Rib Eye Steak With Polenta Red Wine Sauce Recipes

RIBEYE STEAKS WITH RED WINE SAUCE

Steps:

• Line a sheet pan with foil and place a wire rack on top, set aside.
• Adjust oven rack to the center position and preheat to 275ºF (135ºC). Place a large 12-inch cast iron skillet in the oven to warm.
• Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Generously season the meat with salt and ground black pepper on both sides.
• Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness.
• Remove the steaks from the oven and set aside.
• Remove the cast iron pan from the oven and transfer to the stovetop.
• Heat pan over high heat and add the oil.
• Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
• Sear the first side until a deep brown crust is formed, about 2 minutes.
• Carefully flip the steaks over and sear about 1 ½ to 2 minutes.
• Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.
• Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.
• Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.
• For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium.
• Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute.
• Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat.
• Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes.
• Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes.
• Remove rosemary and thyme, discard.
• Turn off heat and whisk in 1 tablespoon of butter.
• Taste the red wine sauce and season with more salt and pepper as desired.
• Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving.

RIB EYE STEAK WITH POLENTA & RED WINE SAUCE

Steps:

• WINE SAUCE: Melt butter in large saucepan over medium heat. Add onion and next 5 ingredients and saute until brown about 12 mins. Add wine and boil until reduced to glaze about 7 mins. Add broths and tomato paste, boil until reduced to about a cup stirring occasionally about 28 mins. Season with salt and pepper. Can me made 2 days ahead. Cover and chill. FOR ONIONS: Melt butter in small skillet over medium-high heat. Ass onions and saute until brown. Add broth and sugar. Boil until onions are tender and broth is reduced to a glaze, stir occasionally about 4 mins. Stir in vinegar, season with salt and pepper. CAN BE MADE 2 Days ahead. Cover and Chill. STEAKS: Brush steaks with olive oil and thryme, salt, and pepper, Grill about 6 mins per side for medium rare. Divide prepared polenta on 4 plates, place 1 steak on each plate, drizzle some warmed sauce over steaks, garnish with warmed onions and serve passing extra sauce separately.

RIB-EYE STEAKS IN RED-WINE SAUCE

Steps:

• Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
• Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
• Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

RIB-EYE STEAK WITH RED WINE & PASTRAMI SAUCE

Steps:

• Season the steaks with salt. Heat the oil in a frying pan large enough to fit both steaks, then add half the butter and once melted and foaming, add the garlic and thyme. Carefully put the steak in the pan and cook for 3 mins for rare, 4 mins for medium and 6 mins for well done, flip the steak and repeat. Once cooked, add a squeeze of lemon juice to the pan and spoon the lemony butter over the steak. Transfer the steaks to a warm plate and cover.
• Pour off the fat from the pan, discard the garlic and thyme and wipe out with kitchen paper. Place the pan back on the heat, add half the remaining butter, and once melted, add the shallot and fry for 30 seconds, then add the wine and reduce to a glaze. Pour in the stock and bring up to the boil, then add the pastrami and chilli and warm through. Finally, stir in the parsley. Put the steaks on plates and spoon over the sauce, with the ketchup (see recipe below) and chips on the side.

RIB-EYE STEAK WITH ANCHOVY-RED WINE SAUCE

Steps:

• Put the wine in a small saucepan and turn the heat to high. Reduce, stirring occasionally, to about 1/2 cup. Meanwhile, start a grill.
• When the wine is reduced, turn the heat down so the reduction simmers and stir in the garlic, anchovies, and thyme. Cook, stirring occasionally, until the anchovies dissolve. When the grill is ready, cook the steaks for about 3 minutes per side for medium-rare or a little longer or shorter according to your preference.
• Beat the butter into the sauce until it is smooth, then season to taste. Slice the steaks, drizzle with the sauce, and serve.