Pan Seared Steak & Au Jus

Cast Iron Pan Seared Steak & Au Jus

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.

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