Pan-Seared Steak with 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 drafted and published.

Perfectly caramelized ribeye steaks bathed in a rich, deeply flavored wine sauce that enhances the meat's natural beefiness without overpowering it. This American-inspired beef recipe, ready in about 30 minutes, pairs ribeye steak, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 15 min Cook: 15 min Serves 2 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the steaks dry with paper towels and season both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and sear undisturbed for 3 minutes to develop a deep brown crust.
  3. Step 3: Flip the steaks and cook for 3 additional minutes for medium-rare, or until an internal thermometer reads 130°F (54°C).
  4. Step 4: Transfer the steaks to a plate and let rest for 5 minutes while preparing the sauce.
  5. Step 5: Add 1 tbsp butter and 1/2 cup red wine to the skillet, scraping up all browned bits. Simmer vigorously for 3 minutes until the liquid reduces by half.
  6. Step 6: Stir in 1/4 cup beef broth and continue simmering for 2 minutes until the sauce coats the back of a spoon and thickens slightly.
  7. Step 7: Slice the steaks against the grain and drizzle with the reduced sauce before serving.

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