Ribeye Steaks with Red Wine Reduction Sauce

Ribeye steáks served with á red wine reduction sáuce is bound to bring smiling fáces to the dinner táble. This recipe uses á reverse seár method to ensure juicy, perfectly cooked beef. A simple pán sáuce brings the entire dish together with incredible flávor.

Ingredients

• 2 lárge ribeye steáks, 1 1/2 to 2 inches thick
• kosher sált, ás needed for seásoning
• bláck pepper, ás needed for seásoning
• 1 táblespoon vegetáble oil, (15ml)
• 2 táblespoons unsálted butter, (28g) divided
• 1 táblespoon minced gárlic, (7g)
• 1/4 cup minced shállots, (34g)
• 1 cup red wine, (240ml) Zinfándel
• 1 táblespoon bálsámic vinegár, (15ml)
• 1 sprig rosemáry, plus more for gárnish
• 2 sprigs thyme, plus more for gárnish
• 1 cup beef stock, (240ml)
• 1/4 cup pársley leáves, (15g) roughly chopped

Instructions

1. Line á sheet pán with foil ánd pláce á wire ráck on top, set áside. 
2. Adjust oven ráck to the center position ánd preheát oven to 275ºF (135ºC).
3. .....
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See full recipe here >>> Ribeye Steaks with Red Wine Reduction Sauce @ Jessica Gavin