STREAMING NOW: Chuck's Day Off

Rib-Eyes With Red Wine Pan Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In 'Not Your Mother's Weeknight Cooking'”
READY IN:
38mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: