RIBEYE STEAKS WITH RED WINE SAUCE
Thick cut ribeye steaks served with a simple red wine reduction sauce. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef.
Provided by Jessica Gavin
Categories Entree
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 909 kcal, Carbohydrate 6 g, Protein 42 g, Fat 68 g, SaturatedFat 32 g, Cholesterol 30 mg, Sodium 380 mg, Sugar 2 g, ServingSize 1 serving
RIB-EYE STEAKS IN RED-WINE SAUCE
Provided by Lillian Chou
Categories Sauté Quick & Easy Dinner Steak Red Wine Fall Winter Gourmet Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 8
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.
RED WINE MARINATED RIBEYE STEAK
I made this marinade to get rid of a partial bottle of wine and some fresh herbs that needed using. It turned out to be the best steak I've ever made. Cooking time is marinating time.
Provided by under12parsecs
Categories Steak
Time 8h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together all ingredients but the steak. Pour into a large ziplock bag. Add steaks and smoosh them around to coat. Allow the steak to marinate in the fridge for several hours. Mine went about 8, but I think you could do overnight.
- Allow steak to come back to room temperature so the meat cooks evenly. Grill on a charcoal grill to your desired doneness.
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
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