rib-eye steaks with red wine sauce
Shallot and fresh thyme enhance the savory red wine sauce served with these thick and juicy beef steaks.
Makes
2
Prep
5
m
Cook
25
m
Ingredients
Directions
- 1 of 7 In a small saucepan, boil red wine over high heat about 7 minutes or until reduced by half; set aside.
- 2 of 7 Season both sides of steaks with salt and pepper.
- 3 of 7 Heat 1 tablespoon of the oil in medium-size skillet (not nonstick) over high heat until very hot. Add steaks and reduce heat to medium-high. Cook for about 2 to 3 minutes or until well browned on bottom.
- 4 of 7 Flip steaks and cook an additional 4 minutes for medium-rare, or until internal temperature registers 130 F on an instant-read thermometer.
- 5 of 7 Remove steaks to a cutting board; tent loosely with foil. Discard remaining fat.
- 6 of 7 Add remaining tablespoon oil to the skillet used to cook the steaks (do not clean); reduce heat to medium-low. Add shallot and cook 1 minute until softened.
- 7 of 7 Add broth and boil over high heat 5 minutes, then reduce heat to medium-low and whisk in reduced red wine and any juices from the steak platter. Whisk in butter, 1 piece at a time. Stir in thyme and pepper; serve sauce over steaks.
Nutrition Information for rib-eye steaks with red wine sauce
Servings Per Recipe: 2
Per Serving: 113 mg chol., 13 g sat. fat, 0 null Mark as Free Exchange, 1 g fiber, 730 mg sodium, 561 kcal cal., 40 g pro., 5 g carb., 37 g Fat, total
Servings Per Recipe: 2
Per Serving: 113 mg chol., 13 g sat. fat, 0 null Mark as Free Exchange, 1 g fiber, 730 mg sodium, 561 kcal cal., 40 g pro., 5 g carb., 37 g Fat, total
