Pan Seared Rib Eye Steak with Red Wine Mustard Sauce

Pan Seared Rib Eye Steak with Red Wine Mustard Sauce

Serves 2
Meal type Main Dish


  • 2 10 oz. Rib eye steak ( at room temperature)
  • Olive oil (to coat)
  • Kosher salt
  • Black pepper (freshly ground)

Red Wine-Mustard Pan Sauce

  • Red Wine-Mustard Pan Sauce
  • 2 Medium shallots (finely minced)
  • 1/2 cup Dry red wine, such as Cabernet Sauvignon
  • 1/2 cup Stock (beef, veal, or chicken)
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons unsalted butter (cut into pieces)
  • 1 teaspoon Fresh thyme leaves (minced)
  • Salt and fresh ground black pepper (to taste)


Step 1
Pat steaks dry with paper towels, and place in a shallow dish. Drizzle with oil; rub oil all over steak(s). Generously season both sides with coarse kosher salt and freshly ground black pepper, to taste (rubbing seasonings into meat with your fingers). Let stand at room temperature for 5 minutes.
Step 2
Place a 12-inch cast iron skillet on an oven rack adjusted to lower- middle position, and heat oven to 500 degrees F. When oven has reached temperature (about 15-20 minutes), remove skillet from oven Sear steak for about 2 minutes without moving. Flip with tongs and sear second side for another 2 minutes without moving, or until both sides are well browned and a nice crust has formed. Quickly remove from stove top and place back into oven, and cook until done to your preference. Cook for another 2 minutes on each each side for a medium-rare steak, or about 3-4 minutes on each side for a medium steak. Remember that meat will continue to cook from residual heat when removed from oven, so remove steaks from oven when slightly less done than you wish and remove them from the pan as well. When steaks are done to your liking, transfer to a plate.
Red Wine-Mustard Pan Sauce
Step 3
After pan-searing, remove meat from pan leaving fond (brown bits in pan leftover from cooking) and residual fat that it was cooked in. Add shallots to pan and cook over low heat, stirring frequently until shallots are translucent. Raise heat to high, add wine, stock, and bring to a boil. Using a wooden spoon or spatula, stir mixture, scraping to loosen any flavorful browned bits stuck to pan and incorporate them into sauce. Boil until liquid is reduced by half. Reduce heat to medium, add balsamic vinegar, Dijon mustard, and cook until reaching sauce consistency you desire. It should be thick enough to coat back of a regular spoon.
Step 4
Remove from heat, whisk in butter until melted and sauce is thickened, smooth, and glossy. Add fresh thyme, season with salt and pepper to taste. Spoon sauce over cooked steaks and serve immediately.