SEARED RIB EYE WITH TARRAGON CREAM SAUCE
Steak is so tender and the sauce gives in a creamy tarragon earthy taste.
Provided by barbara lentz @blentz8
Categories Beef
Number Of Ingredients 10
Steps:
- Preheat oven 500 degrees. Place a 12 inch cast iron skillet in the oven. Add salt and pepper to steaks and let them sit at room temp.
- Once the oven gets to 500 degrees remove the skillet and place over medium high heat. Place a pot holder over the handle to remind you that the handle is very hot. Add the oil and when it starts to smoke add the steaks. Don't move them around let sear for 3 minutes. Flip the steaks and sear on the other side for 3 minutes. Reduce heat to low. Continue to flip the steaks every 2 minutes until desired doneness. Remove the steaks to carving board to rest.
- Add the shallots to the fat in the pan. Cook until softened a bit. Add the garlic cook 30 seconds. Add the vermouth and scrap up any bits on the bottom of pan. Add the chicken stock, Bring to a boil and let reduce for 3 minutes. Add the heavy cream and rosemary sprig and cook 3 more minutes until thickened a bit. Remove from heat and discard the rosemary. Stir in the Tarragon. Serve the sauce with the steaks
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