Cast Iron Ribeye with Red Wine Pan Sauce & Herb Butter

Ingredients

• •2 (1-inch thick, about 14–16 oz each) bone-in ribeye steaks
• •1½ tsp kosher salt
• •1 tsp freshly ground black pepper
• •1 tbsp neutral oil (such as avocado or canola)
• •3 tbsp unsalted butter, divided
• •4 cloves garlic, smashed and peeled
• •4 sprigs fresh thyme
• •1 sprig fresh rosemary
• •1 medium shallot, finely minced
• •½ cup dry red wine (such as Côtes du Rhône or Malbec)
• •½ cup beef stock
• •1 tsp Dijon mustard
• •1 tbsp fresh flat-leaf parsley, finely chopped
• •Flaky sea salt (such as Maldon), for finishing

Instructions

1. 1.Remove the steaks from the refrigerator 30–40 minutes before cooking and let them come to room temperature on a cutting board.
2. 2.Pat the steaks completely dry with paper towels, then season generously all over — top, bottom, and edges — with the kosher salt and black pepper.
3. 3.Heat your cast iron skillet over high heat for 2–3 minutes until it begins to smoke lightly. Add the neutral oil and swirl to coat.
4. 4.Lay the steaks in the skillet and sear undisturbed for 3–4 minutes until a deep, mahogany crust forms on the first side.
5. 5.Flip the steaks, then add 2 tablespoons of the butter, the smashed garlic cloves, thyme sprigs, and rosemary sprig to the pan.
6. 6.As the butter melts and foams, tilt the pan slightly and baste the steaks continuously with the herb butter using a large spoon for 3–4 minutes, until the internal temperature reads 125°F for medium-rare.
7. 7.Transfer the steaks to a cutting board and tent loosely with foil to rest for at least 8 minutes. Leave the garlic, thyme, and rosemary in the pan for now.
8. 8.While the steaks rest, pour off all but about 1 teaspoon of fat from the skillet, leaving the browned bits and aromatics. Reduce heat to medium.
9. 9.Remove and discard the garlic, thyme sprigs, and rosemary sprig. Add the minced shallot to the skillet and cook, stirring, for 1–2 minutes until softened.
10. 10.Pour in the red wine and scrape up all the browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 2 minutes.
11. 11.Add the beef stock and continue to simmer until the sauce is reduced by half again and lightly coats the back of a spoon, about 3–4 minutes.
12. 12.Remove the skillet from heat and whisk in the Dijon mustard and the remaining 1 tablespoon of butter until the sauce is glossy and smooth. Taste and adjust seasoning.
13. 13.Stir the chopped fresh parsley into the pan sauce.
14. 14.Slice the steaks against the grain or serve bone-in. Spoon the red wine pan sauce over and around the steaks, then finish with a pinch of flaky sea salt.