Time for the Valentine’s Day main course! Rib eye steak with red wine shallot compound butter 🙌🏻.
It’s the perfect date night dinner entree. Why you ask? Lemme tell you.
It takes 20 minutes, it’s delicious, and it’s super swanky while being super easy. If you were ever in doubt about how to make a fine dining restaurant quality steak, this is the answer: butter.
I’m dead serious. We literally learned this in culinary school. If you want to take it a step further, compound butter is your best friend and it’s SO simple! A quick one is your basic garlic butter but I wanted to go the extra step for extra fanciness. Ergo, rib eye steak with red wine shallot compound butter.
Basically mince some shallot and boil it in red wine for a couple minutes. Then pulse it in a food processor with butter, herbs, salt and pepper. Roll into a log and refrigerate until ready to serve. That’s it!
Also side note. For a full Valentine’s Day inspired meal, pair this dish with some creamy scalloped potatoes, a little asparagus, a sparkling raspberry rose spritzer, and a slice of blood orange cake for dessert. Grab the rib eye steak with red wine shallot compound butter recipe below!Print
20 minute skillet steak dish with a quick and easy compound butter topping. Great way to jazz up dinner for date night and Valentine’s Day!
For the Steak
- 2 12 ounce rib eye steaks
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons red wine shallot compound butter, divided
For the Compound Butter
- 1/2 cup unsalted butter, softened to room temperature (not melted)
- 3 tablespoons fresh shallot, minced
- 1 1/2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, roughly minced
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup red wine (I used a Cabernet)
- Fresh ground black pepper, as desired
- Pinch of salt
Make the Compound Butter
- In a small pot over medium high heat, bring wine and shallots to a boil. Cook for 3-4 minutes, stirring frequently, until most of the wine has evaporated away. Remove from heat.
- In a food processor, pulse together the cooked shallot mixture with the rest of the ingredients for the compound butter until thoroughly mixed. There will still be chunks of shallot and herbs.
- Place compound butter mixture on a large piece of cling film. Using the cling film, roll the butter into a log shape and twist the ends of the film. Place in the refrigerator and chill until ready to use.
Cook the Steak
- Turn oven on high broil. Place an oven safe skillet in the oven for 10 minutes (I used a cast iron skillet).
- While the pan is heating in the oven, pat the steaks dry with a paper towel. Season evenly with salt and pepper. Drizzle with 1 tablespoon of olive oil.
- Remove the skillet from the oven, add 1 tablespoon of the olive oil and place on the stove over medium-high heat. Add steaks and sear 30 seconds to 1 minute per side until you have a nice char.
- Place skillet with steaks in the oven (still on broil). Cook steaks 1 minute per side for rare and 2 minutes per side for medium rare. Remove from heat and let rest for 4-5 minutes.
- Add two tablespoons of the compound butter to the warm skillet and let melt. Add another tablespoon to the top of each steak. Serve immediately.