Ingredients:

1 bone-in ribeye steak (about 1.5 inches thick), Salt and pepper, 2 tbsp olive oil, 1 cup red wine, 1 small shallot, minced Fresh herbs (thyme, rosemary), 1 cup broccolini, Mixed roasted vegetables (carrots, potatoes, bell peppers)

Instructions:

1. Prepare the Steak: Take the steak out of the fridge 30 minutes before cooking. Season with salt and pepper
2. Sear the Steak: Heat olive oil in a cast-iron skillet over high heat. Sear the steak for about 4-5 minutes on each side until a crust forms.
3. Make the Red Wine Reduction: Remove the steak and let it rest. In the same skillet, add minced shallots and sauté for 2 minutes. Add red wine and herbs, simmer until reduced by half.
4. Cook the Vegetables: Sauté broccolini until tender. Roast mixed vegetables in the oven at 400°F (200°C) for 25 minutes.
5. Serve: Slice the steak and serve with the vegetables and red wine reduction.