Herb-Crusted Ribeye Steak with Red Wine Reduction
Tender ribeye steak coated in a fragrant herb crust, served with a velvety red wine sauce that pairs perfectly with the meat's richness. This american-inspired beef ready in about 45 minutes pairs (12 oz each) ribeye steak, fresh thyme, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 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
- 2 (12 oz each) ribeye steak
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 3 cloves garlic
- 2 tbsp olive oil
- 1 cup red wine
- 2 tbsp butter
- 2 tbsp shallots
Instructions
- Step 1: Preheat oven to 450°F (230°C). In a bowl, combine 1 tbsp thyme, 1 tbsp rosemary, 3 minced garlic cloves, and 2 tbsp olive oil. Pat mixture onto both sides of ribeye steaks.
- Step 2: Heat a cast-iron skillet over high heat. Add steaks and sear 3-4 minutes per side until crust forms. Transfer to oven and roast 8-10 minutes for medium-rare.
- Step 3: In the same skillet, sauté 2 tbsp shallots in 2 tbsp butter until translucent. Deglaze with 1 cup red wine, scraping up browned bits. Simmer 10 minutes until reduced by half, then stir into steak.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Crusted Ribeye Steak with Red Wine Reduction take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Crusted Ribeye Steak with Red Wine Reduction?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (12 oz each) ribeye steak from drying out.
Can I substitute ingredients in Herb-Crusted Ribeye Steak with Red Wine Reduction?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Crusted Ribeye Steak with Red Wine Reduction for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Crusted Ribeye Steak with Red Wine Reduction?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
