Sangalli’s Court Street Steakhouse-Style Pan-Seared Ribeye with Red Wine Reduction

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A thick ribeye steak pan-seared to a perfect medium-rare, finished with a rich red wine and shallot reduction sauce, inspired by classic American steakhouses. This American-inspired beef recipe, ready in about 50 minutes, pairs ribeye steak, 1.5-inch thick, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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) steaks ribeye steak, 1.5-inch thick
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 2 tbsp shallots, finely chopped
• 1/2 cup dry red wine
• 2 fresh thyme sprigs

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: Remove two 10 oz ribeye steaks from the refrigerator 30 minutes before cooking; pat dry and season both sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until just smoking; add steaks and sear without moving for 4 minutes until a deep brown crust forms.
3. Step 3: Flip steaks and add 3 tbsp unsalted butter and 2 sprigs fresh thyme to the pan; baste steaks by spooning melted butter over them continuously for 3-4 minutes until internal temperature reaches 130°F for medium-rare.
4. Step 4: Remove steaks to a plate and tent loosely with foil to rest.
5. Step 5: In the same skillet, reduce heat to medium and add 2 tbsp finely chopped shallots; sauté for 1 minute until translucent.
6. Step 6: Pour in 1/2 cup dry red wine, scraping up any browned bits; simmer for 5-7 minutes until sauce reduces by half and thickens to coat the back of a spoon.
7. Step 7: Serve steaks drizzled with the red wine reduction sauce for an elegant steakhouse experience.