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Ribeye Steak Saute with
Red Wine Pan Sauce


If you’ve had a rough day and need to pamper yourself with some beef and a glass of hearty red wine, this is the recipe to try!

Recipe from:

 2 boneless ribeye steaks, 3/4 to 1 inch thick (About 2 pounds of beef)
 2 tsp kosher salt (1 tsp per steak)
1 tsp fresh ground black pepper (1/2 tsp per steak)
 1 tsp vegetable oil

Sauce Ingredients:

 1 small shallot, minced
 1 cup of chicken stock (preferably homemade, or substitute water)
 1/2 cup red wine (Cote du Rhone is traditional, any inexpensive red blend works well)
 1 tbsp unsalted butter (Or herb butter, like I had in the freezer)
  salt and pepper to taste


  New York Strips or Sirloin: Use the same instructions. Aim for 1 1/2 to 2 pounds of meat; any more than that and you will be crowding the pan.
 Herbs: Add a sprig or two of fresh thyme, rosemary or tarragon with the wine and stock to give a hint of herbal flavor to the sauce.
  Italian style: Use a minced garlic clove instead of the shallot, use a hearty Italian red wine, and substitute a tablespoon of olive oil for the butter.


1. Prepare the Sauce Ingredients: Mince the shallot, measure the chicken stock and red wine into a measuring cup, and measure out the butter. Let these ingredients rest at room temperature until it is time to make the sauce.

2. Prepare the Steaks: Sprinkle the salt and pepper evenly over the steaks.

3. Prepare the pan: Heat the oil in the fry pan over medium-high heat, until the oil is shimmering and just starting to show tiny wisps of smoke. Swirl the oil to get a very thin coat on the entire bottom of the pan.

4. Saute the Steaks: Place the steaks in the pan. Shake the pan to get the oil under the steaks, then let sit for 3 to 4 minutes, or until well browned. Flip the steaks, and cook the other side for another 3 to 4 minutes, or until well browned. Remove the steaks to a plate.*3 minutes for 3/4 inch thick steaks; 4 minutes for one inch thick steaks. I prefer the 1 inch/4 minutes version, because you get a better sear on the beef.

5. Make the Pan Sauce: Turn the heat down to medium, and add the minced shallot. Cook for 30 seconds to 1 minute, or until just softened, then add the wine and stock. Increase the heat to high, and scrape the bottom of the pan until all the browned bits of steak are loose in the sauce. Pour any juices from the plate with the steaks into the pan. Boil until reduced by half, about 4 minutes. Turn off the heat, and whisk in the butter. Taste the sauce, and add salt and pepper until it is well seasoned.

6. Serve: Cut each steak in half crosswise to get four servings. Serve with 1 teaspoon of sauce drizzled on top of each serving, and pass the rest of the red wine sauce at the table.

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