Ribeye Steak, Red Wine Rosemary Au Jus

 Ribeye Steak, Red Wine Rosemary Au Jus, Stir Fried Green Beans, Smoked Gouda Roasted Baby Yukon Potatoes

Amy’s favorite meal is steak and I usually prepare it at least once a month per her request. The sides vary, the cut of steak may vary but the Rosemary is a must. Doesn’t that look tasty? The preparation is simple and it’s the perfect dinner for that special someone in your life!


Ribeye Steak in Red Wine Rosemary Au Jus



2  Local, grass fed Ribeye steaks

1 teaspoon Celtic Gray Salt

1 teaspoon of fresh cracked black pepper

1 teaspoon Grape Seed Oil

1 oven safe skillet, such as cast iron

1 cup good red wine

2 teaspoons fresh chopped Rosemary

1 teaspoon fresh Butter


Take your steaks out of the fridge 30 minutes to an hour before you intend to cook them to allow the steaks to reach room temperature. Preheat the oven to 350 degrees. On high heat, preheat a large oven safe skillet until it is extremely hot. The high heat of the pan will determine the sear on your steaks and you definitely want a good sear. After the steaks have reached room temperature, coat them evenly on both sides with the oil. Then sprinkle the steaks with the Gray Salt and pepper. Gently massage the seasoning into the steaks. Wash hands. Once your skillet is literally smoking hot, place your steaks on the skillet and sear them about 4 minutes per side. Once the steaks are seared, transfer the skillet from the burner to the oven. Continue to cook the steaks in the oven about 8 minutes until an instant read thermometer reads 120 degrees for medium rare. Remove the steaks from the oven and transfer them onto a platter. Cover the steaks with a lint free cloth and allow the steaks to rest for at least 10 minutes. If you cut into the steaks immediately out of the oven you will loose all their juices! While the steaks rest, heat the same skillet you cooked the steaks in over medium heat (it should still be plenty hot from the oven) and add the one cup of wine to deglaze the pan (you want to loosen all those little steak bits). To the wine add the chopped fresh Rosemary and butter. Simmer until Rosemary is fragrant and the wine is slightly reduced 5-10 minutes. Drizzle the Rosemary Au Jus over the steaks and serve immediately.

Various Sides:

1. Oven Baked Sweet Potato Fries & Brussels Sprout Kebobs

2. Spinach Tomato Ragout and Roasted Garlic Smashed Red Potatoes

3. Scalloped Tri-Colored Potatoes (Yukon, Blue, & Red) and Spinach Sauteed in Galic

4 Comments Add yours

  1. Reblogged this on Once Upon a Spice and commented:
    Seared Oven Fried & Fabulous!

    Liked by 1 person

    1. Tiffany says:

      Awesome, thank you! 😊

      Liked by 1 person

      1. You’re so welcome, Tiffany! Such a wonderful recipe!

        Liked by 1 person

      2. Tiffany says:


        Liked by 1 person

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