• Prep time: 10 minutes
  • Cook time: 20 minutes
  • Serves 3-4



1 10-ounce Thomas Farms Boneless Ribeye Steak
Salt and black pepper
1 tablespoon olive or avocado oil

1 small shallot, diced
2-3 garlic cloves, minced
1 cup red wine
2 sprigs thyme
1 cup beef broth
1 tablespoon balsamic vinegar
4 tablespoons butter


  1. Remove the steak from the fridge at least 30 minutes before cooking. Pat the steak dry and season both sides generously with salt and black pepper.
  2. Add oil to a cast iron skillet and heat over medium-high heat until hot.
  3. Hold the steak fat side down with tongs in the oil for about seconds. Turn the heat down to medium. Lay the steak flat and cook for 4-5 minutes, flip and cook for another 4-5 minutes for a medium-rare steak.
  4. Remove the steak from the pan and let it rest while you make the sauce.


  1. Sauté the shallots and garlic for about 3 minutes.
  2. Add in the wine, beef broth, balsamic vinegar and thyme let it reduce for about 5 minutes.
  3. Remove thyme from the pan and turn down the heat to low.
  4. Whisk in the butter and turn off the heat. Slice the steak and serve with the sauce poured on top.