The Best Rib Eye Steak – Delicious Red Wine (Reduction) Butter Sauce

It’s valentines day and guess what, we couldn’t find anyone to babysit our kids ūüôĀ

My parents are still overseas and my in laws…well, they’ve been bombing our whatsapp¬†group chat since 4am this morning, sending us a new photo literally every hour, showing off their so called “beautiful sunrise” and sceneries from the balcony of their New Zealand cruise trip.

And expecting a comment back for each one too!!

I mean come on, we’re NOT that old to crave….scenery!

Plus,¬†I’m running out of words to text back.

Trust me, I’ve already used:

  • Wow!
  • Spectacular!
  • That’s a beautiful shot!
  • OMG!
  • Wish I was there…
  • Did you just see God?

You get the point and if I receive just one more photo, I swear…

I’ll send them this:

Don't fall

Then turn off my whatsapp notification and get on with my life.

So yes,¬†we’re gonna be stuck at home tonight to¬†celebrate our valentine’s day…with the kids. What could have been a wonderful romantic evening is turning out to be just another family night.

Sound like I’m¬†complaining huh? (I am…actually!).

Plus, I don’t really feel like cooking today so I just thought about doing something simple and suits the occasion. Maybe a beef steak with red wine reduction sauce is nice.

Now before I go ahead, I just wanted to say that I don’t have much time to write this post today. I’ve already got the flowers, red wine and a little gift (woman, right?), but I still haven’t got the steak yet.

Yes, I like to buy my meats as fresh as possible and I think it’s time for me to pay my butcher a visit.

So I’ll just stop here, get out and do some quick shopping with my family. Then I’ll be back to finish off this post in real time (well…sort of).

Now don’t worry, I already thought out the recipe so this shouldn’t take long.

Ok ok…i’m back.

Dammit! That guy reminds me of my father-in-law. What a true….gentleman!¬†ūüė°

Anyway, so I just came back from my butcher and bought a kilo of rib eye steak. Now in case you don’t know much about meat or beef, the rib eye is one of the most delicious cut in the world, bar none!

You don’t have to take my word for it, just try it for yourself when you have a chance.

A simple salt and pepper sear is already enough to bring out the flavor¬†of this beautiful meat. And If you decide to add in a red wine sauce or jus for the steak, like what I’m about to show you.

Oh man, I think you’ll want to kiss me!

And a beef steak is never complete unless you compliment it with some side veggies. Since potato mash is getting a little boring, so I think I’ll just add in a few sauteed potatoes and asparagus instead. Combine those with my red wine glaze and¬†that should be enough to make the whole dish¬†lovely and elegant. Perfect for valentine’s day!

Okay, let’s not waste time and get to work shall we?

Rib Eye Steak With Red Wine (Reduction) Butter Sauce

Prep Time: 10 minutes

Cook Time: 55 minutes

Category: Beef, Dinner, Main Course

Rib Eye Steak With Red Wine Sauce

Easy recipe on how to cook a pan fry seared rib eye using a stove top oven. The perfect Valentine's Day dinner ideas with a simple way to make red wine jus.

Ingredients

    Red Wine Butter Sauce
  • Celery - 1 Stalk (cut into 1 inch)
  • Carrot - 1 qty (cut into 1 inch)
  • Onion - 1/4 (thick sliced)
  • Garlic - 3 gloves (sliced)
  • Bay Leaf - 2 leaves
  • Star Anise - 1 qty
  • Butter - 20g
  • Dry Red Wine - 2 cups
  • Beef Stock - 2 cup
  • Extra Virgin Olive Oil - 1 tbsp
    Steak & Sides
  • Rip Eye Steak - 2 qty (500g each)
  • Potatoes - 1 qty
  • Asparagus - 6 qty
    Other
  • Salt & Pepper
  • Extra Virgin Olive Oil - 1 tbsp (to saute potatoes & asparagus)

Instructions

    To Prepare The Red Wine Sauce / jus
  1. Heat sauce pan on medium heat and add

    - Olive oil (1 tbsp)
    - Garlic (3 gloves - sliced)
    - Onion (1/4 - thick sliced)

    Saute or stir fry for 2 mins.

  2. Turn to medium high heat and add in the

    - Carrot (1 qty - cut into 1 inch)
    - Celery (1 stalk - cut into 1 inch)

    Saute or stir fry for another 3 min.

  3. Next, pour in red wine (2 cups) and beef stock (2 cup)

    Then add bay leaf (2 leaves) and star anise (1 qty)

    Turn to high heat and allow the sauce to reduce down for 15 mins.

  4. Turn off heat, add butter (20g) and stir until melted. Strain sauce into a bowl and use a spoon to push out any remaining liquid. Cover with foil and set aside.

    To Prepare Sides - Sauteed Potatoes & Asparagus
  1. Peel and cut potato (1 qty) into slices (about 1cm width) and add to a pot of salted boiling water and let boil for 3 mins.

  2. Pour potatoes into strainer and leave aside to let it steam dry.

  3. Wash asparagus and set aside.

    To Prepare & Cook The Rib Eyes
  1. Preheat oven at 210c

  2. Make sure the rib eye steaks are at room temperature. Drizzle or brush some olive oil onto both sides of steaks.

  3. Salt and pepper (generous amount) onto both sides and rub in the seasoning with your fingers. Don't be shy!

  4. Place a large oven safe skillet or pan onto the stove and turn to high heat.

  5. Once pan is nice and hot, Turn to medium high heat. Place both steaks onto the hot pan and let it pan fry and sear both side for 5 mins. then 1-2 mins on the edges. Do the same for both steaks.

  6. Once all steaks are seared properly, place pan into oven for 10 mins at 210c.

  7. After 10 mins, remove pan from oven (don't wash just yet!) and divide steaks onto 2 separate serving plates. Cover with foil and let rest for at least 10 mins.

    Now Let's Finish Cooking The Sides & Plate Up.
  1. Place the same pan onto stove top and turn to medium high heat

  2. Add olive oil (1 tbsp) into pan. Add prepared potatoes and saute one side for 3 mins. Add salt and pepper (to taste), then saute the other side for 2 mins or until golden brown. Remove potatoes from hot pan and divide between each serving plate that's resting the steaks.

  3. Add prepared asparagus into the same pan. Stir fry for 1 min, then sprinkle salt and pepper (to taste) and stir fry for another 1 min. Divide between each serving plates.

  4. Divide and pour red wine reduction sauce onto the side of each plate. Let it run under the rib eye steak and soak into the resting meat juice (They are the best!), Your valentine's day dinner is now ready to serve.

Notes

Cooking times may vary - Our Rib Rye Steaks Were HUGE!

Yes, we were in a flesh eating mode that day and decided to go all in with the meat. Each steak weighed 500g so it was thick and chunky! So depending on the size you're having with your partner, you may only need to sear for 2-4 minutes each side. Same goes for the oven, thinner steak may only require 6-8 mins, Adjust accordingly and don't blame us for overcooked steaks, we hate it too!

And just in case you're wondering...NO, we didn't finish our plates.

Can I skip the butter in the red wine jus?

Of course, but you won't get that glossy glaze or shine in the sauce. Plus, we all know butter makes everything taste better, right? Yes, I really should have added some butter while pan frying the steaks, but like yourself, I was being cautious...

What if I don't have an over safe pan?

You'll be fine, it just means more work and washing. After you seared the steaks, simply place them onto a baking tray or something similar, and into the oven.

But seriously, unless you don't plan to cook anymore, you really should get yourself a good size oven safe pan or skillet. It's just so much more convenient.

Here's 2 really good skillets: Stainless steel 12 inch and a Cast iron 12.5 inch.

https://www.ilovemytongue.com/rib-eye-steak-with-red-wine-sauce/

So that’s it for this rib eye steak recipe.

Trust me, it’s a beautiful plate to put out for your partner on valentine’s day dinner.

And one of the benefits of cooking a steak is that there are so many sauce¬†and gravy combinations you can use. You don’t necessarily have to do a red wine butter sauce like I did (or a red wine jus as some likes to call it).

Just use your creativity or¬†think about¬†some of the mouth watering sauces that you’ve tasted in some steak houses or restaurants. I’ve actually done a blue cheese cream sauce before with a sirloin steak,¬†all thanks to a French restaurant that we’ve been to.

In this case, I only did it because.

  1. It was easy to make.
  2. It looked exquisite.
  3. It really does taste good.
  4. Most importantly, it wasn’t for kids!

(Yes, I lied and said¬†it had alcohol…but was I really lying?)

So what did I feed my kids?

You’re probably gonna hate me for saying it, but I bought them a McDonalds meal each, along with a 20 pack mcnuggets to share. Not only that, I gave them a leave pass to eat maccas in their own room while watching their favorite animations.

It’s valentine’s day after all, so we want to be left alone…

 

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