Cast Iron Ribeye Steak with Red Wine Reduction (Easy Steakhouse Recipe)
If you’re craving a restaurant-quality ribeye steak at home, this Cast Iron Ribeye Steak with Red Wine Reduction is the recipe you need. Perfectly seared in a hot cast iron skillet, the steak develops a deep, flavorful crust while staying tender and juicy inside. Finished with a rich red wine reduction sauce, this dish feels elegant, indulgent, and surprisingly easy to make.
This recipe is ideal for a cozy date night at home, special occasions, or anytime you want to elevate a simple cut of beef into something truly impressive—without complicated techniques or expensive equipment.
Why You’ll Love This Cast Iron Ribeye Steak
Steakhouse results at home – A crisp, golden-brown crust with a juicy center.
Simple ingredients – Just quality beef and a few pantry staples.
One-pan recipe – Steak and sauce are made in the same cast iron skillet.
Quick but impressive – Ready in under an hour.
Foolproof method – Once you try this technique, you’ll never cook steak another way.
Ribeye Steak
Thick-cut ribeye steak (eye-of-rib), well marbled
Olive oil
Unsalted butter
Salt and freshly ground black pepper
Red Wine Reduction Sauce
Yellow onion, finely diced
Garlic, minced
Red cooking wine
Beef stock or bone broth
Heavy whipping cream
How to Make Cast Iron Ribeye Steak
This dish is made in two simple stages, all in one heavy-bottomed cast iron pan.
1. Sear the Steak
Pat the ribeye completely dry, then season generously with salt and pepper. Heat olive oil and butter in a cast iron skillet over medium-high heat until shimmering. Sear the steak without moving it to create a deep, flavorful crust on each side.
2. Make the Red Wine Reduction
Remove the steak to rest. In the same pan, sauté onions and garlic in the remaining drippings. Deglaze with red wine, scraping up the browned bits from the bottom of the pan. Add beef stock and simmer, then finish with cream for a smooth, velvety sauce.
👉 Those browned bits (fond) are where the real flavor lives—don’t skip this step.
Tips, Variations & Storage
Pro Tip: Dry steak = better crust. Moisture prevents proper searing.
Substitute cuts: New York strip or flat iron steak work well.
Herb boost: Add rosemary or thyme during the last minute of searing.
Dairy-free option: Use coconut cream or cashew cream instead of heavy cream.
Storage: Refrigerate steak and sauce separately for up to 4 days.
Reheating: Reheat gently in a hot pan or low oven (250°F) to avoid drying out.
Frequently Asked Questions
How do I know the pan is hot enough?
The oil should shimmer, and the steak should sizzle loudly the moment it touches the pan.
Why should steak rest after cooking?
Resting allows juices to redistribute, keeping the meat juicy instead of dry.
Can I make the sauce without wine?
Yes. Substitute beef stock plus a splash of red wine vinegar or balsamic vinegar for acidity.
What does “deglazing the pan” mean?
It’s the process of adding liquid to loosen the flavorful browned bits stuck to the pan.
How can I check doneness without a thermometer?
Use the finger test for firmness, though a meat thermometer is always most accurate.
📖 Recipe: Cast Iron Ribeye Steak with Red Wine Reduction
Ingredients:
teak
3 lbs thick-cut ribeye steak
1 tbsp olive oil
1 tbsp unsalted butter
Salt and black pepper, to taste
Red Wine Reduction Sauce
1 cup diced yellow onion
2 cloves garlic, minced
½ cup red cooking wine
1 cup beef stock or bone broth
¼ cup heavy whipping cream
Instructions:
Heat olive oil and butter in a cast iron skillet over medium-high heat.
Season ribeye generously with salt and pepper.
Sear steak for 6–8 minutes per side until a rich crust forms. Sear edges if needed.
Remove steak and let rest.
Add onion to the pan and sauté until soft and lightly golden.
Stir in garlic and cook for 30–60 seconds.
Pour in red wine and deglaze the pan, scraping up browned bits. Simmer until reduced by half.
Add beef stock and simmer until slightly thickened.
Stir in heavy cream and reduce to desired consistency.
Slice steak and serve with the red wine reduction spooned over the top.
