Description
Grilled Ribeye Steak with Shallot Sauce is your go-to recipe for a bold, juicy steak topped with a rich, savory sauce. Perfectly seared and finished with a tangy Dijon shallot blend, this dish brings restaurant-quality flavor to your grill. Serve with sides or salad for a complete, satisfying meal.
Ingredients
Scale
2 ribeye steaks (1 lb each, 1-inch thick)
1 tsp kosher salt (½ tsp per side)
½ tsp black pepper (¼ tsp per side)
For the Shallot Sauce:
2 shallots (or 1 small onion, finely minced)
2 Tbsp butter, divided
⅓ cup red wine
½ cup beef or chicken broth
2 Tbsp Dijon mustard
Instructions
- Prep the steaks
- Remove the steaks from any packaging and pat dry with paper towels.
- Generously salt each side: sprinkle about ½ tsp kosher salt on one side, flip, then sprinkle another ½ tsp on the other side.
- Place the salted steaks uncovered in the refrigerator for a few hours (this helps dry age slightly and improves crust formation).
- Bring to room temperature
- About 30 minutes before grilling, take the steaks out of the fridge. Let them sit so they lose their chill—this promotes more even cooking.
- Preheat your grill
- Heat the grill to very hot— roughly 450 –500°F (≈232 –260°C). You want a direct high heat zone for searing, plus an indirect zone to finish cooking without charring.
- Season the steaks with pepper
- Just before grilling, sprinkle ¼ tsp fresh black pepper on the first side, then flip and add ¼ tsp to the second side.
- Grill the steaks (sear + finish)
- Place steaks directly over the hottest part of the grill (direct heat). Cover and grill for 3 minutes on the first side.
- Flip the steaks, cover again, grill 3 more minutes on the second side for a good sear on both faces.
- After searing, move steaks to a cooler part of the grill (indirect heat) to continue cooking to your desired doneness:
- Medium-rare: ~5–6 more minutes over indirect heat
- Medium: ~7–8 additional minutes
- Medium-well: ~9–10 extra minutes
- Well-done: ~10–12 minutes total on indirect heat
- Make the shallot sauce
- While the steaks rest or just before you’re ready to serve, mince the shallots finely.
- Heat a skillet over medium heat; add 1 Tbsp butter. Once melted, add the minced shallots, sauté for 4–5 minutes until softened and fragrant.
- Pour in ⅓ cup red wine, stir and cook for about 4–5 minutes, letting alcohol cook off and reducing slightly.
- Add ½ cup broth + 2 Tbsp Dijon mustard. Stir to combine and cook about 5 minutes until the sauce thickens and melds.
- Finally, stir in the remaining 1 Tbsp butter, cook another minute. The sauce should become silky and slightly reduced.
- Rest and serve
- Remove steaks from grill, place on a cutting board or platter, and let rest for at least 5 minutes to allow juices to redistribute.
- Slice or serve steaks whole, topping with the shallot sauce
Notes
Use a thermometer for doneness (130°F for medium-rare, 145°F safe minimum). Dry brining improves texture and flavor. Sauce can be made ahead.
Nutrition
- Serving Size: 1 steak + sauce
- Calories: 645 kcal
- Sugar: 2 g
- Carbohydrates: 7 g
- Protein: 48 g