Ribeye Steak With Caramelized Shallots

The first time I made this, I cooked the steaks too soon, forgot to reduce the wine enough, and the shallots—well, let’s just say they were more burnt than beautifully golden. But the idea stuck with me: a rich ribeye, glossy sauce, soft caramelised shallots… It just sounded like it should be good.

So I tried again. And again. And now this dish is my secret weapon. It feels indulgent, like something you’d order at a restaurant and whisper “I could never make this at home” over a glass of wine. But trust me—you absolutely can. Let me walk you through what actually works.

THE SECRET BEHIND THIS BAKE

This works because it’s balanced. The steak is bold and juicy, the shallots are sweet and soft, and the sauce adds a sharp, savoury kick. But the trick is in the order and the heat.

• Shallots first – they need time to caramelize properly, soaking up the stock without turning to mush.
• Rest the steak – don’t skip it. That five-minute pause locks in the juices.
• Sauce in the same pan – picks up all the flavour from the chargrilled meat. Waste nothing.

INGREDIENTS + WHY THEY MATTER

• Ribeye steaks – Fat = flavour. Ribeye from the sirloin end has the perfect marbling for tender results.
• Echalion shallots – These longer, banana-shaped shallots caramelise beautifully. Standard shallots work in a pinch, but echalions hold their shape better.
• Butter and sugar – The duo behind those glossy, sweet shallots. Skip one and you lose that deep golden edge.
• Red wine – Brings depth. I once used cheap stuff, and honestly? It still worked—but go for something you’d actually drink.
• Chilli and garlic – Heat and warmth. A small kick, not fire. You can skip the chilli if needed, but I like the little spark it gives.
• Crème fraîche – Stirred in at the end, it turns the shallots into something silky and rich without being heavy.

MAKING IT YOURS (WITHOUT RUINING IT)

• No crème fraîche? Sour cream works in a pinch, just stir it in off the heat to avoid splitting.
• Gluten-free? You’re safe—this recipe is naturally gluten-free as long as your mustard and stock are.
• Vegetarian twist – Skip the steak and serve the shallots and wine sauce over roasted portobello mushrooms. Surprisingly satisfying.
• Want more heat? Use a hotter chilli or leave the seeds in.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Shallots turned to mush	Simmered too long or stirred too much	Turn gently, keep heat low, and don’t overcook
Steak was dry	Overcooked or didn’t rest	2–3 mins per side, rest at least 5 mins
Sauce tasted flat	Didn’t reduce the wine enough	Simmer until it’s syrupy and clings to a spoon

HOW TO MAKE MARY BERRY’S RIBEYE STEAK WITH CARAMELIZED SHALLOTS

1. Caramelize the shallots
   Melt butter in a non-stick pan. Add shallots cut-side down. Fry until golden (3–4 minutes each side). Sprinkle in the sugar, stir gently, then add half the hot stock. Simmer on low, covered, for 10 minutes, turning once. They should be soft but still holding together.
2. Cook the steaks
   Get your grill pan searing hot—wait at least 5 minutes. Pat steaks dry, oil lightly, season with pepper. Grill 2–3 minutes per side for rare to medium-rare. Don’t fiddle with them—let those grill lines form. Rest them under foil while you make the sauce.
3. Make the sauce
   In the same grill pan, pour in the red wine and remaining stock. Scrape up all the lovely brown bits. Add the chopped chilli and garlic. Simmer until reduced by half. Off the heat, stir in mustard and parsley.
4. Finish the shallots
   Reheat gently if needed, then stir in crème fraîche until just warmed through.
5. Serve
   Plate up three shallot halves per person with some of their sauce. Add the steak on the side (or on top if you’re feeling fancy). Spoon over the wine reduction and dig in.

TIPS FROM MY KITCHEN

• Don’t salt the steak until after cooking—salt pulls out moisture if you add it too early.
• I use a cast-iron grill pan for best char lines and flavour.
• If I’m cooking for more than two, I do the steaks in batches—don’t crowd the pan.
• Let the wine simmer properly. If it still smells sharp, it needs more time.

STORAGE + SERVING

• In the fridge: Store leftover steak and shallots for up to 2 days. I like to slice cold steak into salads with mustard dressing.
• In the freezer: You can freeze the cooked steak, but not the shallots (they go watery). Reheat the steak gently in a pan with a splash of stock or butter.

FREQUENTLY ASKED QUESTIONS

Q: Can I use a different cut of steak?
A: You can, but ribeye is best for this kind of high-heat, short cook. Sirloin works well too. Avoid fillet—it’s too lean.

Q: What wine should I use for the sauce?
A: Any dry red you’d happily drink. I’ve used Malbec, Merlot, and even a cheeky Rioja. Avoid sweet reds—they throw off the balance.

Q: Can I leave out the chilli?
A: Absolutely. The sauce will still be rich and satisfying without it.

Q: Can I make the shallots ahead of time?
A: Yes—they reheat beautifully. Just stir in the crème fraîche when serving, not before storing.

Try More Recipes:

• Mary Berry Rib-eye Steak With Green Peppercorn Sauce
• Mary Berry Fillet Steak With Peppercorn Sauce
• Mary Berry Cauliflower Steaks
• Mary Berry Miso Steak Recipe