Pan-Fried Rib Eye Steaks

"We really enjoyed these steaks. They are a great way to use garden oregano, and the sauce is delicious over steaks and drizzled over baked potatoes. Recipe source: Bon Appetit (December 2005)"
photo by lazyme photo by lazyme
photo by lazyme
Ready In:




  • In a small cup or bowl mix oregano, cumin and paprika together.
  • Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.
  • Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium). Transfer steaks to a platter and keep warm.
  • In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired.
  • Pour sauce over steaks.

Questions & Replies

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  1. Amazing flavors that hit all the right notes! I am definitely adding this recipe to my collection and will use it next time I entertain. It will be fun to find the perfect wine pairing. Thanks!
  2. Outstanding.. Juicy and full of flavor ..Make sure you make enough sauce... I didn't have the sherry vinegar so I used a little wine
  3. Great pan-seared steak! The sauce is phenomenal! I really wondered about it, but it turned out soooo good! My steak was an inch thick, and I needed to reduce the cooking time in order to keep a bit of pink inside. Definitely 5 star worthy, and a recipe I'll make often. Thanks for sharing! Made for Rookie tag game.
  4. Great steak! I cooked mine to a nice medium rare and it was juicy and tender. I cut the recipe back to one serving but forgot to cut back on the beef broth, so my sauce came out rather thin, lol. My fault - not the recipe. The flavor will still there tho. Thanks ellie for a nice dinner. Made for Chef Alphabet Soup Tag.
  5. This recipe is excellent! I threw red-wine vinegar in rather than the sherry wine vinegar and it really gave the sauce an amazing heartiness. And I recommend doubling the sauce recipe--it's that good. I'll definately make this again. WOW!


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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