Red Wine Reduction Reverse Sear Steak

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Restaurant-quality steak with a velvety red wine reduction, cooked to medium-rare with a perfect sear. This American-inspired beef recipe, ready in about 45 minutes, pairs ribeye steaks, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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

• 4, 1 inch thick (1.5 lbs) ribeye steaks
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup red wine
• 1/4 cup beef broth
• 1 tbsp butter
• 2 cloves, minced garlic
• 1 tbsp fresh rosemary

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: Season steaks with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
2. Step 2: Sear steaks for 3 minutes per side until browned, then transfer skillet to preheated oven at 275°F.
3. Step 3: Bake for 15-20 minutes until internal temperature reaches 130°F for medium-rare.
4. Step 4: While steak cooks, combine 1/2 cup red wine, 1/4 cup beef broth, 2 minced garlic cloves, and 1 tbsp fresh rosemary in a saucepan.
5. Step 5: Bring to a simmer and cook for 8-10 minutes until reduced by half.
6. Step 6: Add 1 tbsp butter and stir until melted.
7. Step 7: Remove steak from oven, let rest for 5 minutes, then slice and serve with sauce.