Cast Iron Pan Seared Steak & Au Jus
- 3 lbs. Thick cut Ribeye steak or your choice
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 tsp garlic powder
- 1 tsp Italian Seasoning
- 1 tsp Paprika
- 1 c up Onion chopped
- ½ c. Red cooking wine
- 2 Cloves garlic minced
- 1 c. Beef broth
- ¼ c. Heavy whipping cream
- Salt and pepper to taste
Heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat in a large skillet.
Apply seasonings, salt and pepper to taste to both sides of your ribeye steaks.
Once the skillet is hot, place the steak into it and cook for 3-4 minutes on each side. NOTE* TIME MAY VARY depending the size of your steak. Use the touch method or thermometer to reach your desired temp.
Do not move the steak around. Sear the sides all of the way around the edge of the steak as well to render the fat.
Remove the steak from the skillet, wrap in foil to rest.
Add chopped onion to the pan juices. Cook for 2-3 minutes until the onions begin to soften and brown.
Add 2 cloves of minced garlic to the pan and stir, cooking for an additional minute. Add a shake of Italian Seasoning or Thyme.
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. Approximately 5 minutes of bubbling.
Mix in broth. Continue to cook it down until it begins to thicken.
Add in ¼ cup of heavy whipping cream. Stir and cook the pan gravy down until it has reached your desired consistency.
Slice the ribeye steak, and plate it served with a bed of greens and smothered in the pan gravy.