Elevate your next dinner with a dish that's as rich in flavor as it is in sophistication. Our Pan-Seared Ribeye with Cabernet Jus is the ultimate way to enjoy a juicy, perfectly cooked steak paired with a luscious red wine sauce. The secret?
Clif Family's Somm Seasoning for Red Wines, which adds a depth of flavor that complements the ribeye beautifully. Whether you're cooking for a special occasion or just want to treat yourself to something extraordinary, this recipe is sure to impress.
Pan-Seared Ribeye with Red Wine Somm Seasoning and Cabernet Jus
Recipe by the Clif Family Culinary Team
INGREDIENTS:
1.5”-2” thick cut ribeye, bone-in or boneless
High-temp cooking oil (grapeseed, canola, peanut, avocado)
4 cloves garlic
¼ stick butter
2 sprigs fresh thyme
1 sprig fresh rosemary
Clif Family Somm Seasoning for Red Wines
Flake sea salt for finishing
Cabernet Jus
2 cups
Clif Family Cabernet Sauvignon, your choice
1 qt beef stock
1 tsp fresh cracked black pepper
2 cloves garlic, smashed
1 sprig of thyme
1 bay leaf
1 piece sheet gelatin (bloomed in ice water)
Salt to taste
2 Tbsp butter
DIRECTIONS:
Pat the steak dry with a paper towel and season heavily with
Clif Family Somm Seasoning for Red Wines and let sit for 30 minutes to 1 hour at room temperature. Blot dry one more time before cooking.
Preheat oven to 275 degrees F.
Preheat a cast iron pan until nearly smoking, drizzle a small amount of cooking oil into the pan. Carefully place steak in the skillet away from your body to avoid splattering.
Using tongs, slowly move the steak in a circular motion around the pan to avoid scorching. Check for a golden-brown crust (2-4 minutes) and flip when ready. Once flipped, repeat the process on the opposite side. Once a crust has formed on the bottom, turn off the burner and move the steak to the front of the pan away from the handle. Add butter, garlic, thyme and rosemary to the pan. Tilt at about a 30-degree angle and using a tablespoon or serving spoon, carefully baste the foaming butter over the steak. Continue this for about 30 seconds. Transfer to a sheet pan and rest for 5 minutes.
Transfer steak to a 275-degree oven for 10-15 minutes for a medium-rare doneness. Use a digital probe thermometer to verify doneness (125F-130F for medium rare). While the steak is baking, prepare the Cabernet Jus. Remove from oven and rest another 5 minutes at room temperature before slicing.
In a 2 qt sauce pot, add Cabernet Sauvignon. Bring to a boil and let reduce by half. Add beef stock and return the pot to a boil. Reduce heat to simmer. Add smashed garlic, thyme, bay leaf and gelatin. Continue to simmer until reduced by 2/3’s. Remove from heat and whisk in butter to emulsify. Adjust seasoning and remove the solids by straining through a fine mesh sieve or cheesecloth.
Slice the steak, drizzle with Cabernet Jus and sprinkle with some flakey sea salt over top.
SUGGESTED WINE PAIRINGS:
Clif Family Kit's Killer Cab Clif Family Croquet Vineyard Cabernet Sauvignon
