Cast Iron–Finished Beef Eye-of-Rib with Velvety Wine Reduction

Restaurant-Style Ribeye Roast with Red Wine Pan Sauce

This Cast Iron–Finished Beef Eye-of-Rib with Velvety Wine Reduction is a show-stopping main dish perfect for holidays, dinner parties, or anytime you want a steakhouse-quality meal at home. A beautifully seared and oven-finished ribeye roast is paired with a silky red wine reduction that’s rich, glossy, and full of flavor.

If you love juicy beef, crisp crust, and elegant sauces, this recipe is for you.

🥩 Why You’ll Love This Beef Eye-of-Rib Recipe

✔️ Steakhouse-quality at home
✔️ Crispy cast iron crust + tender center
✔️ Elegant wine reduction sauce
✔️ Perfect for special occasions
✔️ Surprisingly simple to make

🛒 Ingredients

For the Beef:

• 3–4 lb beef eye-of-rib (ribeye roast)

• 2 tbsp olive oil

• 1½ tsp kosher salt

• 1 tsp freshly cracked black pepper

• 1 tsp garlic powder

• 1 tsp fresh rosemary, chopped

• 1 tbsp butter

For the Velvety Wine Reduction:

• 1 cup dry red wine (Cabernet Sauvignon or Merlot)

• 1 cup beef broth

• 1 small shallot, minced

• 1 tbsp butter

• 1 tsp fresh thyme leaves

👨‍🍳 How to Make Cast Iron–Finished Beef Eye-of-Rib

Step 1: Bring Beef to Room Temp

Remove the beef from the fridge 45 minutes before cooking.
Pat dry and rub with olive oil, salt, pepper, garlic powder, and rosemary.

Step 2: Sear in Cast Iron

Preheat oven to 400°F (205°C).
Heat a large cast iron skillet over high heat until very hot.

Sear beef on all sides (about 2 minutes per side) until deeply browned.
Add butter and spoon it over the beef.

Step 3: Finish in the Oven

Transfer skillet to oven.
Roast until internal temp reaches:

• 125°F for medium-rare
• 135°F for medium

(About 18–25 minutes depending on size.)

Remove and tent with foil. Rest 15 minutes.

🍷 How to Make the Velvety Wine Reduction

While beef rests:

1. Place skillet back on stovetop over medium heat

2. Add shallots and sauté 1 minute

3. Pour in red wine and beef broth

4. Simmer until reduced by half (10–12 minutes)

5. Whisk in butter and thyme

Sauce should be glossy and rich.

🧂 Tips for the Best Ribeye Roast

• Use a meat thermometer

• Let beef rest before slicing

• Slice against the grain

• Finish with flaky sea salt

📦 Storage & Reheating

• Fridge: Up to 4 days

• Reheat gently in oven at 300°F

• Wine sauce reheats well on stovetop

⭐ Final Thoughts

This Cast Iron–Finished Beef Eye-of-Rib with Velvety Wine Reduction is bold, juicy, and elegant—perfect for impressing guests without stress. It’s everything you love about a steakhouse dinner, made right in your own kitchen.