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Rib-Eyes With Red Wine Pan Sauce

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“In 'Not Your Mother's Weeknight Cooking'”

Ingredients Nutrition


  1. Pat the steak dry with paper towels and sprinkle with salt and pepper.
  2. In a big skillet or saute pan over med-high heat, add the olive oil.
  3. Add the steaks to the hot pan and cook for 3 minutes per side for med-rare, 4 minutes for medium, and 5 minutes for well done.
  4. Remove from the pan to a platter and cover with foil to keep warm.
  5. Pour off any fat from the pan; decrease heat to medium and add 2 tablespoons of the butter.
  6. Add in the shallots and cook until softened but not brown, 1-2 minutes.
  7. Add the wine and cook for 30 seconds; add the broth, vinegar, and mustard; bring to a full rolling boil over high heat, stirring to dissolve the brown particles that cling to the pan.
  8. Continue to cook until the liquid is reduced by half and thickened, 3-4 minutes; remove from the heat.
  9. Cut the remaining 2 tablespoons butter into small pieces; toss into the pan and whisk until dissolved.
  10. Place the steaks on dinner plates and top each with about 3 tablespoons of the red wine sauce; serve immediately.

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