Easy Pan-Seared Ribeye Steak with Red Wine Sauce
Sometimes dinner doesn’t need a plan.
It just needs a really good steak.
This is one of those meals that starts with “I don’t know what I want for dinner” and ends with “why does this taste like a restaurant?” A perfectly pan-seared ribeye, finished with a simple red wine pan sauce that sounds fancy but is honestly very low effort. Cozy, rich, and exactly the kind of dinner that makes staying home feel like a win.
If you’re someone who loves steak night but doesn’t want it to feel intimidating, this one’s for you.
Why I always do a pan sauce with steak
If I’m cooking steak at home, I’m doing a pan sauce. Always.
It’s one of those things that sounds extra but is actually the easiest way to make a steak dinner feel elevated. You’re already using the pan. You already have all that flavor left behind from the steak. Adding a simple sauce just pulls everything together and makes the whole plate feel intentional.
Red wine sauce is especially good with ribeye because it’s rich and savory without overpowering the meat. It complements the steak instead of competing with it — which is exactly what you want.
Cast iron is the move
I’m a cast iron steak person through and through.
The sear you get is hard to beat, the heat retention is perfect, and it’s one of the most reliable ways to get that golden crust at home without overthinking it. Cast iron just works — especially for ribeye, which already has great marbling and flavor going for it.
Quick steak fact:
Ribeye comes from a part of the cow that doesn’t get a lot of exercise, which is why it’s naturally tender and flavorful. That marbling is your built-in insurance policy for a juicy steak.
Why I keep steak from MEATZY in my freezer
This recipe is exactly why I always keep steak from MEATZY in my freezer.
When you’re craving a really good steak, the last thing you want to do is run to the store and hope what’s there is decent. MEATZY makes it easy to have restaurant-quality steak ready when the craving hits. Their beef is blast-frozen at peak freshness, so you’re not sacrificing quality for convenience.
All of their beef is:
- 100% U.S.-sourced
- USDA Choice or higher
- Hormone-free and antibiotic-free
- Selected from trusted American producers
No vague labels. No weird loopholes. Just genuinely good beef that cooks beautifully at home.
How MEATZY works (the simple version)
MEATZY keeps things refreshingly straightforward:
- You choose a curated box or build your own
- It’s delivered on your schedule in eco-friendly packaging
- You can skip, pause, or cancel anytime
And if you share your referral link? Your friends get $10 off and you earn cash every time they order. Eat well and earn — not mad about it.
This is steak night energy, at home
This is the kind of dinner you make when you want something comforting but still impressive. When you want steakhouse vibes without the steakhouse price. When you don’t need a big plan — just a solid pan, a great cut of beef, and a sauce that makes everything feel special.
If you’ve ever felt intimidated by cooking steak at home, this is your sign that you absolutely don’t need to be.
Coming up next: the full recipe card with step-by-step instructions so you can make this exact steak dinner at home — no stress, no overthinking, just really good food.
Easy Pan-Seared Ribeye Steak with Red Wine Sauce
Ingredients
- Large ribeye steaks
- Kosher salt as needed for seasoning
- Black pepper as needed for seasoning
- 1 tablespoon avocado oil
- 2 tablespoons unsalted butter divided
- 1 tablespoon minced garlic
- ¼ cup minced shallots
- 1 cup red wine cabernet sauvignon
- 1 tablespoon balsamic vinegar
- 1 sprig rosemary plus more for garnish
- 2 sprigs thyme plus more for garnish
- 1 cup beef stock
- ¼ cup parsley leaves roughly chopped
Instructions
- Season the Steaks: Pat ribeye steaks dry with paper towels, then generously season all sides with kosher salt and black pepper. Let the steaks sit at room temperature for 20–30 minutes if time allows.
- Sear the Steaks: Heat oil in a large cast iron skillet over medium-high heat. Once hot, add steaks and sear for 4–5 minutes per side until deeply golden and cooked to your desired doneness. During the last minute, add 1 tablespoon butter and spoon the melted butter over the steaks. Remove steaks from the pan and let rest.
- Start the Pan Sauce: Reserve 1 tablespoon of the steak drippings in the cast iron skillet and heat over medium. Once warm, add the minced garlic and shallots and sauté, stirring frequently, for about 1 minute until fragrant.
- Deglaze and Reduce: Add the red wine, balsamic vinegar, rosemary sprig, and thyme sprigs to the skillet and bring to a rapid simmer over high heat. Let the mixture reduce until thickened to about ¼ cup, about 3–5 minutes.
- Finish the Sauce: Add the beef stock and continue simmering over high heat until the sauce reduces and thickens to about ½ cup, about 4–5 minutes. Remove and discard the rosemary and thyme, turn off the heat, and whisk in the remaining 1 tablespoon of butter. Taste and season with additional salt and pepper as needed.
- Serve: Spoon the red wine sauce over rested ribeye steaks and finish with chopped parsley and additional fresh herbs for garnish. Serve immediately.
