Pan Seared Ribeye with Red Wine Cabernet Jus

A thick-cut ribeye, a hot cast iron pan and a glossy red wine sauce: this is the steak dinner we make when friends are coming over and we want to open something special. Our culinary team’s pan seared ribeye gets a deep golden crust on the stovetop, a butter-and-herb baste, and a gentle finish in the oven so it cooks evenly edge to edge. The Cabernet jus simmers while the steak cooks, so everything lands on the table together.

The secret is our Red Wine Somm Seasoning, a blend made to bring out the best in red wine pairings. Season early, let it sit, and it builds flavor right into the crust.

Serves 2 · Prep 10 min plus 30 to 60 min seasoning rest · Cook about 1 hr (mostly jus simmering) · Recipe by the Clif Family Culinary Team

For the ribeye

• 1 ribeye steak, 1.5 to 2 inches thick, bone-in or boneless
• High-heat cooking oil (grapeseed, canola, peanut or avocado)
• 4 cloves garlic
• ¼ stick butter
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• Clif Family Red Wine Somm Seasoning
• Flaky sea salt, for finishing

For the Cabernet jus

• 2 cups Clif Family Cabernet Sauvignon, like the 2022 Kit’s Killer Cab
• 1 quart beef stock
• 1 tsp fresh cracked black pepper
• 2 cloves garlic, smashed
• 1 sprig thyme
• 1 bay leaf
• 1 sheet gelatin, bloomed in ice water
• 2 Tbsp butter
• Salt to taste

1. Season ahead. Pat the steak dry with a paper towel and season generously with Red Wine Somm Seasoning. Let it sit at room temperature for 30 minutes to 1 hour, then blot dry once more.
2. Heat the oven and pan. Preheat the oven to 275°F. Heat a cast iron skillet until it’s nearly smoking, then add a small drizzle of oil.
3. Sear the first side. Lay the steak in the pan away from your body to avoid splatter. Using tongs, slowly move it in a circle around the pan so it doesn’t scorch. Flip once a golden-brown crust forms, 2 to 4 minutes.
4. Sear the second side. Repeat until the bottom is crusted, then turn off the burner and slide the steak to the front of the pan, away from the handle.
5. Baste with butter and herbs. Add the butter, garlic, thyme and rosemary. Tilt the pan to about 30 degrees and spoon the foaming butter over the steak for about 30 seconds.
6. Rest, then finish in the oven. Move the steak to a sheet pan and rest 5 minutes. Roast at 275°F for 10 to 15 minutes, until a probe thermometer reads 125°F to 130°F for medium-rare.
7. Rest and slice. Rest another 5 minutes at room temperature, then slice against the grain.

Start the jus while the steak seasons or bakes.

1. In a 2-quart saucepan, bring the Cabernet Sauvignon to a boil and reduce by half.
2. Add the beef stock and return to a boil, then lower to a simmer.
3. Add the black pepper, smashed garlic, thyme, bay leaf and bloomed gelatin. Simmer until reduced by two-thirds.
4. Remove from the heat and whisk in the butter to emulsify. Adjust the seasoning with salt.
5. Strain through a fine-mesh sieve or cheesecloth.

To serve: Slice the steak, spoon the Cabernet jus over the top and finish with a sprinkle of flaky sea salt.

Ribeye’s marbling calls for a structured red, and Cabernet Sauvignon is the classic match: its tannins cut through the richness while its dark fruit stands up to the char. Since the jus is made with Cabernet, pouring the same wine ties the plate and the glass together.

• 2022 Kit’s Killer Cab: fruit-forward Napa Cabernet with blueberry, blackberry, cocoa and cedar, and soft tannins. The one we use in the jus.
• 2019 Croquet Vineyard Cabernet Sauvignon: our pick for a special-occasion dinner.

For more ideas, see the best dishes for Cabernet Sauvignon.

Looking for an appetizer to start the night? Try our Blue Cheese Skirt Steak Roll Ups, or learn more about cooking with our Somm Seasonings.