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Herb-Crusted Ribeye with Red Wine Reduction


For the Steak:

  • 2 bone-in ribeye steaks (about 1½ inches thick)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 2 shallots, finely chopped
  • 1 cup beef broth
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon unsalted butter
  • Salt and pepper, to taste


  1. Let steaks reach room temperature for 30 minutes. Season generously with salt and pepper. Mix the chopped herbs and minced garlic, then press onto both sides of the steaks to coat.
  2. Heat olive oil in a cast iron skillet over high heat. Sear the steaks for about 2-3 minutes on each side for a crust. Transfer the skillet to a preheated 400°F (200°C) oven and roast for about 10-15 minutes for medium-rare, depending on thickness.
  3. While the steaks are roasting, add the red wine and shallots to a saucepan over medium-high heat. Reduce by half, then add the beef broth and balsamic vinegar. Simmer until the sauce thickens enough to coat the back of a spoon. Whisk in the butter, season with salt and pepper, and strain.
  4. Let the steaks rest for 10 minutes after removing them from the oven. Serve with the red wine reduction drizzled over or on the side.
Herb-Crusted Ribeye with Red Wine Reduction
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