness.
Remove the steaks from the skillet and set them aside, tenting loosely with foil to keep warm.
In the same skillet, lower the heat to medium and add 1 tablespoon of unsalted butter along with the minced shallots and garlic. Sauté for 2-3 minutes until softened and fragrant.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until it reduces slightly.
Add the beef stock and thyme sprigs. Simmer the sauce for another 5-7 minutes, allowing it to reduce and thicken.
Remove the thyme sprigs and stir in the heavy cream and the remaining tablespoon of butter. Stir until the sauce is smooth and glossy.
Taste the sauce and adjust the seasoning with salt and black pepper if necessary.
Plate the steaks and generously spoon the wine sauce over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 3502 mg | 152% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.4 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 128 mg | 10% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1871 mg | 40% | |
*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.
