Juicy Ribeye Steaks with Mouthwatering Red Wine Sauce

Are you looking to impress your dinner guests with a show-stopping meal? Look no further than these delectable ribeye steaks served with a rich red wine reduction sauce. This recipe guarantees juicy and perfectly cooked beef, thanks to the innovative reverse sear method. And the flavorful pan sauce brings everything together in a harmonious symphony of taste. So, let’s dive right in!

Two ribeye steaks in a cast iron pan topped with butter

We all know that ribeye steaks are a delight with their stunning marbling and robust beefy flavor. And to truly enhance this cut, we’ll prepare a bold red wine reduction sauce that complements the steak beautifully. As an added bonus, the Zinfandel used in the sauce can be enjoyed while cooking and paired with the finished dish.

Ribeye steak cut into slices on a plate and served with potatoes

Let’s get started and fire up the oven and stove for this culinary adventure!

Cooking Ribeye Steaks like a Pro

  • Selection: When choosing your ribeye steaks, aim for USDA prime if your budget allows, as it offers the most abundant marbling. However, USDA choice is still a great option with a pleasant taste.

  • Thickness: Opt for ribeye steaks that are at least 1 ½ to 2 inches thick for the best cooking results using the reverse searing method. This ensures the perfect doneness in the center without overcooking.

  • Cooking: While the traditional pan-frying technique is commonly used, we highly recommend trying the reverse searing method for high-quality steaks. It guarantees optimal results and locks in the meat’s natural juices.

  • Temperature: Use a digital meat thermometer to achieve the desired doneness. For a medium-rare steak, target an internal temperature of 90 to 95ºF (32 to 35ºC) after baking, and 120 to 125ºF (49 to 52ºC) after searing. Similarly, for medium doneness, aim for 100 to 105ºF (38 to 41ºC) after baking, and 130ºF (50ºC) after searing.

  • Resting: Allow the steaks to rest for about 10 minutes after cooking. During this time, the meat temperature will increase by approximately 5 degrees due to carryover cooking, ensuring even distribution of juices throughout the steak.

Two ribeye steaks cooking in a cast iron skillet

The Perfect Red Wine Reduction Sauce

Don’t let all those flavors created in the pan go to waste! Let’s transform them into a delicious red wine reduction sauce by sautéing garlic and shallots.

Now, it’s time for the fun part! Uncork that bottle of red wine, and let’s incorporate its flavors into the sauce. For this recipe, we recommend the Terra d’Oro 2015 Zinfandel, a flagship wine crafted from hand-selected grapes in Amador County.

Pouring red wine into a pan to make a sauce

Simmer the wine down in a cast iron skillet until its incredible flavors are concentrated. You’ll taste subtle caramel notes, ripe fruits like raspberry, plum, and currants, as well as exotic spices like clove, allspice, and cinnamon, all infused into the sauce.

To further enhance the sauce, reduce it with fresh rosemary, thyme, balsamic vinegar, and some beef stock until it thickens. A touch of acidity from the vinegar brightens and intensifies the wine flavors. Just before serving, whisk in a swirl of butter for an extra touch of richness. Absolutely delightful!

Spoon pouring red wine reduction sauce over slices of ribeye steak

The Importance of Wine Selection

The Terra d’Oro 2015 Zinfandel is an intriguing choice due to the science behind its winemaking process. The handpicked grapes undergo a three-day cold soak, allowing the water to break down the cell walls of the grape solids. This results in a wine with more extracted flavors, colors, and aromas. Truly fascinating!

But the flavor journey doesn’t stop there. After gentle pressing, the wine is aged for 14 months in a combination of French, American, and Hungarian oak. This bold yet balanced red wine boasts a smooth finish with just the right level of tannins. It truly showcases the unique taste of the Amador Country region, which is definitely worth exploring.

2015 bottle of Terra d Oro Zinfandel

More Steak Recipes to Savor

If this ribeye steak with red wine sauce has left you craving more, here are a few other steak recipes to satisfy your carnivorous desires:

  • Flat Iron Steak with Chimichurri
  • Tri-Tip with Avocado Salsa
  • Individual Beef Wellingtons

Remember, for an unforgettable dining experience, visit BDK Restaurant and discover a world of exquisite flavors and culinary delights!

Now, get ready to impress your family and friends with these succulent ribeye steaks and a luscious red wine reduction sauce. Happy cooking!

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