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Sliced grilled ribeye steak topped with shallot sauce on white serving platter.
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5 from 2 votes

Grilled Ribeye Steak with Shallot Sauce

This Grilled Ribeye Steak recipe is juicy and cooked to perfection. It's topped with a savory Dijon mustard red wine butter shallot sauce.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: grilled ribeye, steak with shallot sauce, grilled steak,
Servings: 2
Calories: 645kcal


  • Grill


For The Shallot Sauce:

  • 2 shallots may substitute onion if necessary
  • 2 Tbsp. butter split
  • cup red wine
  • ½ cup beef broth or chicken broth (gluten free)
  • 2 Tbsp. Dijon mustard


  • Remove 2 1-inch thick 1 lb. steaks from the package and place them on a plate. The first step is to generously salt them. Sprinkle ½ tsp. kosher salt over the first side, flip them, and sprinkle another ½ tsp. over the second side.
  • Place the salted steaks in the fridge for a few hours before grilling.
  • Remove the steaks from the fridge 30 minutes before grilling.
  • Get the grill super hot - 450-500 degrees Fahrenheit is ideal.
  • Sprinkle ¼ tsp. pepper over the steaks, flip, and season with another ¼ tsp. pepper on the second side.
  • Place the steaks on the direct heat, cover, and grill for 3 minutes on the first side. Flip the steaks, cover, and grill for another 3 minutes.
  • Once the steaks have moved to a more indirect heat they are cooked to your desired done-ness.
    This recipe calls for 5-6 minutes on indirect heat for a medium-rare steak.
    7-8 minutes should get you to medium.
    9-10 minutes will get you medium-well.
    10-12 minutes for well done. [See notes for more detail]

For The Shallot Sauce:

  • Mince 2 shallots. (You can substitute onions if you can’t find shallots but the onions will be stronger in flavor).
  • Heat a skillet to medium and add 1 Tbsp. butter. Once the butter is melted add the minced shallots and saute for 4-5 minutes.
  • Add ⅓ cup red wine to the skillet and cook for 4-5 minutes, stirring often.
  • Add ½ cup chicken or beef broth and 2 Tbsp. Dijon mustard. Stir until combined and cook for 5 minutes.
  • Add another Tbsp. of butter and cook for another minute. The sauce should have reduced and become silky at this point.
  • To Serve: Allow steaks to rest for at least 5 minutes before cutting into them. Serve topped with desired amount of shallot sauce.


Temperature is a more effective method for properly cooking a steak.
Here Is A General Guide:
  • 130 degrees Fahrenheit for Medium-Rare
  • 140 degrees Fahrenheit for Medium
  • 150 degrees Fahrenheit for Medium-Well
  • 160+ degrees Fahrenheit for Well Done
The safe internal temperature for steak is 145 degrees Fahrenheit – Internal temperature can be measure by using a grilling thermometer.


Serving: 1cup | Calories: 645kcal | Carbohydrates: 7g | Protein: 48g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 170mg | Sodium: 1574mg | Potassium: 793mg | Fiber: 2g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 5mg