Pan-Seared Ribeye with Red Wine Braised Shallots

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A tender ribeye steak pan-seared to perfection, served alongside sweet shallots slowly braised in red wine and fresh thyme. This French-inspired beef recipe, ready in about 45 minutes, pairs ribeye steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 12 oz ribeye steak
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 medium, peeled and halved shallots
• 1 cup dry red wine
• 2 sprigs fresh thyme
• 2, smashed garlic cloves
• 1/2 cup beef broth

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 12 oz ribeye steak and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Let rest at room temperature for 15 minutes.
2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Place steak in skillet and sear for 4 minutes without moving until a golden crust forms. Flip steak and add 2 tbsp unsalted butter. Spoon melted butter over steak as it cooks for another 3-4 minutes until internal temperature reads 130°F for medium-rare. Remove steak and let rest.
3. Step 3: In the same skillet, reduce heat to medium and add 4 halved shallots, cut side down. Sauté for 2 minutes until edges are golden.
4. Step 4: Add 1 cup dry red wine, 1/2 cup beef broth, 2 smashed garlic cloves, and 2 sprigs fresh thyme to the pan. Bring to a simmer and braise shallots gently for 15 minutes until tender and liquid reduces to a syrupy consistency.
5. Step 5: Discard garlic and thyme sprigs. Plate the rested ribeye and spoon the red wine braised shallots alongside, drizzling any remaining sauce over the steak.