There is no such thing as too much steak unless you ask my doctor, of course. So, yes, we’ve cut WAY BACK on the red meat, but that doesn’t mean we don’t like to indulge in moderation.
A good steak, like the family pack of ribeyes on sale this week at Brookshire’s, doesn’t need much done to it. A little salt and pepper, a perfect sear and you’re good to go. However, every once in awhile while you’re indulging, it’s nice to kick it up a notch with a savory sauce that perfectly complements your meat.
This recipe is best prepared in a cast-iron skillet, in my opinion.
Ribeye Steaks in Red Wine Sauce
4 (1/2-inch thick) boneless ribeye steaks (2 lb total)
2 Tbs vegetable oil, divided
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 tsp soy sauce
3 Tbs unsalted butter, cut into 3 pieces
1 Tbs flat-leaf parsley, chopped
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; 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 (about 2 to 3 minutes). Add water, soy sauce and any meat juices from plate; boil until reduced by half, about 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.
Nutritional Information: Fat: 61 g, Carbohydrates: 1 g, Protein: 42 g, Sodium: 226 mg, Fiber: 0 g, Cholesterol: 177 mg
View this recipe to print or add items to My Shopping List.