Dry-Aged Ribeye Steak with Red Wine Reduction and Garlic Butter

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Juicy dry-aged ribeye steak pan-seared to perfection, finished with a rich red wine reduction sauce and a dollop of herb-infused garlic butter. This American-inspired beef recipe, ready in about 50 minutes, pairs dry-aged ribeye steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 16 oz, about 1.5 inches thick dry-aged ribeye steak
• 1 tsp kosher salt
• 1 tsp, freshly ground black pepper
• 2 tbsp olive oil
• 3 tbsp, divided unsalted butter
• 3, crushed garlic cloves
• 3 fresh thyme sprigs
• 1/2 cup, dry red variety red wine
• 1/2 cup beef broth

Know when the beef is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Remove the 16 oz dry-aged ribeye steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the steak and sear for 4 minutes on the first side without moving until a crust forms.
3. Step 3: Flip the steak and add 2 tbsp unsalted butter, 3 crushed garlic cloves, and 3 sprigs fresh thyme to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak continuously for 3-4 minutes until the steak reaches medium-rare (130°F internal temperature).
4. Step 4: Remove steak to a cutting board and tent loosely with foil to rest.
5. Step 5: In the same skillet, pour in 1/2 cup dry red wine and 1/2 cup beef broth, scraping the browned bits from the bottom with a wooden spoon. Simmer over medium heat until the sauce is reduced by half and coats the back of a spoon, about 5-6 minutes.
6. Step 6: Remove from heat and whisk in the remaining 1 tbsp unsalted butter until glossy.
7. Step 7: Slice the steak against the grain, plate, and drizzle with the red wine reduction. Serve with the garlic and thyme butter from the pan for a decadent finish.