Pan-Seared Ribeye with Garlic Butter and Red Wine Reduction

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy ribeye steak pan-seared to medium-rare and topped with a luscious garlic herb butter, finished with a rich red wine reduction sauce. This French-inspired beef recipe, ready in about 50 minutes, pairs ribeye steak, 1.5-inch thick, salt, black pepper, freshly ground for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 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.

Prep: 35 min Cook: 15 min Serves 2 French cuisine 720 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Remove 2 ribeye steaks from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry and season both sides with 1 tbsp salt and 2 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add steaks and sear for 4 minutes without moving until a golden crust forms.
  3. Step 3: Flip steaks and add 4 tbsp unsalted butter, 3 minced garlic cloves, and 3 fresh thyme sprigs to the pan. Tilt pan and spoon melted butter over steaks continuously for another 4 minutes for medium-rare doneness.
  4. Step 4: Transfer steaks to a plate and tent loosely with foil to rest while making the sauce.
  5. Step 5: Pour out excess fat from the pan, then add 1 cup dry red wine and 1/2 cup beef broth. Simmer over medium heat, scraping browned bits, until sauce reduces by half and thickens, about 6-8 minutes.
  6. Step 6: Remove thyme sprigs from sauce, then spoon sauce over rested steaks. Serve immediately.

Related recipes