Herb-Crusted Steak with Red Wine Shallot Sauce
A restaurant-quality steak encrusted with fresh herbs and served with a rich, velvety red wine sauce featuring caramelized shallots. This classic Fren...
2
French Cuisine
🟡Intermediate★★★☆☆
May 29, 2025
30 views
Ingredients
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1 cup
beef stock
high-quality or homemade
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3 tablespoons
unsalted butter
cold, cut into cubes
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3 medium
shallots
finely diced
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2 pieces
ribeye steak
1.5-inch thick, prime grade, room temperature
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1 teaspoon
black pepper
freshly ground
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2 tablespoons
olive oil
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3 cloves
garlic
finely minced
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2 tablespoons
fresh rosemary
finely chopped
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2 tablespoons
fresh thyme
leaves removed from stems
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1 cup
dry red wine
such as Cabernet Sauvignon
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2 teaspoons
kosher salt
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1 teaspoon
Dijon mustard
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Pat the ribeye steak completely dry with paper towels. Combine fresh rosemary, fresh thyme, garlic, kosher salt, and black pepper in a small bowl. Press this herb mixture firmly onto both sides of the steaks, creating an even crust.
Step 2
Heat a heavy-bottomed cast iron skillet over high heat until smoking. Add olive oil and swirl to coat. Carefully place the herb-crusted steaks in the pan, allowing them to sear undisturbed for 4-5 minutes until a golden crust forms.
Step 3
Flip the steaks and cook for another 4-5 minutes for medium-rare (internal temperature of 130°F/54°C). Transfer to a warm plate and tent loosely with foil to rest for 10 minutes.
Step 4
Reduce heat to medium and add shallots to the same pan, cooking in the steak's residual fat until soft and caramelized, about 3-4 minutes. Add dry red wine and scrape up all browned bits from the bottom of the pan.
Step 5
Simmer the wine until reduced by half, then add beef stock and Dijon mustard. Continue simmering until the sauce coats the back of a spoon, about 8-10 minutes.
Step 6
Remove pan from heat and whisk in cold unsalted butter one cube at a time, creating a glossy, emulsified sauce. Season to taste with kosher salt and black pepper.
Step 7
Slice the rested steaks against the grain and serve with the red wine shallot sauce spooned over top.
✨Chef's Tips
- ★For the perfect crust, ensure your pan is extremely hot before adding the steak - you should see wisps of smoke rising from the surface. This creates the Maillard reaction, developing complex flavors and that sought-after steakhouse sear.
- ★When making the sauce, don't rush the wine reduction process. A proper reduction concentrates flavors and ensures alcohol is fully cooked off. The sauce should coat the back of a spoon and leave a clear line when you run your finger through it.
- ★The key to a silky sauce is mounting with cold butter (monte au beurre). Never add butter to a boiling sauce - remove from heat first and whisk constantly. The sauce should be warm enough to melt the butter but not so hot that it breaks the emulsion.
- ★Rest your steak on a warm plate rather than a cold one to maintain optimal serving temperature. The herb crust will stay crisp while the meat reaches perfect doneness through residual cooking.
steakbeefred wine sauceFrench cuisinedinnerspecial occasionrestaurant style