Sunday, November 6, 2011

Rib-Eye Steak with Pan Jus

The Bride and Groom Cookbook suggests you serve over mashed potatoes... I also would serve this with baked potatoes, baked sweet potatoes and a vegetable of your choice!

What you'll need: 
  • 1 Rib-Eye steak, 18-20 Ounces, 4 inches thick. 
  • salt and pepper to taste
  • 1 spring fresh rosemary
  • 1 tbsp olive oil
  • 1/4 cup dry red wine
  • 1/2 cup chicken stock
  • 2 small springs fresh thyme

Preheat the oven to 400.
Season the Steak with salt and pepper, press rosemary leaves into steak.
Heat the olive oil in an oven proof saute pan over medium heat.
Just before the oil starts to smoke, sear the steak, 1 minute on each side, be sure to get the edges too!
Place the pan with the steak in the oven for 10-12 minutes for medium rare, longer if you like it cooked more.
Remove from the pan and let rest for 10 minutes.
Meanwhile, add the wine, stock and thyme to the drippings in the plan and place over medium heat.  Deglaze the pan by stirring with a wooden spoon.
Simmer until reduced by half. Remove the thyme springs.
Carve the steak along the grain into thin slices, arrange on plate and pour the pan jus on top!


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