Skip to content
Pan Seared Ribeye with Shallots Agrodolce

Pan Seared Ribeye with Shallots Agrodolce

From Pre-Covid Travels

Experiencing culinary delights while you travel, creates forever lasting memories. I had the pleasure of spending Valentine's Day with my wife while she was judging wines for Anivin in Paris, France this year. We treated ourselves to a private cooking session with a local chef using local market ingredients. This recipe was inspired by my recent trip, and check out my inclusion of a frying pan, Papiette (loose pocket) and tenderization process for the meat below. The Agrodolce brings a sweet and sour element by utilizing honey and vinegar.  For this longer cooked meat, we recommend a balanced Bordeaux.


  • 1 lb Ribeye, bone-in preferred. (bone-in helps the meat to cook more evenly)
  • Salt and Pepper to taste
  •  4 large Shallots, diced
  • 1 tbsp of Cider Vinegar
  • 1 tbsp of Honey
  • 1 tbsp of Butter
  • 1 tsp of Pink Pepper Corns
  1. Leave steak out on a plate for the meat to come to room temperature and preheat oven to 325°F.
  2. In a frying pan on low heat, melt the butter then add the shallots.
  3. Stir the shallots until they are well coated in the butter. Cook them slowly until they are slightly golden.
  4. Once the shallots have reached a slightly golden color, add the cider vinegar and honey stirring constantly.
  5. When these ingredients are all well incorporated, remove the pan from the heat and add in the pink peppercorns. Set Aside.
  6. Place the steak in a clean frying pan, cooking on low heat. No oil, no salt, no pepper!
  7. Cook the steak very slowly. Notice the fat starting to render from the steak. DO NOT TOUCH THE STEAK! Cook for 5-7 minutes.
  8. When the juices start to pool on the top of the steak, peek at the bottom side. If the color looks good, flip the steak with tongs and cook for another 3 minutes.
  9.  Turn off the heat. Let the meat rest for at least 5 minutes. Do not touch, cut or poke the steak!
  10. Line a Pyrex dish with a large piece of tin foil, at least twice the size of the Pyrex dish. Place the steak in the dish after it has rested, topping it with shallots.
  11. Fold the foil over pinching the sides together and all around to create a Papiette, or large loose pocket.
  12. Place the dish in the preheated oven for 5 minutes. Turn off the heat and leave the dish sitting in the oven for 3 more minutes for rare, 5 minutes for medium rare. This step is optimal for the tenderization process. Remove after the desired cook time, open the packet and let the meat rest again before serving. Season with salt and pepper.
  13. Serve the Ribeye with boiled or roasted fingerling potatoes and a nice side of greens.  The meat juices from the frying pan can be a delicious flavoring for potatoes with a touch of rosemary.
This post has been contributed by Leo Coulourides, our Culinary Specialist.
Previous article Wine and a Cashew