Pan-Seared Ribeye with Red Wine Braised Shallots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tender ribeye steak pan-seared to perfection, served alongside sweet shallots slowly braised in red wine and fresh thyme. This french-inspired beef 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.

Prep: 20 min Cook: 25 min Serves 2 French cuisine 650 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Ribeye with Red Wine Braised Shallots take to make?

Total time is about 45 minutes (20 min prep + 25 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 Pan-Seared Ribeye with Red Wine Braised Shallots?

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 ribeye steak from drying out.

Can I substitute ingredients in Pan-Seared Ribeye with Red Wine Braised Shallots?

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 Pan-Seared Ribeye with Red Wine Braised Shallots 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 Pan-Seared Ribeye with Red Wine Braised Shallots?

French 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.

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