Cookwith

Name: French Bistro Pan-Seared Ribeye with Herb Butter and Quick Pan Sauce
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless ribeye steaks (about 12 oz each, 1.5 inches thick); 1 tbsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp high-heat neutral oil (like grapeseed or canola); 3 tbsp unsalted butter; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 4 garlic cloves, smashed; 1 small shallot, sliced; 1 tbsp Dijon mustard (for finishing sauce); 1/2 cup low-sodium beef broth (for finishing sauce); 1 tsp red wine vinegar (for finishing sauce); 1 tbsp chopped fresh parsley (for garnish)

French Bistro Pan-Seared Ribeye with Herb Butter and Quick Pan Sauce

miradugm

This steak recipe delivers a classic French-inspired bistro experience, highlighting the art of pan-searing and basting for restaurant-quality results at home. Rested and basted in herby, garlicky butter, each ribeye develops a deep brown crust and juicy, flavorful interior—perfect for a cozy dinner. A quick pan sauce, built from the fond and enriched with shallots, broth, Dijon, and a hint of vinegar, brings it all together. Serve with simple greens or crispy potatoes for an effortlessly elegant meal, no matter the weather.

Ingredients

Instructions

Pat steaks dry with paper towels. Season generously on both sides with kosher salt and black pepper. Let sit at room temperature for 20 minutes.
Heat a heavy skillet (cast iron preferred) over high heat. Add neutral oil and swirl to coat.
Add steaks to hot pan and sear without moving for 2-3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes.
Add butter, thyme, rosemary, garlic, and shallot to the pan. Tilt the pan and use a spoon to baste steaks with the melted, aromatic butter for 1-2 minutes, flipping once more for even cooking.
Check temperature: for medium-rare, remove steaks at 125°F (they will rise as they rest). Adjust cook time for desired doneness.
Transfer steaks to a cutting board and tent with foil to rest.
Pour off excess fat from pan, leaving about 1 tablespoon. Add shallots (from before) if desired, and sauté for 30 seconds. Add beef broth, scraping up browned bits. Simmer and reduce by half, about 2 minutes.
Whisk in Dijon mustard and red wine vinegar. Taste and adjust seasoning.
Slice steaks against the grain, arrange on plates, and drizzle with pan sauce. Garnish with parsley and serve immediately.