Pan-Seared Ribeye with Red Wine Reduction and Garlic Herb Butter

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Juicy ribeye steaks pan-seared to perfection, finished with a rich red wine reduction and topped with a melting garlic herb butter. This French-inspired beef recipe, ready in about 25 minutes, pairs ribeye steaks, 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

• 2 (10 oz each), 1-inch thick ribeye steaks
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 3, minced garlic cloves
• 4 tbsp, divided unsalted butter
• 1 tbsp, chopped fresh thyme
• 1 cup dry red wine
• 1 small, minced shallot

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Instructions

1. Step 1: Pat 2 ribeye steaks dry and season both sides evenly with 1 tsp salt and 1 tsp freshly ground black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add steaks and sear for 4 minutes without moving until a brown crust forms.
3. Step 3: Flip steaks and add 2 tbsp unsalted butter, 3 minced garlic cloves, and 1 tbsp chopped fresh thyme to the pan. Spoon melted butter over steaks while cooking for another 3-4 minutes for medium-rare.
4. Step 4: Remove steaks from skillet and tent with foil to rest.
5. Step 5: Reduce heat to medium, add 1 small minced shallot to skillet, and sauté for 1 minute until translucent.
6. Step 6: Pour in 1 cup dry red wine, scraping browned bits from the pan, and simmer until reduced by half and slightly thickened, about 5-6 minutes.
7. Step 7: Whisk in remaining 2 tbsp unsalted butter to the sauce until glossy.
8. Step 8: Serve steaks topped with garlic herb butter and spoon red wine reduction around.