Seared Ribeye Steak With Red Wine Pan Gravy

Ingredients

• 3 lbs. Thick cut Ribeye steak
• 1 tbsp Olive Oil
• 1 tbsp Butter unsalted
• 1 c. Onion chopped
• ½ c. Red cooking wine
• 2 Cloves garlic minced
• 1 c. Bone broth
• ¼ c. Heavy whipping cream
• Salt and pepper to taste

How to Make Seared Ribeye Steak With Red Wine Pan Gravy

• Heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat in a large skillet.
• Apply salt and pepper to taste to both sides of your ribeye steaks.
• Once the skillet is hot, place the steak into it and cook for 6-8 minutes on each side. Do not move the steak around. Let it sit on each side for the allotted time to ensure a great sear. Be sure to sear the sides all of the way around the edge of the steak as well to render the fat found there.
• Remove the steak from the skillet and place it on a cutting board or cooling rake to rest.
• While the steak is resting, add the chopped onion to the pan juices. Cook for 2-3 minutes until the onions begin to soften and brown.
• Add 2 cloves of minced garlic to the pan and stir, cooking for an additional minute.
• Pour in ½ cup of red cooking wine, and scrape the bottom of the pan to deglaze it. Cook the wine down until it is reduced by at least half
• Mix in 1 cup of bone broth. Continue to cook it down until it begins to thicken.
• Add in ¼ cup of heavy whipping cream. Stir and cook the pan gravy down until it has reached your desired consistency.
• Slice the ribeye steak, and plate it served with a bed of greens and smothered in the red wine pan gravy.