Ingredients
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3 lbs. Thick cut Ribeye steak
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1 tbsp Olive Oil
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1 tbsp Butter unsalted
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1 c. Onion chopped
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½ c. Red cooking wine
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2 Cloves garlic minced
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1 c. Bone broth
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¼ c. Heavy whipping cream
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Salt and pepper to taste
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Instructions
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Heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat in a large skillet.
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Apply salt and pepper to taste to both sides of your ribeye steaks.
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Once the skillet is hot, place the steak into it and cook for 6-8 minutes on each side. Do not move the steak around. Let it sit on each side for the allotted time to ensure a great sear. Be sure to sear the sides all of the way around the edge of the steak as well to render the fat found there.
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Remove the steak from the skillet and place it on a cutting board or cooling rake to rest.
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While the steak is resting, add the chopped onion to the pan juices. Cook for 2-3 minutes until the onions begin to soften and brown.
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Add 2 cloves of minced garlic to the pan and stir, cooking for an additional minute.
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Pour in ½ cup of red cooking wine, and scrape the bottom of the pan to deglaze it. Cook the wine down until it is reduced by at least half
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Mix in 1 cup of bone broth. Continue to cook it down until it begins to thicken.
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Add in ¼ cup of heavy whipping cream. Stir and cook the pan gravy down until it has reached your desired consistency.
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Slice the ribeye steak, and plate it served with a bed of greens and smothered in the red wine pan gravy.
