Rib-Eyes With Red Wine Pan Sauce
- Ready In:
- 38mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 rib-eye steaks (7-8 oz. each)
- salt
- freshly ground black pepper
- 1 tablespoon olive oil
- 1⁄4 cup unsalted butter
- 2 tablespoons finely chopped shallots
- 3⁄4 cup dry red wine (Cabernet or Zinfandel)
- 1 cup beef broth or 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
directions
- Pat the steak dry with paper towels and sprinkle with salt and pepper.
- In a big skillet or saute pan over med-high heat, add the olive oil.
- Add the steaks to the hot pan and cook for 3 minutes per side for med-rare, 4 minutes for medium, and 5 minutes for well done.
- Remove from the pan to a platter and cover with foil to keep warm.
- Pour off any fat from the pan; decrease heat to medium and add 2 tablespoons of the butter.
- Add in the shallots and cook until softened but not brown, 1-2 minutes.
- Add the wine and cook for 30 seconds; add the broth, vinegar, and mustard; bring to a full rolling boil over high heat, stirring to dissolve the brown particles that cling to the pan.
- Continue to cook until the liquid is reduced by half and thickened, 3-4 minutes; remove from the heat.
- Cut the remaining 2 tablespoons butter into small pieces; toss into the pan and whisk until dissolved.
- Place the steaks on dinner plates and top each with about 3 tablespoons of the red wine sauce; serve immediately.
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