Cast Iron Ribeye with Red Wine Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 Minutes

Serves: 3-4

Indulge in the exquisite flavors of our infamous Cast Iron Ribeye with Red Wine Sauce. Start by seasoning the steak generously with salt and pepper. Sear it in a hot cast iron skillet, flipping it for a beautiful medium-rare steak. While the steak rests, create a flavorful sauce by sautéing shallots and garlic, adding red wine, beef broth, balsamic vinegar, and thyme. Slice the steak and drizzle the rich, luxurious sauce over it for a truly captivating dining experience.

Ingredients

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Thomas Farms Ribeye Steak

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

Instructions

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.
Add oil to a cast iron skillet and heat over medium-high heat until hot.
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.
Remove the steak from the pan and let it rest while you make the sauce.

Sauce:

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

Ingredients

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Thomas Farms Tenderloin Steak

1 10-ounce Thomas Farms Tenderloin 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

Instructions

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.
Add oil to a cast iron skillet and heat over medium-high heat until hot.
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.
Remove the steak from the pan and let it rest while you make the sauce.

Sauce:

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