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Pan-Seared Ribeye with Rosemary Butter Sauce

Pan-Seared Ribeye with Rosemary Butter Sauce

Dinner
Prep Time
20min
Cook Time
25min
Servings
1
Calories
720
Chef's Note

The key to a perfect pan-seared steak is patience - let your skillet get properly hot before adding the steak, and resist the urge to move it around while searing. For the best flavor, choose a good quality Chardonnay that you'd enjoy drinking, as the wine's character will concentrate in the sauce. If you have leftovers, slice the steak thinly and use it cold in a salad the next day.

Tags
beef
steak
dinner
date night
high-protein
low-carb
wine sauce
ribeye
rosemary
weeknight gourmet
Ingredients

  • 1 8-10 oz steak frozen ribeye steak

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon garlic powder

  • 3 tablespoons unsalted butter

  • 2 sprigs fresh rosemary

  • 2 cloves garlic

  • 1/4 cup Chardonnay

  • 1/4 cup beef broth

  • 1/2 teaspoon Dijon mustard

  • 1 tablespoon olive oil

  • 1 small shallot

Instructions
  • 1

    Thaw the frozen ribeye steak in the refrigerator overnight. If you need to thaw it quickly, place the sealed steak in a bowl of cold water for about 30-45 minutes, changing the water every 15 minutes.

  • 2

    Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature.

  • 3

    Pat the steak dry with paper towels. This is crucial for achieving a good sear.

  • 4

    Season the steak generously on both sides with 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of garlic powder, pressing the seasonings into the meat.

  • 5

    Finely mince 1 sprig of fresh rosemary (about 1 tablespoon) and set aside. Keep the second sprig whole.

  • 6

    Mince 2 garlic cloves and finely dice 1 small shallot.

  • 7

    Heat a cast-iron skillet over high heat until it's very hot, about 5 minutes.

  • 8

    Add 1 tablespoon of olive oil to the skillet and swirl to coat.

  • 9

    Carefully place the steak in the hot skillet and sear for 3-4 minutes without moving it to develop a nice crust.

  • 10

    Flip the steak and sear the other side for 3-4 minutes for medium-rare (adjust time for desired doneness).

  • 11

    Reduce heat to medium. Add 2 tablespoons of butter, the whole rosemary sprig, and 1 minced garlic clove to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak with the rosemary-infused butter for about 1-2 minutes.

  • 12

    Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5-7 minutes.

  • 13

    While the steak rests, make the sauce in the same pan. Add the diced shallot to the pan drippings and sauté for 1 minute over medium heat.

  • 14

    Add the remaining minced garlic and cook for 30 seconds until fragrant.

  • 15

    Pour in 1/4 cup of Chardonnay to deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon.

  • 16

    Let the wine reduce by half, about 2 minutes, then add 1/4 cup of beef broth and 1/2 teaspoon of Dijon mustard.

  • 17

    Simmer for 2-3 minutes until slightly reduced, then whisk in the remaining 1 tablespoon of butter and the minced rosemary.

  • 18

    Season the sauce with salt and pepper to taste.

  • 19

    Slice the rested steak against the grain and arrange on a plate.

  • 20

    Spoon the rosemary butter sauce over the sliced steak and serve immediately.

Nutrition Information (per serving)
720
Calories
48g
Protein
6g
Carbs
55g
Fat
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